Back To Main
  • Mobile & Stationary Hydraulics

Emulsifying System ERS

Product Type:
Mixers - High Shear & Rotor-Stator / Mixer Systems

The Gerstenberg Schröder emulsifying system ERS is a flexible and well-proven emulsifying system for the continuous production of mayonnaise, dressings and sauces at high capacity. It provides high emulsification performance, minimal downtime and easy maintenance.


The emulsifying system ERS is designed to meet market demand for high quality products with low production costs.

The ready-to-use, pre-assembled system is designed in a compact and space-saving configuration. It consists of an emulsifying machine type EG and a visco rotor, mounted on a frame and piped internally.  It is fully sealed eliminating the chance of oxidation of the final product by the addition of air.  An additional flow meter and regulating valve are installed to split the oil phase at a ratio of approx. 1/3 to 2/3 into the emulsifying machine type EG. The system is designed for fast and easy CIP cleaning. 

Function and Principles of Operation

The emulsifying machine is used to premix the different ingredients for the production of mayonnaise, dressing and sauces. The machine consists of a cylinder with a pin rotor for intensive mechanical treatment.  The intensity can be controlled by changing the rotor speed depending on the final product required.

The water-in-oil (w/o) pre-emulsion is produced in the EG machine. The diameter and length of the cylinder depend on the required capacity for the production plant. The water phase and a proportion of the oil are continuously supplied via the main feeding line to the inlet of the cylinder. The remaining oil and other liquids can be added through other corresponding connection pipes. A split oil supply ensures that the oil content rises slowly, resulting in the optimal emulsifying process.

In the visco rotor, which is a colloid mill, the pre-emulsion is processed under high shear thanks to the specially designed spiral gearing. This ensures that the oil drops are continuously reduced in size and distributed homogeneously in the O/W emulsion.

The machine consists of a conical rotor and a stator house. The treatment intensity can be adapted to the product by changing the rotor speed and the motor-driven gap between the rotor and the stator.

up to 15 t/hour


  • The fully sealed design means that no air can be added to the product during production thereby avoiding any oxidation of the final product.
  • Savings on raw materials e.g. starch, egg yolk and preservatives due to continuous production
  • Easy to operate
  • Takes up very little floor space
Key Applications

Food Processing industry

  • Dressings
  • Mayonnaise
  • Sauces
GS Emulsifying system ERS GS-402 GB
White Papers
Fine food production GB