Powdered egg and spices are dissolved in a mixer, cooled in a plate heat exchanger then stored in a jacketed tank prior to blending. Vegetable oil is also cooled in a plate heat exchanger prior to blending. Vinegar, the chilled oil and the chilled egg mixture are supplied to a continuous blending system which consists of a multihead metering pump and a pre-emulsion mixer. The metering pump insures that the various ingredients are fed in the correct proportions. The mixer blends the ingredients together and prepares them for finishing in the WCB colloid mill, which creates a uniform dispersion and stable emulsion. The product then flows to the filler. An optional tank acts as a filler feed buffer if the filler does not have an inlet tank or if garnish is added.

For salad dressings, starch is mixed with water then cooked and cooled using a plate heat exchanger and holding tube. The cooked starch is then supplied to the continuous blending system for incorporation into the blended product.