What colloid mill features matter most for mayonnaise production to get a stable, thick emulsion every batch?

For mayonnaise production, a colloid mill with a finely adjustable rotor-stator gap and consistent feed rate is key, since uniform shear ensures oil droplets are broken down small enough to stay suspended in the egg-and-vinegar phase, preventing separation. Temperature control also matters, as excess heat from high-speed shearing can affect emulsifier performance, so many lines pair the mill with cooling to keep mayonnaise stable and thick.