Products / Pasteurisation/Standardisation Homogeniser
This process reduces the size of fat globules of milk by pumping milk at high pressure through a small orifice, called valve. The device for size reduction is called a homogenizer which subjects fat particles to a combination of turbulence and cavitation.
Homogenization is carried out at temperatures higher than 37 0C (99 0F). The process causes splitting of original fat globules (average diameter approximately 3.5 m) into a very large number of much smaller fat globules (average size <1 m).
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APPLICATIONS
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Milk, Yoghurt and Yoghurt Types, Ice Cream Mix, Puding, Recombined Milk, Concentrated Milk, Cream Cheese, Whey, Caseinate and etc...
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TECHNICAL FEATURES
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1000 lt-s
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2000 lt-s
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3000 lt-s
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5000 lt-s
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10000 lt-s
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15000 lt-s
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Feeding P
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2 Bar
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2 Bar
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2 Bar
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2 Bar
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2 Bar
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2 Bar
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Max.Operationg P
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250 bar
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250 bar
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250 bar
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250 bar
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250 bar
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250 bar
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Max.Operationg T
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90 0C
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90 0C
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90 0C
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90 0C
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90 0C
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90 0C
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Motor
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11 kW
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15 kW
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22 kW
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37 kW
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54 kW
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Elektric Consumption
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3hp/380V/50 Hz
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3hp/380V/50 Hz
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3hp/380V/50 Hz
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3hp/380V/50 Hz
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3hp/380V/50 Hz
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3hp/380V/50 Hz
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Size
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800*1000*1100 mm
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1300*1100*1170 mm
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1300*1100*1170 mm
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1500*1200*1200 mm
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1700*1300*1300 mm
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Weight
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650 kg
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750 kg
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850 kg
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1400 kg
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1800 kg
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