Constructed from high-quality AISI 304 stainless steel
220V DC auxiliary circuits
Minimum water supply pressure: 2 bar
Adjustable safety valve
Electrical control panel or PLC control interface
Air and water connections
Production capacity: 1,000 / 2,000 / 3,000 / 5,000 / 10,000 liters per hour (or higher)
Operating pressure: 3 bar
Homogenization pressure: 250 bar
Operates on a single-stage or two-stage system, depending on the product
Key features of the homogenizer:
High-level homogenization of milk and products, reducing fat globule size.
Improved product stability and prevention of fat separation during storage.
Enhanced texture and viscosity for milk, yogurt, Ayran, cream, and other products.
Achieves a homogeneous, smooth product in terms of composition and appearance.
Ensures even distribution of fat and ingredients throughout the product.
Adjustable homogenization pressure based on product type and processing requirements.
Hygienic design with product-contact parts made of food-grade stainless steel (AISI 304 or 316).
Easily integrates with pasteurization, filling, and production lines.
Optional automatic control via PLC and touchscreen interface.
Reduces fat accumulation on the milk surface and improves product stability.
Suitable for a wide range of dairy products, including milk, yogurt, Ayran, cream, and liquid products.
Key marketing advantage: Delivers a homogeneous, smooth, and stable dairy product with superior texture and appearance. Homogenizers operate at pressures ranging from 200 bar to 1,800 bar.
They are used in numerous sectors, including the production of dairy products—such as cheese, cream, ayran, flavored milk, condensed milk, and ice cream—as well as sauces, ketchup, mayonnaise, pharmaceutical preparations, and medicines, among many other applications.
