1. What materials can thishomogenizer process?
It's mainly designed for food-grade liquids like milk, yogurt, cream, juice, sauce, and other beverages. It can also work with emulsions, suspensions, and similar liquid products that need fine particle reduction and uniform mixing.
What is the working pressure range?
The standard model offers a pressure rangefrom 25 to 60 MPa (600 bar), which is adjustable based on your product requirements. Higher pressure versions are also available on request.
What is the production capacity/hour?
The capacity varies by model. The common small-to-medium models range from 500 L/h to 16000L/h. We can recommend the right size based on your daily production volume.
How does homogenization improve my product quality?
It breaks down fat globules and large particles into smaller, uniform sizes. This prevents separation and sedimentation, giving your products a smoother texture, better stability, and a longer shelf life.
Is it easy to clean and maintain?
Yes, the stainless steel construction and smooth internal surfaces make it easy to clean. Regular maintenance only involves checking seals, lubricating parts, and following the provided maintenance schedule.
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What's theworking principle of this high-pressurehomogenizer?
The working principle of this machine is based on three key forces under high pressure: shear, impact, and cavitation.
1
The material (such as milk, juice, or sauce) is pumped into the high-pressure chamber and pressurized to the set working pressure.
2
Under high pressure, the material is forced through a narrow gap in the homogenizing valve, creating an extremely high flow speed.
3
The material is sheared by the valve, impacts the valve seat, and undergoes cavitation as the pressure drops suddenly. These three effects break down fat globules and large particles into fine, uniform sizes.
4
The output product becomes smoother, more stable, and less likely to separate or settle, with improved texture and longer shelf life.
