Homogenizer

It forces it under high pressure through the narrow gap of the homogenising head. Because of the sharp pressure drop, turbulence and cavitation, large particles of the dispersed phase — primarily fat globules — are broken down to micron sizes. The product becomes homogeneous and does not separate during storage.

It depends on the product: for milk and milk drinks this is typically hundreds of bar, for more complex emulsions, cosmetics and pharmaceutical preparations — more. Too high a pressure is not always better: for some products it worsens the organoleptic properties. The working point is selected for the specific recipe.

After the first stage the reduced particles tend to stick together into clusters. The second stage works at a lower pressure and breaks up these clusters, stabilising the result. For milk, cream and fermented milk products a two-stage head is practically a standard.

Milk, cream, fermented milk products, ice cream, condensed milk, plant-based drinks, sauces and mayonnaises, baby food, juices with pulp, cosmetic emulsions, pharmaceutical suspensions — everything where a stable homogeneous structure is important.

This is a high-pressure piston machine, therefore the plungers, seals, valve assemblies and the homogenising head itself are serviced — these are consumable items with a defined service life. We supply original repair kits and carry out scheduled work with a visit to the production facility.