The homogenizers play a primary rule in the industrial production of the ice cream, but they are often too expensive, far oversized and not so easy to be used when it comes to non-industrial small batch duties.
With a flow rate of 400 l/h and a working pressure of 120 Bar our MICROLAB 400 perfectly suits the small batch applications. It could be used in both ways: with a single pasteurizer (recirculation duty) or with two pasteurizers (in line installation between the two pasteurizers).
The objective of the homogenizing process is a positive effect on the ice cream’s taste and flavour, furthermore it make the ice cream more creamy and with a less cold feeling. The ice cream, thanks to the homogenizing process, will benefit of a longer overrun, a higher storage stability, a better dissolution and an increased digestibility.
The pumping pistons push the product trough the homogenizing valve at a pressure of 120 Bar. Into the homogenizing valve, due to a quick increase of the speed (up to a 9.300 cm/sec), a strong cavitation and due to the friction among the cells, the product is subject to a micronization process which reduces the average diameter of the solid fat particles to a few micrometers in diameter (< 0.0035 mm). The micronization process removes the fat cell’s external coating, increases the area in contact with the emulsifiers, favours the water-oil phase, makes the ice cream texture more soft and gives a dry taste which makes the ice cream a quality product.
With a flow rate of 400 l/h and a working pressure of 120 Bar our MICROLAB 400 perfectly suits the small batch applications. It could be used in both ways: with a single pasteurizer (recirculation duty) or with two pasteurizers (in line installation between the two pasteurizers).
The objective of the homogenizing process is a positive effect on the ice cream’s taste and flavour, furthermore it make the ice cream more creamy and with a less cold feeling. The ice cream, thanks to the homogenizing process, will benefit of a longer overrun, a higher storage stability, a better dissolution and an increased digestibility.
How the MICROLAB 400 Works
The pumping pistons push the product trough the homogenizing valve at a pressure of 120 Bar. Into the homogenizing valve, due to a quick increase of the speed (up to a 9.300 cm/sec), a strong cavitation and due to the friction among the cells, the product is subject to a micronization process which reduces the average diameter of the solid fat particles to a few micrometers in diameter (< 0.0035 mm). The micronization process removes the fat cell’s external coating, increases the area in contact with the emulsifiers, favours the water-oil phase, makes the ice cream texture more soft and gives a dry taste which makes the ice cream a quality product.
Microlab 400
- 106 GPH
- 1740 PSI
Unit of Measure
