Homogenizers play an important role in the industrial production of ice cream. Often, however, homogenizers are too expensive, far too large and/or difficult to use when it comes to non-industrial applications. FBF's answer to this is the Microlab 400.
How does a Microlab 400 work? The pump pistons push the product through the homogenization valve with a pressure of 120 Bar. In the valve, a rapid increase in velocity (up to a 9,300 cm/sec) and strong cavitation create friction between the cells. The product is subjected to a micronization process that reduces the mean diameter of the solid particles to a diameter of <0.0035 mm.
Homogenization has a positive effect on the taste of ice cream, because the ice cream becomes more homogeneous/creamier and feels less cold. Thanks to the homogenization process, the ice cream has a longer throughput time, a higher storage stability and a better solubility. In addition, the process increases the digestibility and quality perception of the ice cream
CERTIFICATES AND STANDARDS
Number of pistons
+/- 120 kg
Dimensions (w x d x h)
+/- 45x49x75 cm
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