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Built-in Cooler High Pressure Homogenizer

SCIENTZ-150 High Pressure Homogenizer ZL200910099490.4 HIGH PRESSURE HOMOGENIZER 8435 High pressure homogenizer using the material in the special role of plunger into the valve which it is adjustable pressure, after a certain width limiting slot (work area), transient voltage loss of material at...

Introduction


   The high-pressure homogenizer is also called “high-pressure fluid nano-homogenizer”, which can make the suspended state material under the action of ultra-high pressure.


   High-speed flow through a cavity with a special internal structure (high-pressure homogenization chamber) to make the material physically, chemically and structurally

A series of changes such as quality, and finally achieve a homogeneous effect.

 

Main Technical Parameters:


Maximum working   pressure

1200bar/120M   pa/17400psi

Maximum design   pressure

1500bar/150Mpa/21750psi

Maximum capacity

12L/h25L/h  two   models machine

Minimum capacity

30ml

Cooling

Built-in cooler

Motor Power

1.5KW/380V/50HZ

Dimensions

L800*W460*H450mm

Weight

120Kg

NOTE: For emulsification a ball valve is suggested, while for crushing, an impingement valve is desirable. The low-temperature cooling circulation system is suggested for choice.



Application


(1) As a high-pressure homogenizer: It can make the material liquid refine and mix under the triple action of crushing and strong impact on the pressure-loss expansion. This equipment is an important processing equipment in the food, dairy and beverage industries. .


(2) For dairy products such as milk and soy milk, homogenization under high pressure can make the fat globules in the dairy liquid remarkably refine, so that the products are easy to digest and absorb after eating, and improve the edible value.


(3) In the production of ice cream and other products, it can improve the fineness and looseness of the liquid material, and the internal texture is obviously improved.


(4) Used in the production of emulsions, glues, juices, slurries, etc., can prevent or reduce the stratification of the liquid, improve the appearance of the liquid, make the color more vivid, the fragrance is more concentrated, and the taste is more alcoholic. .


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