Stainless Steel Homogenizer For Ice Cream

The processing of ice cream generally includes more than ten processes such as mixing, sterilization, homogenization, cooling, maturation, freezing, forming, hardening, packaging, and refrigeration. Each link plays an important role in the ice cream production process.

After sterilization, the ice cream enters the homogenizer. In order to make the ice cream product fine and smooth, the shape is stable and long-lasting, the expansion ratio is increased, and ice crystals are reduced, the homogenization step is indispensable. As with sterilization, the homogenization temperature of ice cream is very important, and it is generally homogenized under the condition of 60-65 °C.

At present, the homogenizers on the market are often equipped with temperature control valves to achieve temperature controllable. In addition, the material and liquid under the high-pressure homogenizer can avoid the stratification of the material, improve the fineness and looseness of the material and liquid, and ensure the processing quality of the ice cream.

Main Technical Parameters

Ningbo Scientz is a professional manufacturer of homogenizers and related scientific equipment. The company has ultrasonic homogenizer, high pressure homogenizer, ultra high pressure homogenizer, automatic homogenizer, ultrasonic disperser, ultrasonic extractor, different functions of the instrument. Different, there is always one that can meet your requirements

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