WITH HOMOGENISER AND DOUBLE AGITATOR

VERTICAL JACKETED VESSEL TERLET 1.250 L

A homogenizer is the machine that enables the size reduction of globules and fat particles of food products. In other words, it reduces variations in two heterogeneous substances, makes them uniformly consistent and reduces separation after mixing.
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As a result, we obtain particles of micrometer and nanometer size. This size will always depend on the characteristics of the product in question and the results we seek to achieve.
Homogenizers stabilize fat emulsions and disperse solids in aqueous solutions. In this way, we avoid that with the difference in density, some parts of the mixture remain on the surface and others precipitate to the bottom.