Dimensions:
1200 х 1000х1100
Homogenization is intended for crushing (dispersing) fat globules by exposing milk or cream to high pressure with a passage through a narrow gap. During processing, the average size of the balls decreases from 3, 5 ... 4 to 0, 7 ... 0, 8 microns. When the product is poorly homogenized, the milk is stratified into layers of different density. Pasteurized, homogenized milk has recently become popular. This product is characterized by high organoleptic properties and product uniformity. These homogenizers are manufactured in conjunction with Shanghai Precise Sanhuan Food Equipment Project Co. Ltd. The bed of the homogenizer is poured from high quality cast iron. All valves are made of tool stainless steel.
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