Homogenizers play a primary roll in the industrial production of ice cream, but they are often too expensive, far oversized and not so easy to be used when it comes to non-industrial small-batch duties. This includes test kitchens, small ice cream shops, and others.
With a flow rate of 105.7 gallons and a working pressure of 1740 psi, the MICROLAB 400 perfectly suits the small-batch applications. It could be used in both ways: with a single pasteurizer (recirculation duty) or with two pasteurizers (inline installation between the two pasteurizers).
The objective of the homogenizing process is a positive effect on the ice cream’s taste and flavor, furthermore, it makes the ice cream more creamy and with a less cold feeling. The ice cream, thanks to the homogenizing process, will benefit from a longer overrun, higher storage stability, a better dissolution, and increased digestibility.
- Weight: 264 lbs
- Dimensions: (LxDxH): 17.7″ x 19.3″ x 29.5″
- Operating Pressure: 1740 psi
- Pumping Pistons: 2
- Capacity: 105.7 gallons
HOW THE MICROLAB 400 WORKS
The pumping pistons push the product through the homogenizing valve at a pressure of 120 Bar. Into the homogenizing valve, due to a quick increase of the speed (up to a 3.7 inches/sec), a strong cavitation and due to the friction among the cells, the product is subject to a micronization process which reduces the average diameter of the solid fat particles to a few micrometers in diameter (< 0.0001 inches). The micronization process removes the fat cell’s external coating, increases the area in contact with the emulsifiers, favors the water-oil phase, makes the ice cream texture softer and gives a dry taste which makes the ice cream a quality product.