The homogenizer-mixer is a versatile tool suitable for processing butter, margarine, curd cheese production, spreads, and more. A key advantage of this unit is its ability to mechanically soften fats without altering their structure, heating them, or changing their natural properties. It plays a critical role in homogenizing butter and margarine before packaging, restoring their original texture and properties after freezing. Additionally, the homogenizer proves invaluable in the confectionery and bakery industries, where it prepares butter and other fats for incorporation into dough without melting, ensuring consistent and high-quality results.
Advantages
- Wide Hopper: features a spacious hopper (380x253x228 mm) that accommodates standard 20 kg blocks of butter, margarine, and other fats.
- Efficient processing: capable of handling chilled blocks at 8°C, reducing the need for time-consuming defrosting.
- Powerful drives: independent drives for each plasticizing screw enable the addition and thorough mixing of additives in the mixer section. The screws support both forward and reverse rotation, ensuring smooth transfer of the product to the discharge outlet via the homogenizer.
- Enhanced safety: equipped with an extended outlet from the homogenizer section to minimize operator contact with rotating parts. Customizable nozzles can be tailored to individual needs.
- Uniform texture: mechanical processing ensures even moisture distribution, preventing delamination and delivering a uniform product structure.
- Consistent results: after plasticization and homogenization, the product achieves a stable, uniform consistency with appealing sensory qualities, extended shelf life, and preserved organoleptic properties.
- Easy maintenance: simple cleaning and maintenance procedures for user convenience.
- Integrated controls: the control panel is mounted directly on the unit’s supporting structure for ease of operation.
- Durable design: sturdy construction with height-adjustable legs, offering flexibility for tabletop installation and assembly.
Cream homogenizers are designed for mechanical processing: grinding and softening blocks of products such as:
- Bryndza
- Butter
- Margarine
- Spreads
- Curd cheese
- Cream cheese
- Cocoa butter
- Vegetable fats
Technical parameters:
- Productivity from 250 to 1500 kg / hour
- Product temperature at the input 8C – 13C degrees
- Product temperature at the output 11C – 15C
- Number of screws – 2 pcs.
- Rotor (number of blades) – 12 pcs
- Material AISI 304
Basic version
The mixing device with a crusher (homogenization section) consists of two screws with an individual electric drive, a homogenizer with an electric drive, a hopper, a support structure and a control panel.
