High Pressure Milk Homogenizer for Sale
Brand Name: WS
Model Number: WS-GJZ
Production Capacity: 500~10,000 L/h
Certification: ISO9001
Minimum Order Quantity: 1 Set
Production Time: 25 days
Applications: Dairy, Food, Beverage, Pharmaceuticals, and Cosmetics
Industrial high-pressure milk homogenizer built with 304 stainless steel, delivering up to 120 MPa for precise particle size reduction. Designed for continuous operation with a flow capacity of 500–6000 L/H, stable PLC control, and reinforced pump system to ensure uniform emulsification across dairy, juice, and liquid food applications. Engineered for durability, consistent performance, and low maintenance in demanding production environments.
Main technical parameter
| Model | Flow(L/H) | Greatest pressure(Mpa) | Preset pressure(Mpa) | Motor Power(kw) | Dimensions(mm) | weight(kg) |
| WS-5-25 | 500 | 25 | 20 | 5.5 | 1010×645×990 | 450 |
| WS-10-25 | 1000 | 25 | 20 | 7.5 | 1010×645×990 | 480 |
| WS-20-25 | 2000 | 25 | 20 | 15 | 1150×860×1100 | 680 |
| WS-30-25 | 3000 | 25 | 20 | 22 | 1350×940×1240 | 1200 |
| WS-50-25 | 5000 | 25 | 20 | 37 | 1410×1120×1470 | 2000 |
| WS-100-25 | 10000 | 25 | 20 | 75 | 2700×1480×1240 | 3500 |
How It Works
The process involves forcing the material to flow at a high velocity through a container with a specially engineered internal structure, known as the high-pressure homogenization chamber, under ultra-high pressure (reaching up to 60,000 psi). This extreme environment subjects the material to a series of intense physical, chemical, and structural changes, ultimately achieving a highly uniform and stable homogenized state.
Key Applications
High-pressure homogenizers are indispensable across several industries, primarily for improving the stability, texture, and quality of fluid products.
1. Dairy and Beverages:
- Essential for homogenizing milk, soymilk, and other dairy beverages.
- The high pressure significantly refines the fat globules within the liquid. This refinement makes the products easier for the human body to digest and absorb, thereby enhancing their nutritional value.
2. Frozen Desserts (e.g., Ice Cream):
- Used to improve the overall quality of the ice cream mix (feed liquid).
- It increases the fineness and air-incorporation capability (looseness) of the mix, resulting in a significantly improved internal texture and smoother mouthfeel in the final product.
3. Emulsions, Gels, and Juices (Slurries):
- Crucial for preventing or minimizing phase separation (stratification) in complex liquid mixtures.
- Homogenization improves the visual appearance, making the color brighter, the aroma more concentrated, and the taste more mellow and rich.
Product Showcase
