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              LAB High Pressure Homogenizer

              LAB High Pressure Homogenizer

              125000.00 - 1250000.00 INR/Piece

              Product Details:

              X

              Price And Quantity

              • 125000.00 - 1250000.00 INR/Piece
              • 1 Piece

              Trade Information

              • 10 Piece Per Month
              • 3-4 Week

              Product Description

              Our organization is considered as a distinguished manufacturer and supplier of premium quality High Pressure Homogenizer. The offered homogenizer is manufactured under the supervision of our dexterous professionals by utilizing superior quality components with the help of modern techniques. This homogenizer is ideal for mixing various liquids in an efficient manner, widely used in food, chemical etc industries. Moreover, our respected clients can avail the provided High Pressure Homogenizer at cost-effective prices from us.

              Features:

              • Easy to operate
              • Hassle-free operations
              • Optimum performance
              • Less maintenance

              Working Principle

              High Pressure Homogenisation is a process of increasing the consistency of a product by means of dispersion. The product displaced under the generation of high pressure and is forced through homogensing valve gap. Cavitation turbulence and sheer force break the product in to particle of size less than 1 micron.

              Advantages

              Diary and Ice cream industry

              • Better product stability
              • Smoothness of product
              • Avoids rise of the cream layer
              • Lower curd tension
              • Increase in viscosity
              • Enhances whiteness

              Food and Beverage Industry

              • Upgrading appearance, colour and flavour
              • Avoiding ring formation
              • To improve emulsification properties
              • Stabilising pulp to desired consistency

              Pharmaceutical, Cosmetic, Chemical Industries

              • Considerable increase of surface area.
              • Improved stability
              • Effective use of active agents
              • Low cost production
              • Control of viscosity
              • Excellent blending of additives
              • Accelerated chemical reactions.

              Applications

              Dairy Industry

              Milk, Evaporated Milk, Baby Foods, Condensed Milk, Cream, Cheese, Sterilised Milk, Recom bined Dairy products, Chocolate Milk, Flavoured Milk, Sterilised Cream, Yoghurt.

              Food Industry

              Beverage Emulsion, Flavor Emulsion, Tomato Products, Syrups, Juices, Puress and Pastes, Chocolate products, Colours Essential. Oil Emulsions, Fruit pulps, Honey, Margarine, Sauces, Yeast, Vegetable oils, Puddings.

              Chemical and Pharmaceutical Industry

              Adhesives, Antioxidants, Dyes, Liquid soaps, Ink Paint, Fuel oil, Disinfectants, Wax emulsion etc. Antibiotics, Emulsions, Vitamins, Enzymes, Gelatines, Ointments, Formulations.

              Cosmetics Industry

              Beauty creams, Nail enamels, Perfumes, Shampoo, Tooth paste etc.

              Model Selection Chart

              Model Capacity LPH Power H.P. *Homogenising Head
              Lab - 03 20 - 50 1 M
              H - 102 100 2 M
              H - 302 300 3 M
              H - 502 500 5 M
              H - 1002 1000 10 M
              H - 2002 2000 20 M
              H - 3002 3000 30 M
              H - 5002 5000 50 H
              H - 10002 10000 100 H
              H - 20002 20000 200 H
              H - 30002 30000 300 H

              Advantages

              • Better product stability
              • No rise of the cream layer
              • Lower curd tension
              • Increases viscosity
              • Enhances whiteness & richness to the product
              • Smoothens texture of product
              • Richer Taste
              • Rapid Whipping
              • Fat does not burn out during freezing


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