Food Service Company Uses Mixer And Homogenizer Combination To Avoid Equipment Clogging

An international food service was using a powder incorporation system to disperse powdered ingredients into a liquid egg solution. The mixture was then pumped to a large holding tank, then through a homogenizer, before finally being pumped through a heat exchanger to pasteurize it.

The company wanted to replace the high-pressure homogenizer with an In-Line mixer as a final, single-pass before pasteurization to avoid lumps and clogging of the equipment.

Read how an install of in-line mixers and high-pressure homogenizers provided a perfect solution.