Food Service Company Uses Mixer And Homogenizer Combination To Avoid Equipment Clogging
Source: Silverson Machines, Inc.
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.
VIEW THE CASE STUDY! Log In
Get unlimited access to:
Trend and Thought Leadership Articles
Case Studies & White Papers
Extensive Product Database
Members-Only Premium Content
Welcome Back! Please Log In to Continue. X
Enter your credentials below to log in. Not yet a member of Food Online? Subscribe today.
Subscribe to Food Online X
Subscribe to Food Online