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
Signing up provides unlimited access to:
Free Sign Up

Signing up provides unlimited access to:
- Trend and Leadership Articles
- Case Studies
- Extensive Product Database
- Premium Content
HELLO. PLEASE LOG IN.
X
Not yet a member of Food Online? Register today.
ACCOUNT SIGN UP
X
Please fill in your account details
ACCOUNT SIGN UP
Silverson Machines, Inc.
This website uses cookies to ensure you get the best experience on our website. Learn more