Your Specialized Ice Cream Homogenizer Expert
We use state-of-the-art machining equipment to make ice cream homogenizers
- Our ice cream homogenizers work stably.
- The parts that contact the ice cream are made of food-grade materials.
- We have 7 years of processing experience.
- The parts inside the ice cream homogenizer are durable.
Ice Cream Homogenizer Processing
In ice cream homogenizer processing, various metals are formed into distinct components. Material is stretched, bent, and removed. In addition, weldable and flexible covers can be created.
Your projects or products can benefit from LDTD’s ice cream homogenizer processing services. Our capabilities include punching, bending, cutting, and grinding metals. Through this fabrication method, we can produce end-use ice cream homogenizers with a variety of shapes and materials to meet your needs.
Ice Cream Homogenizer Series
Model: GJB5000-25
Work pressure range: 0-20Mpa
Ice Cream Homogenizer Positive Aspects
Since the materials selected are durable, the maintenance cost is relatively low
The ice cream homogenizer is simple to operate because there are detailed operation steps.
This ice cream homogenizer is produced continuously online and is more efficient than other methods.
It is easy to clean when the machine is completed to replace the inlet and outlet of the cleaning liquid so that the machine can operate normally.
Why You Need An Ice Cream Homogenizer？
The ice cream homogenizer reduces the particle size of the fat globules in the raw material to less than two microns, thus leaving the fat in a permanent and uniform suspension state.
In addition, ice cream homogenization can improve the mixing speed, increase the expansion rate, and shorten the aging period, so that the texture of the ice cream is smoother and more delicate, the shape is soft, and the stability and durability are increased.
Benifits Of Homogenization
Of Ice Cream
There are 5 major benefits to the homogenization of ice cream.
- After homogenization, a homogeneous mixture is obtained.
- The ice cream homogenizer can prevent fat separation.
- Ice cream homogenization is used to improve ice cream organization.
- Homogenization of ice cream promotes digestion and absorption.
- The ice cream homogenizer increases the viscosity of the ice cream pulp.
Why LDTD Is Reliable?
High-quality factories must have professional production equipment. Manufacturers need very professional equipment for production. Equipped with a range of metalworking equipment, LDTD is fully capable of producing ice cream homogenizers.
Those processing equipment are capable of machining metal planes, cylindrical, grinding holes, milling grooves, etc. That equipment completes the parts of ice cream homogenizers.
Why To Select LDTD Ice Cream Homogenizer?
Our production equipment is complete, not only ordinary machine tools but also CNC lathes, and CNC drilling machines. Ordinary lathes can turn the outer circle of metal, and process inner holes, and mill grooves. CNC lathes are capable of machining large quantities of parts.
LDTD can complete most processes independently. The production process can meet your product requirements.
If you would like to order an ice cream homogenizer, please contact us and our professional staff will get in touch with you immediately.
Parts Of Ice Cream Homogenizer
The diaphragmatic pressure gauge has good shock resistance and corrosion resistance. It adopts the movable threaded mounting, and the cover can be adjusted at any 360 degrees to adjust the viewing angle.
This digital pressure gauge is externally powered with 2 relays. Four-digit LED high-brightness red visual display, axial band edge and radial different mounting options, direct on-site reading.
Distinct Productivity For Your Option
- Ice Cream Homogenizer Datasheet
- Ice Cream Homogenizer Details
|
Model |
Rated flow（l/h） | Max Pressure（Mpa) | Work Range（MPa） | Weight (kg) | Size (cm) |
Power (Kw) |
| GJB30-25 | 30 | 25 | 0-20 | 220 | 80x60x90 | 0.75 |
| GJB50-25 | 50 | 25 | 0-20 | 230 | 80x60x90 | 1.1 |
| GJB100-25 | 100 | 25 | 0-20 | 260 | 80x60x90 | 1.5 |
| GJB300-25 | 300 | 25 | 0-20 | 520 | 100X65X110 | 3 |
| GJB500-25 | 500 | 25 | 0-20 | 520 | 100X65X110 | 5.5 |
| GJB1000-25 | 1000 | 25 | 0-20 | 540 | 100X65X110 | 7.5 |
| GJB1500-25 | 1500 | 25 | 0-20 | 560 | 100X65X110 | 11 |
| GJB1000-30 | 1000 | 30 | 0-24 | 560 | 100X65X110 | 11 |
| GJB2000-25 | 2000 | 25 | 0-20 | 1150 | 118×95×140 | 15 |
| GJB2500-25 | 2500 | 25 | 0-20 | 1250 | 118x95x140 | 18.5/22 |
| GJB3000-25 | 3000 | 25 | 0-20 | 1350 | 118x95x140 | 22/30 |
| GJB4000-25 | 4000 | 25 | 0-20 | 1400 | 124x104x140 | 37 |
| GJB5000-25 | 5000 | 25 | 0-20 | 1700 | 140x110x150 | 37/45 |
| GJB6000-25 | 6000 | 25 | 0-20 | 1700 | 140x110x150 | 55 |
| GJB2000-30 | 2000 | 30 | 0-24 | 1350 | 118x95x140 | 22 |
| GJB3000-30 | 3000 | 30 | 0-24 | 1350 | 124x104x140 | 30 |
| GJB5000-30 | 5000 | 30 | 0-24 | 1700 | 140x110x150 | 55 |
| GJB7000-25 | 7000 | 25 | 0-20 | 2700 | 155x123x165 | 65 |
| GJB8000-25 | 8000 | 25 | 0-20 | 2800 | 155x123x165 | 65 |
| GJB10000-25 | 10000 | 25 | 0-20 | 3000 | 158x130x165 | 75 |
| GJB15000-25 | 15000 | 25 | 0-20 | 4000 | 185x145x160 | 110 |
Related Products
What Determines The Homogenization
Effect Of The Ice Cream Homogenizer?
The homogenization temperature and pressure of the ice cream pulp are the keys to the homogenization effect. It has a very close relationship with the freezing operation of ice cream paste and the final body structure of ice cream.
Selection Of The Pressure Of Ice Cream Homogenizer
Selection principle of homogeneous pressure
The homogenization pressure shall not be too low or too high. If the homogenization pressure is too low, the fat ball can not be broken to the required size, and the ice cream pulp can not be completely emulsified. As a result, the ice cream pulp has a poor freezing effect and affects the shape of the ice cream.
On the other hand, if the homogenization pressure is too high, the viscosity of the ice cream pulp will increase, and it is difficult to mix air during freezing. It will take longer to reach the required expansion rate. In addition, the requirements for equipment will also be improved.
Influencing factors of homogeneous pressure
The homogenization pressure is related to many factors, such as the fat content and total solids of ice cream paste.
The fat content of ice cream paste is inversely proportional to the homogenization pressure. The pressure required for homogenization of high-fat content is lower than that of low-fat content.
The total solids of ice cream paste are inversely proportional to the homogeneous pressure. The higher the total solid content, the lower the homogenization pressure.
Generally speaking, the increase of homogenization pressure can make the tissue of ice cream delicate. The body is lubricated and soft. However, too high pressure may cause poor tissue in ice cream.
Selection Of Homogenization Temperature
The temperature of homogenization has a great influence on the size of the fat domain. The lower the homogenization temperature is, the more difficult it is to break the fat ball. Moreover, when homogenizing at lower temperatures, the effect of high viscosity homogenization is poor, which will affect the freezing. If homogenization is carried out at a higher temperature, the time required for freezing operation is less and the effect is better.
Generally speaking, the optimum temperature for homogenization of ice cream paste is 65 ~ 80 ℃. If the temperature is higher than 80 ℃, the casein may be denatured, which directly leads to the insufficient strength of the three-dimensional structure formed. Then the ice cream is easy to shrink and deform into the finished product.