Spice Processing Equipment and Machinery

Гомогенизатор пилотной установки

Mon, 02 Mar 2026 10:29:52 +0000

From food to pharma, homogenization is an essential step in the production process that provides uniformity to the product by improving its physical properties. If not homogenized, the fluid product might degenerate over time, leading to the formation of sediments and phase separation. This will lead to the loss of desirable product properties like uniformity, viscosity, consistency and reduced shelf life.

Reducing product particle size using cavitation provides fluid stability

High Pressure Industrial Homogenizer from HOMMAK facilitates permanent homogenization of heterogeneous fluid products like milk, fruit juices, creams, ointments and more. The homogenization effect is achieved by reducing the product particle size through cavitation, shear force, impact velocity and turbulence effect under pressure, thereby preventing phase separation in the product.

The homogenizer consists of two main elements – the compression block and the homogenization unit. As the name suggests, the compression block compresses the ingredients under high pressure. The homogenization unit micronizes the decomposed particles to the specified size per the product.

The equipment’s design and manufacturing considerations like capacity, pressure, material selection and valve design are tailored to its specific industrial application.

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Полуавтоматический микродозатор для второстепенных ингредиентов

Aafjes Jildo — Mon, 02 Mar 2026 10:16:52 +0000

When small ingredient errors ruin whole dough batches, a semi-automatic micro-doser lets you weigh and add minor components with much higher repeatability than manual scooping.

Weighs and doses micro-ingredients by operator guidance

The semi-automatic micro-doser from Agriflex is part of a family of systems dedicated to storing and dosing small and medium-sized ingredients by weight. It is particularly suited to biscuit, bread, confectionery and general food production where recipe accuracy for salt, improvers, enzymes or spices is critical.

Ingredients are loaded into dedicated containers and weighed on an integrated scale following on-screen instructions. The system guides the operator through each recipe, recording batches and reducing the risk of omission or over-addition. Dosed micro-ingredients are then conveyed to the main mixing point and combined with bulk flour and liquids.

Semi-automatic operation balances investment and flexibility: you benefit from recipe management, traceability and reduced scrap, while keeping manual loading for frequent changeovers or low-volume ingredients. Stations can be tailored with different numbers and sizes of hoppers to match your formulation portfolio.

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Сумки

Aafjes Jildo — Mon, 10 Nov 2025 11:55:44 +0000

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Соль

Jorrit — Thu, 24 Jun 2021 10:22:57 +0000

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