Designation:

Homogenizer type GM Gurt is designed for emulgation, mixing and heat treatment of liquid and pasty products. 

Principles of operation:

An equipment has got an isolation for heating and cooling of products and has also insulating cover. Es is equipped with floating scraper, stirrer, which prevents the formation of burns (they arise during a heating process) and provides a better heat transfer between coolant (cooling liquid) and processed product.

On the cover is stirrer unit, manwhole for loading dry ingredients, vacuum chambers to connect the chamber to the vacuum system, pipe for supplying liquid component as well as the neck used for back mode. The dispersant is in bottom and it combinates work of homogenizer and rotor equipment.

Features of homogenizer:

 - Vacuum tanks with a jacket , used to heating and cooling. They have got  homogenizer, vacuum pump, pumps, hydraulic lift and heating and cooling unit. Vacuum pump protects a mixed product from the air, thereby extending its durability.

- Emulsifying removable heads can can vary depending on product.

-  Safety devices and valves

- all units of equipment are made from stainless steel.

 -Weighing ingredients, temperature, fusion, emulgation, cooling, stirring speed and vacuum can be automatically controlled

Products:

Milk - soft cheese, yogurt, condensed milk, cream cheese, milk and cream.

Fat - oil, margarine, mayonnaise, pasta.

Garden - jams, ketchup, sauces, purees, pastes.

Confectionery - cream filled chocolate hazelnut, chocolate, etc.

Soft- juices, nectars and drinks.

Cosmetics - creams, shampoos, conditioners, gels, toothpaste.

Pharmaceutical products - ointments, emulsions, gels.

Chemicals - detergents, adhesives, paints and disinfectants.