FBF Italia Homogenizers | MICROLAB 400 

The perfect homogenizer for small batch ice cream production.

What is The Purpose of Homogenizers?

Homogenizers are required when mixing one or more substances with a liquid. More specifically, they micronize and scatter the particles suspended in the fluid. This allows the product to become highly stable, no matter the treatments and stockings it may undergo. 

Homogenization can be carried out using a single homogenizing valve (suitable for scatter treatment), or a double homogenizing valve (suggested when you have to use emulsions and for controlling viscosity whenever requested.) All FBF Italia homogenizing valve models are equipped with specific oleo-pneumatic units to assure a simple and accurate functioning. All FBF Italia homogenizers are also in conformity with CE regulation and are available with capacities from 50 to 50.000 LPH, with homogenizing pressure up to 2.000 bar. 

The homogenizing process gives the ice cream a yummy taste and flavour. It also makes the ice cream more creamy and helps to reduce the initial cold feeling when consumed. After the homogenizing process, the ice cream will also benefit from a longer shelf-life, a higher storage stability, a better dissolution and an increased digestibility after consumption!

The Microlab 400 Homogenizer

Homogenizers play a primary role in the industrial production of ice cream. Having said that, they are often extremely expensive, far oversized and not the easiest to use with non-industrial small batch duties.

The Homogenizers from FBF Italia come with a flow rate of 400 l/h and a working pressure of 120 Bar. The Microlab 400 perfectly suits small batch applications. The homogenizer can be used in the following ways: 

1. with a single pasteurizer (recirculation duty) or 

2. with two pasteurizers (in line installation between two pasteurizers)

How Does The Microlab 400 Work?

To begin, the pumping pistons push the product through the homogenizing valve at a pressure of 120 Bar. Once pushed into the homogenizing valve, a quick increase of speed (up to 9.300 cm/sec) creates a strong cavitation. 

Due to the friction among the cells, the product is then subject to a micronization process. This process reduces the average diameter of the solid fat particles to a few micrometres in diameter (< 0.0035 mm). 

This micronization process removes the fat cells’ external coating. It increases the area in contact with the emulsifiers, favours the water-oil phase, and even makes the ice cream softer in texture. The micronization process also provides a dry taste to the ice cream, which signifies a quality product. Click here to read more on the Microlab 400.

Microlab 400 Specifications

The following table includes the measurements and details of the FBF Italia Microlab 400. You can download the brochure for the Microlab 400 by clicking the button located under the table below. Click here to read more about FBF Italia and the homogenizers they offer.