15000L Four Piston High Pressure Homogenizer for Dairy Processing with CE Certification - 11kW Motor, 85°C Temperature
This 15000L Four Piston High Pressure Homogenizer is specifically designed for dairy factory applications and carries CE certification. The complete unit features a stainless steel outer shell with a clean, refined surface finish.
The equipment incorporates multiple homogenization constructions within the working valve, delivering significant power savings and enhanced effectiveness while maintaining superior homogenization performance. It is ideally suited for liquid-liquid emulsification manufacturing processes.
- Ceramic ball valve material for exceptional corrosion resistance
- Alloy steel valve seat construction for durability and corrosion resistance
- Rectangular white circle plunger sealing rings for reliable performance
- Split-type pump body design (three layers) for easy maintenance and cost-effective servicing
- Advanced design prevents pump body cracking and extends equipment lifespan
| Rated Flow (Liters/H) | 500 | 1000 | 1500 | 2000 | 2500 | 3000 | 5000 | 10000 |
|---|---|---|---|---|---|---|---|---|
| Medium Temperature (°C) | ≤ 85 | ≤ 85 | ≤ 85 | ≤ 85 | ≤ 85 | ≤ 85 | ≤ 85 | ≤ 85 |
| Feeding Pipe Diameter (mm) | 25 | 25 | 25 | 25 | 25 | 32 | 40 | 50 |
| Discharge Pipe Diameter (mm) | 15 | 15 | 20 | 20 | 20 | 20 | 25 | 40 |
| Power of Motor (Kw) | 5.5 | 7.5 | 11 | 15 | 18.5 | 22 | 45 | 75 |
| Max Working Temperature (°C) | 95 | 95 | 95 | 95 | 95 | 95 | 95 | 95 |
| Outline Dimension (m) L×W×H | 1.16×0.9×1.24 | 1.16×0.9×1.24 | 1.16×0.9×1.24 | 1.4×1.1×1.42 | 1.4×1.1×1.42 | 1.4×1.1×1.42 | 2.2×1.1×1.45 | 2.2×1.2×1.5 |
| Weight (Tons) | 0.4 | 0.5 | 1.25 | 1.25 | 1.25 | 1.25 | 1.7 | 2.8 |
This high-pressure homogenizer is extensively utilized in production, research, and technical development across multiple industries including food processing, dairy products, beverages, pharmaceuticals, fine chemicals, and biotechnology.
The equipment effectively homogenizes materials such as milk, soy milk, and fruit juices under high pressure, significantly reducing fat globule size in liquid products. This enhancement improves digestibility, absorption rates, and overall product quality.
- Ice cream production: Improves texture and reduces air voids in liquid materials
- Emulsion, gel, and juice manufacturing: Prevents or minimizes material separation, enhances visual appearance, and improves flavor profiles
- Spray drying processes: Essential equipment for powder production when combined with spray drying systems
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