The ingredients for making ice cream are accurately weighed and fed into a mixing tank, where the "premix" is made. Afterwards, the premix is passed through the homogenizer at a pressure of about 140 bar and then pasteurized at 80 °C. The level in the premix vessel and the pressure in the pipeline leading to the homogenizer need to be continuously monitored to ensure continuous ice cream production.
Our team can help you select the right products.
