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High-Pressure Industrial Homogenizers

Industrial Homogenizers

Advanced high-pressure homogenization technology for optimal stability and quality

Our industrial homogenizers represent technological excellence in the field of particle micronization and dispersion. Designed to ensure exceptional product stability even after further processing and prolonged storage, they guarantee superior results in the food, pharmaceutical, cosmetic, and chemical sectors.

Type: High-pressure piston homogenizers

Application: Food, pharmaceutical, cosmetic and chemical sectors

Advantage: Pressure up to 1,500 bar and capacities from 50 to 50,000 L/h

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Main characteristics of homogenizers

High-pressure homogenization technology with pressures up to 1,500 bar
Extended capacity range: from 50 to 50,000 liters/hour depending on configuration
Particle size reduction down to the submicron scale
Constructed entirely of hygienic AISI 316L stainless steel
Multi-piston system with high-life ceramic seals
Homogenizing block with optimized geometry for maximum efficiency
PLC automation with touchscreen HMI interface and parameter logging
Optimized energy consumption with energy recovery
Certifications: CE, FDA, EHEDG, 3-A Sanitary Standards, ATEX (optional)
Integrated CIP (Clean-in-Place) systems for automatic cleaning
Hygienic design with smooth surfaces and rounded corners

Full description

Industrial homogenizers represent the cutting edge of technology in the field of particle reduction and dispersion. Thanks to their patented high-pressure system, they achieve extremely fine and uniform particle distributions, guaranteeing exceptional stability of the final products.

The homogenization technology relies on a principle of combined forces: shear, turbulence, and cavitation, applied in a controlled manner within the homogenization chamber. This process ensures efficient reduction of fat globules, perfect dispersion of emulsifiers, and homogeneous distribution of solid particles.

Our machines are designed for maximum reliability and durability, with superior quality components and precision engineering that ensure consistent performance over time, even under intensive operating conditions.

Technical data for FBF Homogenizers

Setting	Specifications
System type	High-pressure multi-piston homogenizer
Processing capacity	50 - 50,000 L/hour
Maximum homogenization pressure	Up to 1,500 bar
Standard working pressure	100 - 600 bar (depending on application)
Number of pistons	3, 5 or 7 depending on the model and capacity
Engine power	5.5 - 450 kW depending on capacity and pressure
Noise level	< 75 dB(A) with acoustic shroud
Maximum product temperature	90°C (120°C with specific options)
Cooling water consumption	1-20 m³/h depending on the model
Power supply	400V / 50Hz or customizable
Weight	500 - 15,000 kg depending on the model
Clutter	Variable depending on capacity and configuration

Advanced Features and Details

Standard features	Optional modules
Forged stainless steel homogenizing block	Enhanced cooling for sensitive products
High-pressure multi-piston pump	Integrated degassing system
Homogenization valve with optimized geometry	Data recording compliant with FDA 21 CFR Part 11
PLC automation with touchscreen	Online flow and pressure controllers
Integrated automatic CIP system	Packages ATEX pour zones explosives
High-precision pressure and temperature sensors	Industry 4.0 Communication Interface
Acoustic and protective fairing	Special finishes (electropolishing, etc.)
IP55 protection for industrial environments	Steam sterilization modules (SIP)

FEATURES DETAILS

Patented homogenization block technology

The FBF homogenization block is designed with an optimized geometry that maximizes process efficiency while minimizing wear. The unique combination of impact, shear, and cavitation enables the achievement of extremely fine particle distributions with reduced energy consumption.

High-performance piston system

The piston-cylinder assemblies are manufactured from ceramic materials and special heat-treated steels for exceptional durability. The automatic lubrication system and high-performance seals ensure reliable operation even at the highest pressures.

Advanced process automation and control

The PLC control system allows for precise adjustment of all operational parameters: pressure, flow rate, and temperature. The intuitive user interface provides a complete visualization of the process and automatic data recording for traceability and quality analysis.

Areas of application

Our industrial homogenizers are the ideal solution for numerous applications in various sectors:

Dairy industry - Homogenization of milk, creams, dairy desserts, ice cream
Pharmaceutical products - Injectable emulsions, suspensions, liposomes, vaccines
Cosmetics - Creams, lotions, emulsions, hair products
Chemical industry - Pigments, inks, polymers, nanomaterials
Food and drinks - Juices, sauces, mayonnaise, tomato-based products

Advantages of high-pressure homogenization

Exceptional product stability

High-pressure homogenization produces extremely fine and uniform particle distributions, eliminating sedimentation, creaming, and phase separation. The products retain their stability even after months of storage.

Improvement of organoleptic properties

Reducing the size of fat globules and solid particles significantly improves the texture, consistency, and mouthfeel of the products. Flavors are better released, and colors are more intense and stable.

Increased efficiency and productivity

FBF homogenizers offer optimal energy efficiency with reduced consumption. Their robust design and advanced automation guarantee continuous production with minimal intervention and maintenance.

Technical Frequently Asked Questions

Expert questions on high-pressure homogenizers and product stabilization technologies

High-pressure homogenization relies on forcing the product through a narrow valve at pressures of up to 1,500 bar, generating combined shear, turbulence, and cavitation forces. This action reduces particle size to the submicron scale (0.1–2 μm), creating extremely stable emulsions and dispersions. The benefits include: prevention of phase separation, improved texture, optimal release of aromas, increased bioavailability of active ingredients, and a significant extension of product shelf life.

The optimal pressure depends on the nature of the product and the desired results. For standard dairy products (milk, cream), 150-200 bar is generally sufficient. Complex emulsions (mayonnaise, sauces) require 200-300 bar. Pharmaceutical (liposomes, injectable suspensions) and cosmetic (nanoparticles) applications require 400-600 bar, or even up to 1,500 bar for the most demanding applications. Our technical team conducts preliminary tests to determine the ideal configuration for your specific product, taking into account the desired viscosity, concentration, and stability.

Single-stage homogenization uses a single high-pressure valve, ideal for products less prone to re-agglomeration. Our standard technology, double-stage homogenization, uses two valves in series: the first at high pressure (up to 85% of total pressure) for primary particle reduction, and the second at reduced pressure (15-25% of total pressure) to break up any aggregates that might form immediately after the first stage. This configuration ensures a more uniform particle distribution and superior stability, particularly important for products with high fat content or concentrated suspensions.

Wepack offers a complete range from 50 to 50,000 L/h, with specific models for each flow rate and pressure range. The selection depends on your production volume, product viscosity, required pressure, and space constraints. Our FBF1002 models are suitable for low flow rates (60-300 L/h), the FBF3006-FBF6037 cover medium needs (800-6,000 L/h), and the FBF7075-FBF8110 meet the requirements of high-volume production (7,000-25,000 L/h). For very high-pressure applications (above 600 bar), specialized models are available. Our technical selection chart allows you to precisely determine the optimal model based on your operational parameters.

Homogenization improves stability through several mechanisms: reducing the size of fat globules, thus preventing creaming in dairy products; increasing the specific surface area of particles, enhancing the action of emulsifiers; breaking down aggregates and agglomerates responsible for sedimentation; and partially inactivating lipolytic and proteolytic enzymes. These combined actions result in a smoother texture, a more uniform appearance, better flavor release, fewer shelf-life defects, and an extended shelf life of up to 50% compared to non-homogenized products.