Homogenisation is a process that by means of a high pressure pump, perfectly amalgamate fats with water, and obtain a mix of fine structure with any ingredient.

HR are high pressure homogenisers specifically designed for a perfect homogenisation of the ice cream mixes. The pressure is easily adjustable between 50 and 150 BAR, and a large manometer displays the working pressure.

Advantages of the high pressure homogenisation are:

• Creamy and fine texture of the ice cream

• Ice cream light and easy to digest

• Can be used any ingredient for the mix

• Better product stability during the time and prolonged conservation time

• Prolonged melting time ( ice cream does not melt while the customer has a

cone in his hands)