Question 1

What makes the SE-Titan Ice Cream Homogenizer different from a standard dairy homogenizer?

Accepted Answer

The SE-Titan Ice Cream Homogenizer is specifically engineered for high-viscosity ice cream mix applications requiring sustained operation at 200 bar. It handles the heavier viscosity of ice cream mix (which contains sugar, stabilizers, and emulsifiers in addition to milk fat) without pressure drop or valve fatigue. The valve system is designed for high-pressure cycles at higher viscosity compared to standard milk homogenizers, and the motor sizing accounts for the additional load. Recommended for ice cream plants running 1,000 to 5,000 LPH production volumes.

Question 2

What pressure is needed to homogenize ice cream mix effectively?

Accepted Answer

Ice cream mix with 8 to 12% fat requires two-stage homogenization at 150 to 200 bar first stage and 20 to 35 bar second stage. The SE-Titan Ice Cream Homogenizer operates at up to 200 bar, covering this entire range. Higher fat formulations (12 to 16%) need the upper end of 200 bar first-stage pressure. The two-stage design is critical because it prevents re-clustering of fat globules after the first stage, ensuring a stable emulsion that delivers consistent overrun and smooth texture in the continuous freezer.

Question 3

How does a homogenizer improve ice cream texture and quality?

Accepted Answer

A homogenizer improves ice cream texture by reducing fat globule size to 0.5 to 2 microns. This creates a stable emulsion that holds air (overrun) more evenly during continuous freezing, producing finer ice crystals and a smoother mouthfeel. Without proper homogenization, ice cream has a coarse, buttery texture, poor overrun, and shorter shelf life due to fat separation. Premium ice cream quality requires two-stage homogenization at 150 to 200 bar, which the SE-Titan Ice Cream Homogenizer delivers consistently.

Question 4

Can the same homogenizer be used for both milk and ice cream mix?

Accepted Answer

Yes. A two-stage high-pressure homogenizer can process both milk and ice cream mix with different pressure settings. Milk is homogenized at 150 to 200 bar while ice cream mix uses the same range but at higher viscosity. The homogenizer must be properly cleaned between product changeovers using CIP procedures. Many Indian dairy plants use a single two-stage homogenizer for milk during the day and ice cream mix in a separate production shift. The SE-Titan Ice Cream Homogenizer is specifically sized and rated for the higher viscosity and continuous duty of ice cream mix.

Question 5

What are the specifications of the SE-Titan Ice Cream Homogenizer?

Accepted Answer

The SE-Titan Ice Cream Homogenizer operates at 200 bar maximum pressure with a capacity range of 1,000 to 5,000 LPH. It features stainless steel body construction, electric motor drive (415V/3 phase), CIP-compatible design, and is manufactured by System Engineering Works, Nashik, Maharashtra. ISO 9001 certified with 12-month warranty on design and workmanship. Delivery time is 4 to 8 weeks from order. Contact SEW at +91-8007865449 with your capacity (LPH) and production schedule for a model-specific quotation.

SE-Titan™ Ice Cream Homogenizer

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Ice cream & Dairy

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