Food product smoothing system for dairy and purees
In food production, achieving a smooth and uniform texture for products like fresh cheese, fruit purees, and dessert creams is critical. Traditional methods can fall short, requiring high pressure and intensive mechanical processing that may compromise product quality and texture.
Achieve fine, smooth textures with ultrasonic homogenization
The Lissalim smoothing system by Pierre Guérin leverages an advanced ultrasonic homogenization principle to deliver exceptional product texture with lower working pressures. Utilizing a rotary-lobe pump, this technology is specially designed for fragile food products. The product is passed through an alm® homogenizing head consisting of 10 consecutive tetrahedral cells, subjecting it to mechanical actions of cavitation, turbulence, and lamination. The effect is comparable to ultrasound waves at frequencies of 60,000 to 100,000 impulses per second, ensuring fine and uniform texture. The system’s low pressure requirement reduces energy consumption and maintenance costs compared to conventional high-pressure homogenizers. Featuring a patented 10-stage ultrasonic smoothing head, it offers a versatile solution for various applications in the food industry, from fresh cheese to sauces.
Benefits
- Incomparable product texture with minimal pressure
- Versatile with a wide choice of obturators
- Low maintenance and operational costs
- Energy-efficient with low electrical consumption
- Hygienic design, cleanable in place