vacuum homogenizing unitModel: Normit VMG S 650 Model Normit VMG S is an effective and reliable vacuum homogenizing unit designed to produce a wide range of liquid, pastry, and viscous products with different requirements for the production conditions. Ideal solution for industrial production of various sauces, whether they are completely homogeneous or contain inclusions. Performs mixing, grinding, homogenizing, dispersing, heating and cooling, vacuuming and deaeration on a high quality. It creates perfect stable emulsions and dispersions. Unlike in the case of other similar models, homogenization and pumping are carried out separately. This approach ensures a higher level of homogenization that can be achieved by comparing to a combined mixer-homogenizer with an enhanced pumping function. The necessary degree of homogenization and grinding of the particle is achieved by circulating the mixture through a dispersing device integrated into the machine. The device is equipped with several cones for loading ingredients, automatic dosing system of wet solutions, touch panel control. The equipment is intended for use in the food, chemical, cosmetic and other industries

Vacuum homogenizer VMG performs: • Mixing • Grinding • Heating and cooling • Emulsification • Vacuuming • Melting

• Automatic control system. by the customer’ s request, the plant can be supplied with a manual or semi- automatic control system. • Modern and compact design - the optimal location of all modules with minimum space taken up and easy access for the operator and maintenance staff. • Hygienic design- easy access to all surfaces with no dead zones in the vessel where the product can accumulate. Additional unloading pump is not required -which leads to higher hygiene. • The complete dissolving of components • Energy saving is achieved by reducing the processing time • Perfect homogenization. The...

Vacuuming - efficient elimination of air, degassing. The prepared product has a homogenous structure without air inclusions. The absence of air prevents bacteria from multiplying and significantly extends product storage time. Thanks to the minimum oxidation, it is possible to preserve the colour and taste of the product at its most natural, which is especially important in the case of oil- or fat- based products. The process of removing air allows you to lower the temperature of the product processing, maximally preserving its utility properties. Vacuum homogenizer includes CIP cleaning, vacuum...

cream cheese, cottage cheese mayonnaise, ketchup sauces confectionery fillings vegetable creams soups dressing concentrates Cosmetic: • cream • gel • toothpaste • face mask OPTIONS: • Direct steam injection - maximum intensive heating without loss • The working vessel designed for work with overpressure • The possibility of the production material AISI316L or AISI316Ti for parts that are in contact with the product • A dose of ingredients with flowmeters and strain gauge weighing system • Unload the product using a homogenizer or a supplementary pump

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