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BWS Technologie GmbH

BWS Technologie GmbH

BWS Technologie GmbH

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Machines for the beverage industry (Suprajet®) by BWS Technologie GmbH

The Suprajet® homogenisers are using the effects of hydrodynamics contributing to the intensification and combination of the following processes:
  • pasteurisation
  • sterilisation
  • homogenisation
  • emulsification
  • suspension
  • micromixing

The technology is used for the production and processing of, for example:
  • oils e.g.organic oils etc.
  • alternative fuels e.g. bio-diesel, bio-ethanol, bio-gas etc.
  • dairy products e.g. milk, yoghurt, kefir, cream, butter etc.
  • vegetables, fruits e.g. recovered juices etc.
  • eggs, mélanges etc.

The Suprajet® technology makes use of the advantages of cavitation. Quite generally speaking, to be understood by cavitation is the formation of small gas and/or air bubbles in a liquid. Depending on parameters such as pressure, flow rate and temperature, the gas and/or air bubbles reach the point where they collapse. This collapse leads to the reduction in size of the constituents e.g. fat globules or fruit fibres contained in the liquid (e.g. milk, juice).
The innovative system makes it possible to control these bubbles produced hydro-dynamically in a flowing liquid and in that way to simultaneously pasteurise and homogenise liquids. By means of controlled cavitation, the liquid is heated up from inside, so that no external heat supply is necessary. At the same time homogenisation of the constituents of the liquid is in progress.
The technology is in line with the latest state-of-the-art in food technology and makes it possible to meet the highest requirements in the following production processes, to implement the HACCP concept and to increase quality assurance:
  • Pasteurisation without expensive steam supply
  • Sterilisation with very gentle heating without heating elements, quickly and inexpensively
  • Homogenisation of milk, fillings, creams/mousses or cream without high-pressure homogenisation
  • Emulsification, e.g. vegetable oils into low-fat milk for production of cheese and fillings
  • Suspension of whey powder and/or powdered milk in ice cream premix
  • Micro-mixing, e.g. of fermentation beverages

The Suprajet® inline homogenisers/pasteurisers provide lots of advantages. Due to the simultaneous process of homogenisation and pasteurisation, the process steps are shortened and hence the effort and expenditure involved in a process is minimised. The investment and maintenance costs for the plants are reduced, as the Suprajet® machine combines two process steps for which previously additional high-pressure homogenisers or steam generating plants were necessary. As a result, the cleaning effort is reduced and in total an energy saving of about 67 % can be achieved in comparison with the old system with complicated process steps and additional steam generating plants.
Three Suprajet® designs for various applications…
  • In-line pasteuriser homogeniser
  • In-line homogeniser
  • In-line pasteuriser

...and a wide performance range
  • Capacity up to 6 m³/h
  • Temperature up to 115º C
  • Viscosity up to 100 m Pas
  • Density up to 1400 kg/m³
  • Temperature accuracy ±0.2º K
  • Particle size 1–5 micron
  • Power consumption 11–13 kW/t
  • Automatic or semiautomatic operation

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