Homogenizing Valves
Suitable for food, dairy, beverages and chemical emulsions process, NanoVALVE® gets the best out of the pressure: improves product viscosity and stability and minimizes running costs.
The NanoVALVE® has been developed to achieve optimized performance at very low working pressure if compared to a conventional homogenizing valve.
The NanoVALVE® concept is based on a specific homogenizing valve profile, with optimized working gap and with a sharp edge for minimized travel distance between high pressure zone and high velocity zone, to release on product particles the most effective fluid-dynamic energy generated by high turbulence, localized cavitation, shear effects and wall impacts.
NanoVALVE® technology is suitable for different kind of applications: from food and beverages to dairy products: milk, yoghurt, cream and milk with flavors.
The various homogenizing valve designs are fundamentally important along with the valve geometry. The NanoVALVE® design allows an increase in efficiency and a reduction in operating pressure (tests demonstrates up to 20% lower operating pressure compared to the GEA standard valve) providing energy savings and optimal use of the ingredients and resources.
Michele Schneider's life took an unexpected turn when she married her husband Virlei, an aspiring dairy farmer, and the two started dairy farm Fazenda Inovação Schneider Milk in Brazil. Being a newcomer in dairy farming, Michele saw her passion for the animals and the farm grow quickly. And so did her workload.
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