Successful dispersion requires targeted force in order to separate agglomerated particles. The Omega® Economic Disperser applies dispersive forces then and there, where they are especially effective: in the Omega® disperser body, energy is transformed into very high speeds under pressure. Turbulence and cavitation in perfect combination with specifically-applied shearing forces ensure maximum dispersion results. In addition, the system can be easily adapted to different operating conditions or formulations thanks to the Omega® disperser body, which consists of a nozzle with infinitely adjustable flow properties. The optimum adaptation and increased efficiency not only lead to reduced energy consumption in the production process and thereby less heat development, but also to less wear as compared to traditional technologies.
NETZSCH Confectionery attend to their customers needs in the cocoa, chocolate, compound, filling cream and spread industry in their premises in Selb, Germany as well through several sister companies all over the globe. In the WhiteLab, set up solely for food and confectionery applications, the customers can see demonstrations and perform tests with the specialized NETZSCH Systems, as well characterize the product on rheology, particle size, moisture and others.
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NETZSCH Grinding & Dispersing vous présente la documentation dans les régions indiquées ci-dessous:
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