The water bath type horizontal twin-shaft homogenizer features a four-layer structure. The inner wall is made of food-grade stainless steel with a fully mirror-polished finish to reduce dough adhesion to the inner wall. An outer water bath jacket allows cold water to be introduced, and precise temperature control of the dough is achieved by regulating the water temperature (or volume) entering the jacket.
An insulation layer is located outside the water bath jacket, followed by a protective outer layer (ordinary horizontal homogenizers typically have a single-layer structure, making dough temperature control impossible). During the kneading process, changes in ambient temperature cause variations in dough temperature, and the dough will also experience varying degrees of temperature rise during homogenization.
Studies have shown that dough temperature significantly affects water absorption by flour, gluten formation, and the gluten’s encapsulation of starch granules during the kneading process, greatly influencing the quality of dried noodles. Therefore, strengthening dough temperature control during kneading is crucial.
To achieve precise control of dough temperature, a hot and cold water system is required. In summer, high temperatures will cool the circulating water, and in winter, low temperatures will heat it (the heat source for the hot and cold water system will be provided by the client). The homogenizer’s discharge port uses an adjustable gate; the homogenization time can be adjusted by changing the height of the discharge gate during production.
Post time: Apr-25-2026