Smooth production, from day one.
The company’s former homogenizer dated back to the 1970s. Naturally, Premier Is didn’t want to jeopardize a whole season’s production – high season for ice cream runs between January and June – due to a break-down of this faithful, but old, servant. When shopping for a new homogenizer, the company had three main criteria: quality, price and support and know-how.
“What set Tetra Pak apart from the other suppliers was that they gave us the full package, including support and advice on how to adapt the recipe for use with a new homogenizer,” says Martin Engberg Christiansen, Production Manager at Premier Is.
Starting up the new machine was easy – it was smooth production from day one. As for the energy consumption, it was reduced by 24 percent. This was achieved by decreasing the pressure of the homogenizer by 20-30 bars per recipe. In addition, Premier Is is also making savings on spare parts. Parts inside the machine can be reused: by first using them on one side and then flipping them around, the lifetime of the parts is doubled.
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Premier Is and Tetra Pak’s ice cream specialists have worked together to optimize the homogenization process. Want to learn more about the collaboration, how it continues and how an optimized homogenizer saves energy and provides the highest possible product quality?
Watch the video and read the case story
Sign up to read the full case story
Premier Is and Tetra Pak’s ice cream specialists have worked together to optimize the homogenization process. Want to learn more about the collaboration, how it continues and how an optimized homogenizer saves energy and provides the highest possible product quality?
Watch the video and read the case story
