A mid-sized co-packer in the American Midwest specialising in processed cheese sauces was seeking to replace an ageing piston homogeniser. The unit was operating inefficiently and generating increasing maintenance costs, averaging $500–600 per month in repairs.
When the processor learned that a like-for-like homogeniser replacement would require a significant six-figure capital investment, they contacted their trusted Fristam distributor to explore a more economical solution for oil-in-water emulsification that would also improve operational performance.