I’m looking at a 2‑Stage Homogeniser from ROKK and it seems designed to deliver stable, smooth emulsions for milk, cream, sauces, or similar products. The dual‑stage pressure/valve setup is supposed to break down particles or fat globules effectively and prevent re‑clumping, which should help with consistency and texture.

If anyone here has used a 2 Stage homogeniser in real production — how reliable is it day‑to‑day? And is cleaning or maintenance straightforward enough for regular use?