#cavitator

Hydrodynamic cavitation rotary heat and steam generators represent a promising advancement in the field of power equipment. This innovative technology offers distinct advantages over conventional heating and steam generation systems.

Principle of Operation

The core concept behind cavitation heat generators is the direct conversion of mechanical (or electrical) energy into heat. The process utilizes a rotor—typically a flat cylindrical disc with holes or surface protrusions—rotating at high speeds within a stationary stator. As the rotor spins, intense frictional and viscous forces are generated within the liquid medium.

At these high velocities, hydrodynamic cavitation occurs: vacuum “bubbles” are formed in the liquid, which then rapidly collapse, creating microscopic zones with extremely high pressure differentials. These implosions lead to localized evaporation and instantaneous condensation cycles.

Due to the multidirectional internal motion and oscillation of the liquid—combined with the rupture and reformation of intermolecular bonds—a significant amount of thermal energy is released directly within the fluid. This is fundamentally different from conventional systems, where heat is transferred to the water via external surfaces.

Advantages of Cavitation Heating

Direct Internal Heating: Heat is generated and retained inside the water itself, without requiring external heat sources or heat exchange surfaces. This results in minimal heat loss.

Rapid Start-Up: Water supplied by a pump is instantly heated to 105–160°C as it passes through the generator. No preheating of the water is necessary. Steam is produced “on the fly,” allowing the generator to become operational within 1–2 minutes.

Efficient and Targeted Heating: Only the required volume of water is heated per cycle, eliminating the need to heat a full tank as in traditional boilers.

No Scale Formation: Because there are no heat exchange surfaces, the system avoids scale and salt deposits, even when using untreated or hard water.

Flexible Steam Output: The system supports the use of various additives and reagents, making it suitable for specialized industrial applications involving steam or steam-water mixtures.

Applications

Cavitation steam generators are ideal for:

Building heating systems

Hot water supply for residential and commercial purposes

Industrial processes requiring quick, clean, and efficient steam

Situations where water treatment is impractical or expensive

Laboratory of alternative energy GverLab, Ukraine, 2025

In the search for more efficient and eco-friendly heating technologies, hydrodynamic cavitation has emerged as a surprising yet promising solution—especially for steam generation.

But what is it, and why should you care?

What Is Hydrodynamic Cavitation?

Hydrodynamic cavitation occurs when a liquid (usually water) passes through a constricted area—like a venturi or a rotor-stator system—causing rapid pressure drops. These drops lead to the formation of tiny vapor bubbles, which then collapse violently in regions of higher pressure.

Each collapsing bubble releases a burst of localized energy—enough to heat the surrounding fluid. In the right system, this process can raise water temperature to the point of steam generation, without traditional heating elements or combustion.

 Why Use It for Steam?

Traditional steam boilers rely on gas burners or electric heating coils, which convert energy indirectly. Hydrodynamic cavitation offers a direct transfer of mechanical energy into heat, making it:

Faster (steam can form almost instantly)

More efficient (less energy loss)

Cleaner (no fuel, no emissions)

This method has been gaining traction in industrial applications like:

Food sterilization

Water treatment

Greenhouse heating

Steam cleaning systems

 Energy-Efficient & Eco-Friendly

Because cavitation systems run on electric motors and need no combustion, they align well with green energy goals. Pair one with solar or wind power, and you’ve got a nearly zero-emission steam solution.

“Hydrodynamic cavitation is not just a science experiment—it’s a viable alternative to conventional steam boilers.” — Field engineer, Ukraine (2024)

 What to Watch Out For

While promising, cavitation systems come with considerations:

They may be noisy due to bubble collapse.

Upfront investment is still relatively high.

Global certification and standards are limited—for now.

But in terms of operating cost, maintenance, and environmental impact, cavitation systems are already proving their worth.

Final Thoughts

Hydrodynamic cavitation is one of those rare technologies that combines engineering elegance with real-world efficiency. As energy prices rise and green standards tighten, expect to hear a lot more about cavitation-based steam generators.

Tight emulsions. Glossy appearance. Creamy mouthfeel. The Gver011 Cavitator transforms the production of mayonnaise and salad dressings with microscopic mixing and scale-free heating, giving manufacturers full control over texture, stability, and flavor.

💡 Why it matters: Cavitator's rotor-driven shockwaves reduce oil droplet size to just 3–5 microns. Its adjustable motor speed allows precision emulsification and hydration of powdered ingredients — even in high-viscosity, oil-in-water systems.

🥚 In mayonnaise production:

Hydrates starch and WPC without clumping or "fish eyes"

Pre-emulsifies with tight droplet distribution for lasting shelf stability

Functionalises whey protein for creamy low-fat variants

Supports both batch and continuous processing

🥗 In salad dressings:

Passes spices and particles without damage or fouling

Enables CO₂/N₂ incorporation for whipped effects

Controls gloss and emulsion tightness via rotor speed adjustments

Simulates homemade appearance with industrial consistency

📊 Performance Snapshots:

Narrow particle size distributions at 40–60 Hz

Functionalised WPC with enhanced binding and mouthfeel

Comparison images show visual impact of different rotor speeds

⚙️ Engineering Benefits:

Sanitary 3-A & EHEDG-compliant design

No mechanical clearance adjustment — electronic control only

Low maintenance and reduced OpEx

Available in skid-mounted or inline modular configurations

More details: www.gver.dx.am

Say goodbye to syneresis and hello to silky texture. The Gver011 Cavitator introduces a breakthrough in high-viscosity condiment production — delivering microscopic mixing, complete hydration, and scale-free heating for maximum product stability and flavor intensity.

💡 Why Gver011? Conventional homogenisers struggle with fouling and ingredient dispersion. Gver011’s rotor-powered cavitation:

Pre-emulsifies ingredients for smoother micronisation

Fully hydrates starches and hydrocolloids (CMC, xanthan, guar gums)

Handles spice particles, garlic, and onion bits without damage

Performs final heating without fouling — ideal for formulations with thickening agents

🌶️ For ketchup & BBQ sauce producers:

Uniform texture and consistent viscosity across batches

Reduced gum usage due to complete hydration — lower costs

Excellent dispersion of spices and essential oils for optimized flavor

Gentle treatment of heat-sensitive ingredients — no aroma loss

Faster cycles and easier cleaning — <1 year payback reported

⚙️ Integrated into modern process flow: Pre-mixing → Preheating → Gver011 Emulsification → Homogenisation → Vacuum deaeration → Gver011 Final heating → Cooling → Filling

📉 Efficiency meets sensory perfection. From hot break to cold break tomato paste formulations, Gver011 ensures shelf-stable, vibrant condiments — with fewer gums, less maintenance, and full-flavored results. More details: www.gver.dx.am

Goodbye scaling, hello continuous performance. The Gver011 Cavitator uses controlled hydrodynamic cavitation to deliver microscopic mixing and friction-based heating — completely free from heat transfer surfaces and fouling.

🚀 Key Features:

Rotor with radial holes generates shockwaves for high-shear mixing and frictional heating

No thermal surfaces → no scaling, no fouling, no downtime

Efficient heating of sensitive materials like liquid egg, WPC, sauces, puddings, dairy nutritionals

⚙️ Integrated Benefits:

Combines pasteurisation, dispersion, functionalisation in a single hybrid step

Doubles or triples production uptime

Raises pasteurisation temperatures without denaturing proteins — extends shelf life

Microparticulates WPC (≈1μm) for better texture, binding, and emulsification

🧪 Processing Flexibility:

Suitable for plate, tubular, or scraped-surface systems

Ideal for post-addition mixing of viscous PA ingredients

Sanitary, low-maintenance (EHEDG / 3A standards)

Plug-and-play skid-mounted or standalone unit

📉 Real-world impact: Compared to conventional systems, Gver011 boosts runtime by 2–3x and maintains functional integrity even above denaturation thresholds — redefining what's possible in high-performance thermal processing. More details: www.gver.dx.am

Hydration, emulsification, and homogenisation — all in one powerful step. Meet the Gver011 Cavitator, a groundbreaking solution that transforms ice cream mix preparation with hydrodynamic cavitation, delivering unmatched performance and efficiency.

💡 What sets it apart? At the heart of Gver011 lies a rotor with radial holes spinning inside a liquid chamber. This action generates:

💥 Intense shockwaves for microscopic hydration

🔬 Ultra-fine dispersion of proteins, stabilisers, and emulsifiers

🌡️ Scale-free heating with friction — no fouling, no thermal damage

📊 Streamlined Ice Cream Production:

Vacuum powder mixing eliminates foam and clumps

Functionalisation of whey proteins (WPC) for smoother texture

Hydration & pre-emulsification before heat exchange and homogenisation

Pasteurisation + dispersion via cavitation at 75–85 °C

Ageing, freezing, and hardening for final product

💎 Key Benefits:

⚙️ Combines multiple steps: hydration, dispersion, pre-homogenisation

🧪 Reduces raw material use by ensuring complete hydration

🎯 Enables lower homogenising pressure due to efficient pre-agglomeration

🔁 Longer CIP cycles with scale-free heat transfer

📉 Lower operating costs + improved mix quality

📸 Visual proof? Microscopic comparisons reveal smoother textures, with cavitation-prepared mixes showing larger but well-dispersed particles — redefining mouthfeel and stability.

🔧 Available as a standalone unit or hybrid PHE-cavitator setup.

More details: www.gver.dx.am

Say goodbye to fish eyes and long hydration cycles! The Gver011 Cavitator redefines how the food & beverage industry hydrates hydrocolloids and proteins — offering microscopic mixing, scale-free heating, and multi-functional processing in one compact system.

🔬 What makes Gver011 special? At the heart of the technology lies a rotor spinning within a liquid chamber. Radial holes generate disk friction and hydrodynamic cavitation, delivering:

Ultra-fine mixing of powders with water — no lumps, no agglomerates

Rapid hydration of ingredients like gelatin, guar gum, carrageenan, starch, and WPC

Friction-based heating with no hot surfaces — no scaling, no cleaning bottlenecks

🧪 Efficiency meets flexibility

Hydration times slashed (e.g. CMC in minutes vs hours)

Microparticulation of whey proteins for improved mouthfeel and emulsification

Gentle processing even for shear-sensitive ingredients

Multitasking: mixing, dispersion, emulsification, gas incorporation (N₂ / CO₂), low-temp heating

💰 Producers benefit from:

Lower raw material consumption

Shorter cycle times and faster cleaning

High uptime, reduced operational costs

Sanitary, low-maintenance design (3A / EHEDG compliant)

Skid-mounted plug & play or single-unit options

🥤 From thickened sauces to foamed beverages — Gver011 delivers consistent performance and scalable results.

More details: www.gver.dx.am

Introducing a breakthrough in food tech — the Gver011 Cavitator, a next-gen solution for microscopic mixing and scale-free heating using controlled hydrodynamic cavitation.

💡 How it works At its core is a rotor spinning within a liquid chamber, generating disk friction and powerful cavitation through radial holes. This creates:

Intense shear forces for thorough mixing

Friction-based, surface-free heating — no hot/cold spots, no scaling

🍽️ Multi-functional process integration From hydration and emulsification to gas dispersion and protein functionalisation, Gver011 can perform several operations in one compact unit:

Mixing & blending of major/minor ingredients

Emulsification (e.g., mayonnaise, dressings)

Homogenisation & dispersion

Functionalisation of whey proteins (WPC)

Aeration & carbonation (N₂, CO₂)

Gentle heating for sensitive products (liquid eggs, puddings, sauces)

📈 Benefits for producers

🚿 Fewer CIP cycles thanks to scale-free operation

⚗️ Preserves product quality — no thermal degradation

🔧 Low maintenance, sanitary design (meets 3A & EHEDG standards)

💰 Reduced OpEx, shorter cycle times, improved yield

🧪 Gver011 is validated across sectors — from liquid egg and dairy to carbonated drinks and personal care — and is available as a single unit or plug-and-play skid syste

More details: www.gver.dx.am