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Yogurt Pasteurizer (Four sections)
This machine is specially designed for yogurt production.

The technical parameters are as following: inlet at 5℃→65℃(homogenize) →pasteurize at 90~95℃(holding for 300S)→ outlet at 43℃.This system adopts 90~95℃,holding for 5 minutes procedure, which ensure to realize most suitable pasteurize efficiency, and most part whey protein degeneration and combined with water, thus to produce stable, good taste high quality yogurt, it is the best choice of yogurt production line workshop.
Application Fields
It is applicable for making yogurt product in dairy production line factory.
Equipment characteristics
Technical parameters

insulating pipe, outer cladding use SUS304-2B plate, with beautiful appearance; and use silicate fill in the middle, which have good insulation performance. 

Model

Process capacity

Heat exchanging area(m2)

Power(kw) 

 Steam consumption (kg/h)

External 

GW (kg)

 BR16-SN-05

 0.5 t/h

 5

 5.2

 80

 1200×1200×1800

 780

 BR16-SN-1

 1 t/h

 8

 5.2

 110

 1500×1500×2000

 950

 BR16-SN-1.5

 1.5 t/h

 11

 6

 130

 2000×1600×2000

 980

 BR16-SN-2

 2 t/h

 14

 6

 160

 2200×2000×2500

 1020

 BR16-SN-3

 3 t/h

 21

 8

 190

 2400×2000×2500

 1120

 BR26-SN-5

 5 t/h

 30

 11

 320

 2600×2000×2500

 1260

 BR26-SN-10

 10 t/h

 54

 11

 620

 2800×2000×2500

 1680
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