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This equipment is well equipped with cleaning system, stirrer system, lighting and viewing devices, thermometer and liquid level indication meter.

Storage tank adopt food sanitary design, material use imported high quality SUS304 stainless steel, mechanical polish –grinding and highly polished inner tank shell; cover and pipe connection etc. all adopt round arc transition, no dead corner, which is easy to cleaning; Other components like CIP cleaning ball, glass tube liquid level meter, breather, manway, digital thermometer, water inlet, stirrer, liquid level sensor, sample valve etc.

Bacteria Culture tank: Normal culture developing tank,and also can be use to make yogurt starter culture. The fermentation tank is used for product mechanical blending and fermentation. The equipment adopts internal recycling mode, and dissymmetric speed regulation stirrer, fast cooling down product temperature, in the meantime, minimize product viscosity damage.

High speed shearing emulsification tank is one of the most advanced mixing equipment in China presently, which is widely used in dairy, beverage and other liquid food industry. It absorbed foreign advanced technology, and with specialstirrer structure, unique mixing and emulsification function.

High-speed emulsification tank adopt bottom impeller high speed rotary, rotary speed: 1440rpm, fast blending product by mixing, extrusion and shearing etc. physical method, which is the best emulsification equipment compare with same product.

Milk cooling tank is the key equipment for the mechanical milking system in the dairy farms, and also widely used in the manual milking farm, milk collection centers, and milk production plants, which can keep the fresh milk at best status and prevent the bacterial growing.

Description: this equipment adopts vacuum system to remove smell and oxygen in the milk and fruit juice, with fragrance recovery device; Construction: this equipment is composed of degassing part, condensing part, vacuum pump etc; The control model can be manual type or full auto control;

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.

Thispasteurizing temperature is between pasteurize and ultra-high temperature, the production procedures are as following: 5℃→65℃(homogenize )→120℃(15S)→25℃/5℃. Semi-auto control: UK SpiraxSarco steam pressure reducing valve, Germany Burkert or Spiraxsarco temperature control system, Germany Labomtemperature sensor, Anthone paperless temperature recorder, Italy Goulds brand hot water pump; Siemens LOGO control, precise temperature control:±0.5 degree. Full automatic control: UK Spiraxsarco steam pressure reducing valve, Germany Burkert or Spiraxsarco temperature control system, Germany Labom temperature sensor, Italy Goouldshot water pump; Siemens PLC Full-Auto control with touch screen, precise temperature control:±0.5 degree.