Yogurt Maker-frozen Yogurt Machine Yogurt Production Line for Making Yogurt.

General Technological process: Raw milk-- pre heating- homogeneity-mixing-Sterilization--Fermentation--Filling.

Yogurt Machine Details instruction；Structure

(1) Stores the milk in the raw milk tank, and then feeds the raw milk into the preheating tank through a special stainless steel milk pump and a filter for preheating. Generally, the preheating temperature will be around 45°C.

(2) After the preheating is completed, the raw milk is poured into the homogenization tank for homogenization, and at the same time, the corresponding auxiliary materials are added to make the raw milk smoother after homogenization.

(3) After the homogenization is completed, turn on the centrifugal milk pump, and pour the raw milk into the pasteurization tank for sterilization and stirring.

(4) When sterilization is required, turn on the centrifugal milk pump connecting the original milk tank and the pasteurization tank, and pasteurize with 350# heat transfer oil or hot water/steam. According to different heat sources and output, the sterilization time is generally 0.5 ~1.5 hours, the pasteurization temperature is 85°C.

(5) After the sterilization is completed, the fresh milk is pumped into the pre-cooling tank through the milk pump. The pre-cooling tank uses cold water for pre-cooling, and then pumps it into the fermenter, adding the corresponding strains and starter to make yogurt Ferment.

(6) After the overall operation is completed, the equipment needs to be cleaned by CIP. The so-called CIP cleaning is called Clean In Place, which means in-situ cleaning/on-line cleaning.

    CIP cleaning does not decompose production equipment, but can also use simple operation methods to safely and automatically clean the system. It has been introduced into almost all food, beverage and pharmaceutical factories. CIP cleaning can not only clean the machine, but also control microorganisms.

The CIP cleaning system is composed of three storage tanks with weak acid water, weak alkali water, and clean water, as well as pumps, pipes, valves, etc. The equipment is cleaned by the circulation of three liquids, so that the equipment is clean and has no sanitary corners. In principle, it is recommended that customers use the CIP cleaning system, but the cost of the CIP cleaning system is higher. If the output is low, the customer can also choose manual cleaning.

2.Technical parameters 

 100L Yogurt Production Line， 

 also have bigger such as 200L 300L 500L 1000L, you can contact us to get more. 

3.Machine Pictures&Videos

Yogurt Production line Video:https://youtu.be/eUxzTN0MmMw?t=2