| Specification |
Process: Frozen and Chilled;
Power Source: Electric;
Automatic Grade: Manual;
Application: Milk, Yogurt, Ice Cream Machine;
Customized: Customized;
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After-sales Service: 1year;
Warranty: 1year;
Process: Thermal Processing;
Power Source: Electric;
Automatic Grade: Automatic;
Application: Milk, Yogurt, Milk Powder, Cheese;
Customized: Customized;
Mixing Tank Capacity: 500-5000 Liters;
Mixing Speed: 10-50 Rpm (Depending on Batch Size);
Mixing Temperature: 4-5°c (for Storing The Mix Bef;
Homogenizer Pressure: 15-25 MPa (for Smooth Textur;
Pasteurization Temperature: 85-90°c (for High-Temp;
Pasteurization Time: 25-30 Minutes (Depending on The System Type);
Pasteurization Capacity: 500-5000 Liters/Hour;
Pasteurization Type: High-Temperature Short-Time (;
Temperature Control: Precise Regulation, Ranging F;
Cooling Temperature: 4°c (Rapid Cooling After Past;
Automation: PLC-Controlled, Including Self-Cleanin;
Freezing Capacity: 200-3000 Liters/Hour;
Freezing Time: 10-30 Minutes (Depending on Freezer;
Aeration Rate: 30%-100%;
Freezing Temperature: -5°c to -8°c;
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After-sales Service: Provide Equipment Inspection Certificate;
Warranty: 1 Year;
Process: Icr Cream Processing Line;
Power Source: Electric;
Automatic Grade: Automatic;
Application: Milk, Yogurt;
Customized: Customized;
Capacity: 100L-100L, Can Be Customiuzed;
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After-sales Service: 1year;
Warranty: 1year;
Process: Thermal Processing;
Power Source: Electric;
Automatic Grade: Automatic;
Application: Milk, Yogurt, Milk Powder, Cheese;
Customized: Customized;
Milk Storage Tank Capacity: 1000-10,000 Liters;
Pasteurization Temperature: 72°c for 15 Seconds;
Storage Tank Temperature: 4-5°c for Fresh Milk;
Filtration and Separation Equipment: 1000 to 5000 L/H;
Cheese Vat (Curd Vat) Capacity: 500-5000 Liters;
Curd Cutting Size: 5-10 mm Cubes (Adjustable);
Stirring Speed: 25-100 Rpm (for Effective Curd for;
Temperature During Curd Formation: 30-35°c;
pH Level: Maintain at 6.2-6.5 for Proper Curdling.;
Pressing Capacity: 500-2000 Kg Cheese Blocks Per H;
Pressing Pressure: 1.5-3 Bar (Variable Based on CH;
Press Time: 1-6 Hours (Depending on Cheese Texture;
Salting Equipment Capacity: 100-1000 Kg/Hr;
Salt Concentration in Brine: 15-20%;
Brine Temperature: 8-12°c;
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After-sales Service: Provide Equipment Inspection Certificate;
Warranty: 1 Year;
Process: Icr Cream Processing Line;
Power Source: Electric;
Automatic Grade: Automatic;
Application: Milk, Yogurt;
Customized: Customized;
Capacity: 100L-100L, Can Be Customiuzed;
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