Commercial yogurt machine

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US $1-650 / Pieces | 1 Piece/Pieces (Min. Order)
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Overview
Quick Details
Condition:
New
Place of Origin:
Liaoning, China (Mainland)
Brand Name:
DF
Model Number:
SNJ-A
Application:
yogurt machine
Voltage:
220
Power(W):
200w
Weight:
58kg
Dimension(L*W*H):
545x554x1850mm
Certification:
ISO9001
Warranty:
1year
Name:
Commercial yogurt machine
Operating:
Digital manipulation
Color:
Silver
SupplyAbility
SupplyAbility:
100 Piece/Pieces per Month
Packaging & Delivery
Packaging Details
High quality wooden packaging, optional choose fumigation-free packing, health and environmental protection Can choose shipping and quick air transportation Product warranty is a year, the lifelong maintenance.
Port
Dalian,Qingdao,Shanghai
Lead Time :
1-6 days

Specifications

Commercial yogurt machine
1. Digital control
2. Full-automatic fermentation and refrigeration

Commercial yogurt machine

 

Commercial yogurt machine with one-touch intelligent control, safety lock with sterilization function refrigerated fermentation, machine functions can automatically switch the machine energy saving, simple operation, easy to use!

 

SNJ-A Commercial yogurt machine

 

Model
SNJ-A
Capacity
228L
Temperature range
3-48 Temperature
Heating power
1000W
Compressor power
200W
Power
220V/50Hz
Ambient temperature
0-35 Temperature
Net weight
58KG
Dimensions
545x554x1850mm

 

 

 

SNJ-B Commercial yogurt machine

 

Model
SNJ-B
Capacity
500L
Temperature range
3-48 Temperature
Heating power
1000W
Compressor power
200W
Power
220V/50Hz
Ambient temperature
0-35 Temperature
Net weight
58KG
Dimensions
545x554x1850mm

 

 

Yogurt production methods

1. raw milk : milk or fat. As long as any dairy protein content higher than 10% are suitable for the production of yogurt , protein content is higher the more suitable homemade yogurt ( pudding -like yogurt ) .
2. incubation temperature : 42 degrees Celsius most appropriate , if more than 45 degrees Celsius , then the lactic acid bacteria will all be dead.
3. kinds of bacteria : Commercially available yogurt .
4. Additives : milk boiled with 10 % -12 % of the sugar . Be careful not to add too much , otherwise it will inhibit the formation of lactic acid bacteria , making the fermentation time lengthened .

 

Making yogurt step
1. first milk boil sterilization.
2. add yogurt as a kind of bacteria .
3. Add 42 degrees -45 degrees Celsius thermos 2-3 hours.
4. After the above steps , the original has been generated lactic acid in milk , milk protein and become state , condensed into slippery , like a pudding -like is complete. Yogurt home refrigerator can save two weeks .
I said before that the basic approach , you can according to their own preferences, milk, choose their favorite brand of milk ; choose unsolicited drinking water , you can also select Advanced mountain spring water or ice water ; For more changes on the seasoning , you can choose the most delicious , freshest , and even organic fruits and vegetables . In addition , each person 's taste preferences are not the same as yogurt , to a little sour or very acid, with complete control over the manufacture of the length of time in your hands ; Some people like a little thin , some people prefer thick, can play for free . Precautions for production of yogurt yogurt DIY, not only healthy , but also spice of life , are free, give it a try .

 

Reminder:
* To select fresh inoculum ( yogurt ) , and to maintain health inoculum clean, free of impurities .
* Use utensils like pots, spoons , containers , etc., to water disinfection.
* The proportion of inoculum , about 3%, the high side inoculum , the fermentation time is relatively short .
* Make sure the fermentation temperature of 42-45 degrees Celsius .
* When the milk starts to condense , yet sour taste , you can follow their favorite sour , control the length of time .
* Milk fermentation process , as far as possible do not stir or shake , otherwise there will be a clear water and solids separation situation .
* Made of yogurt , if you find any turbidity , odor , separation and other phenomena , it is best discarded, re-production .

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