Pasteurizer for Yogurt
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This pasteurizer system is built to operate at heating temperature 90~95℃. Keeping at that temperature for around 5 minutes results in the best combination of denatured whey protein and water. This process preserves yogurt flavor and consistent texture, making it a good choice for dairy factory.
The pasteurizer system uses PGB type holding tank to keep temperature for 5 minutes. The holding tank is made of SUS304-2B stainless steel, and features coil tubes with silicate insulation inside.
Technological parameters (FYI)
This pasteurizer is specially designed for yogurt production. The technical parameters are as following: inlet at 5℃→ 65℃ (homogenizer) → pasteurize at 90~95℃ (maintain 300S) → outlet at 43℃.
Technical parameters
| Model | Process capacity | Heat exchanging area（m2） | Power（kw） | Steam consumption（kg/h） | External dimension | Total weight of machine（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 | 1.5t/h | 11 | 6 | 130 | 2000*1600*2000 | 980 |
| BR26-SN-2 | 2 t/h | 14 | 6 | 160 | 2200*2000*2500 | 1020 |
| BR26-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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