Pasteurizer for Yogurt

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.

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Pasteurizer for Yogurt
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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