yoghurt ferment cabinet

1. Turn-button with intelligent control 2. Capacity:37.5L; 3.Power: 220V/50HZ

Description:

Commercial Yogurt Ferment Machinery

Model: RC-104

Capacity: 37.5L (150 cups, 250ml/cup)

Voltage: 110-120V, 220-230V.

Frequency: 50Hz

Power: Heating 350W, Refrigeration 210W

Net Weight: 75kgs

Item Size: 1.8m×0.595×0.59m

Wooden Package size: 1.95m×0.75m×0.74m

Feature:

One-key intelligent control

Full-automatic sterilization and full-intelligent safety lock

Foaming heat preservation automatic air exhaust and cooling

Automatic switchover from fermentation to refrigeration

No need to guard during the process

Field fabrication, Safety and healthy

Technical details:

With UV sterilization lamp tube for sterilization 30 minutes

Accurate fermenting temperature at 42 degree centigrade

Fermenting time is 4,6,8 hours for your option, and also be adjustable by your different flavors.

The ventilator rapidly cool the hot air and the machine automatically switch to refrigeration status at 5 degree.

Yogurt made is jelly like rich in lactobacillus 240 times higher than world standard.

Purpose:

The machine is used: Dinning chains, star level restaurant, shopping mall, super market, convention center, mess of institution and enterprises, academy dinning hall, and kindergarten canteen.

Yogurt difference

The essential differences between solidification and industrial stirring style liquid state yogurt

Item   Method	Solidification style yogurt	Industrial stirring style liquid state yogurt
freshness	3-8 hours after production is suggested as the ideal time to eat, when the lactobacillus is most active and high in quantity	the best time for eating is running during transportation, the lactobacillus activity and contents decreased much
Numbers of lactobacillus	≥2.4×109/ml	National standard ≥1×106/ml
Process	Solidification style yogurt contains large quantity of Lactobacillus acidophilus and the colon bacillus selection of source milk and the process in your charge	Industrial stirring , the contents of Lactobacillus acidophilus and the colon bacillus the selection of raw material,production time and transportation time is unclear, and also the sterilization before packing will killed large quantities of lactobacillus
Finished yogurt state	High thickness, appears nubby like jelly and bean curd, crystal clear	Liquid state
taste	DIY taste	Only one kind taste
Hygiene and safety	You can see the choice of raw material, processing, drinking time and edible method	Not available
nutrition	Made of 100% fresh milk one cup yogurt double nutrition	It contains additive, preservative, stabilizer, thickener and artificial flavoring and sorbic acid

yoghurt ferment cabinet