Detailed Product Description
1. Turn-button with intelligent control
2. Capacity:35L;
3.Power: 220V/50HZ
Description:
Commercial Yogurt Ferment Machinery
Model: RC-104
Capacity: 35L (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 |
