YOGURT, CREAM AND MASCARPONE

//YOGURT, CREAM AND MASCARPONE

FERMENTER

Fermenter for yoghurt. Capacity: from 100 till 2.500 lt. Main tasks: agitation, heating, pasteurization, cooling and draining. Vertical tank mounted on feet. Heating by steam. Cooling with mains water or chiller. Handling through scraping-blade agitator, internal and bottom plating. Electrical panel with PLC touch screen for temperature setting with the possibility of inserting various recipes.

YOGURT CUP FILLING MACHINE

Automatic machine for filling and sealing of plastic pots for yogurt. Capacity: from 1.000 to 3.000 pcs/hour. Dosage: 125- 500 gr. Consisting of: pots depot with destacker, pot presence and product dosage detectors, pneumatic dosing pump, system that put lids, pot date marker and ejector. All the functions are managed by a PLC.

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