yogurt production line
Specifications
| Parameter | Value |
| Country of manufacture | China |
| Production capacity | 200 L/hour |
| Power consumption | Pasteurizer: 20 kW, Homogenizer: 4 kW, Total: approx. 28 kW |
| Required operators | 2–3 persons |
| Output product | Kefir |
| Control type | Semi-automatic |
| Packaging type | Plastic bottles |
| Required installation area | 20–25 m³ |
| Main raw material | Fresh cow milk |
| Material | SUS304 |
| Power | 2.6 kW |
| Cooling capacity | 5000 kcal/hour |
| Installation size | 1600 × 1100 × 1350 mm |
| Refrigerant | R22 |
| Thermal insulation efficiency | ≤1°C / 3 hours |
| Motor power | 0.37 kW |
| Power | 9 kW |
| Installation size | 1100 × 900 × 1600 mm |
| Stirring motor | 0.37 kW |
| Stirring speed | 36 rpm |
| Working pressure | 0.09 MPa |
| Filtration capacity | 1 ton/hour |
| Max operating temperature | ≤120°C |
| Filter mesh | 200 mesh |
| Working pressure | ≤0.2 MPa |
| Capacity | 200 L/hour |
| Power | 2.2 kW |
| Maximum pressure | 25 MPa |
| Dimensions | 755 × 520 × 935 mm |
| Sterilization temperature | 50–99°C |
| Flow rate | 1 ton/hour |
| Power | 0.37 kW |
| Inlet & outlet diameter | φ38 mm |
| Filling heads | 1 |
| Filling range | 100–1000 ml |
| Capacity | 15–20 pcs/min |
| Filling accuracy | ±0.5% |
| Power supply | Single phase, 380 V, 50 Hz |
| Power | 500 W |
| Required air pressure | 0.3–0.5 MPa |
| Air consumption | 200 L/min |
| Machine dimensions | 1320 × 670 × 970 mm |
| Speed | 20–200 pcs/min |
| Voltage | 220 V / 50 Hz, single phase |
| Power | 1.5 kW |
| Bottle diameter | Ø30–120 mm |
| Label height | 15–150 mm |
| Label length | 20–300 mm |
| Labeling accuracy | ±1% |
| Label roll inner diameter | 76 mm |
| Label roll outer diameter | 350 mm |
| Dimensions | 2000 × 950 × 1400 mm |
Description
Main Process Stages
Milk Reception and Pre-Cooling
The main raw material required for yogurt production—fresh or processed milk—is stored in special cooling tanks and brought to the required temperature.
Pasteurization (Thermal Sterilization)
The milk is heated in a pasteurizer at 85–90°C for 15–30 seconds, eliminating harmful microorganisms.
Cooling and Starter Addition
After pasteurization, the milk is rapidly cooled to 42–45°C, after which yogurt starter cultures are added.
Fermentation (Yogurt Formation)
The milk is kept in a fermentation tank for 4–6 hours, during which it transforms into yogurt.
Mixing and Cooling
The finished yogurt is gently mixed and cooled down to 4°C.
Filling and Packaging
The cooled yogurt is filled into 100 ml–1000 ml PET or glass bottles using a semi-automatic or automatic filling machine. The packaging line can be equipped with automatic capping, labeling, and date printing machines.
Advantages
-
Manufactured from hygienic and corrosion-resistant SUS304 stainless steel
-
Optimal temperature control to preserve yogurt quality
-
Easy operation with low energy consumption
-
Ideal solution for small-scale production
Included Equipment
Cooling Tank
Pre-heating Tank
Pipeline Filter
Homogenization Tank
Pasteurization & Fermentation Tank (200 L)
Milk Pump
Semi-Automatic Filling Machine
Automatic Labeling Machine
https://youtu.be/zPC-QxPLZ_8