Product Introduction of Small Milk Pasteurization Milk Processing Equipment:

Small scale milk pasteurization production lineMainly targeting dairy products such as milk, goat milk (with added deodorization technology), donkey milk, yak milk, camel milk, and mare's milk, as well as alcoholic beverages and fruit products

Pasteurization of liquid beverages. Its working principle is to heat treat the material through low-temperature sterilization technology to achieve the goal of killing pathogenic bacteria in the material, and the finished product is

Comply with national health and safety standards.

Characteristics and advantages of small-scale milk pasteurization production line:

1. The equipment mainly consists of a milk inlet tank, raw milk storage tank, homogenizer, sterilizer, finished milk storage tank, fermentation tank, yogurt fermentation box, cup-shaped filling machineCIPCleaning machine and other structures

Cheng;

2. This small-scale pasteurized milk processing equipment can process pasteurized milk and yogurt, and the two processes can be independently controlled, improving product production efficiency;

3. Some devices can achieve multiple functions, truly realizing one machine for multiple uses, reducing enterprise investment costs, and truly considering from the customer's perspective;

4. The equipment is equipped with a fully automatic cup filling machine, with precise quantification and stable performance,0Error, can be used for filling and sealing cups of pasteurized milk and yogurt.

Technical parameters of small-scale milk pasteurization production line:

model:500LType (accepts customization)

Production:500L/H

texture of material:SUS316/304stainless steel

Sterilization temperature:65~95Degree (adjustable)

Cooling method: ice water unit

Cooling temperature:0~4Degree (adjustable)

Total power:87KW(varies by model)

area covered:9.5m*6.4m*4m

Suitable locations for small-scale milk pasteurization production lines:

The equipment is suitable for dairy production sites such as small and medium-sized dairy enterprises, central kitchens, and school canteens.