Energy Saving 2000-10000LPH continuous Ice Cream Machine ISO9001 / CE / SGS
Technical Parameter:
| Model | Capacity | Heat exchange area(m²) | Power (kw) | Steam consumption (kg/h) | Dimension (L×W×H)mm | Machine weight (kg) |
| BR16-SN-05 | 0.5 t/h | 5 | 5.2 | 80 | 1200×1200×1800 | 780 |
| BR16-SN-1 | 1 t/h | 8 | 5.2 | 120 | 1500×1500×2000 | 950 |
| BR16-SN-1.5 | 1.5 t/h | 11 | 6 | 160 | 2000×1600×2000 | 980 |
| BR16-SN-2 | 2 t/h | 14 | 6 | 190 | 2200×2000×2500 | 1020 |
| BR16-SN-3 | 3 t/h | 21 | 8 | 220 | 2400×2000×2500 | 1120 |
| BR26-SN-5 | 5 t/h | 30 | 11 | 350 | 2600×2000×2500 | 1260 |
| BR26-SN-10 | 10 t/h | 54 | 11 | 620 | 2800×2000×2500 | 1680
|
Brief information:
| Brand Name: | Shanghai Beyond |
| Model Number: | BY-YL |
| Capacity | 5-200TPD |
| Raw material | Fresh cow milk, buffalo milk, goat milk, camel milk or milk powder, or both mixed |
| End product | Set yoghurt, stirred yoghurt, Lassie, Yakult |
| Shelf life | 20-25days |
| Final product fat (%) | double toned milk (1.5%); Full cream(3% or 6%); Semi-skimmed |
| SNF | 8.5%(min) |
| Main material for machines | SUS304 or SUS316 |
| Package for end product | plastic bag |
| Certification: | ISO9001/CE/SGS |
| Place of Origin: | China |
| Manufacturer history | More than 10years |
BENEFIT
1.Opportunity to realize products with customized recipes.
2.Opportunity to produce more than one product with the same processing line.
3.Accurate dosing of mixing and additional fruit and aromas.
4.High quality of the final product keeping an elevated nutritional value.
5.Wide customization of the final product.
6.Maximum yield, minimum production waste.
7.Highest energy savings thanks to the most advanced technologies.
8.Complete line supervision system through monitoring of every process phase.
9.Recording, visualization and printing of all daily production data.
CONSTRUCTIONFEATURES
Workingcapacity from 5 tons/d up to 100 tons/d
Products - Stirredyogurt
- Stirred yogurt with fruit puree or flavor
- Yogurt with cereals, fibre
- Setyogurt
- Drinkingyogurt
- Frozenyogurt
- Concentrated yogurt
- Kefir
- Package in cup, gable top carton, bottle
Yogurt pasteurizer(4 sections)
Introduction
This machine is specially designed for yogurt production, the technical parameters are as following:
inlet at 5℃→65℃(homogenizer) →sterilize at 90~95℃(hold for 300S)→ outlet at 43℃.
This system adopts 90~95℃, holding for 5 minutes, which ensures to get a most suitable pasteurize efficiency. And also this system makes the most of the whey protein denaturation to form block shape and combine with water, so as to produce stable quality, good taste of yogurt.
This system use spiral pipes warm holding tank to keep warm for the holding tubes .
Structure of the holding tank: adopts sus304-2B stainless steel as material, the coil tubes are insulated by silicate in the tank.
