The yogurt must be cooled immediately after the fermentation reaches the required acidity, and the production of the filling machine requires a certain preparation time. Therefore, the cooled yogurt is generally temporarily stored in the tank.
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Equipment characteristics
The tank to be filled is a super clean tank with thermal insulation, and the inner surface is mirror polished, which can make the yogurt easy to discharge, with less residue, and easy to clean at the same time;
The tank to be filled is equipped with top mixing, two-layer large paddle + bottom small paddle design;
If fresh cheese is to be canned, a scraper will be equipped on the top mixing basis to scrape off the remaining products on the tank wall when discharging;
The tank to be filled is equipped with a sterile breathing valve and a sterile air protection device, which can provide positive pressure protection for the products in the fermentation tank to prevent external pollution;
Using automatic valve control technology, discharging through valve array, and using double seat double seal anti mixing valve, cross pollution between pipelines can be avoided.
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