Plate Pasteurizers
Yogurt Pasteurizer
A yogurt pasteuriser handling 500 L/H to 20,000 L/H in SUS304 or SUS316L, used in milk plants making yogurt.
Product Overview
A yogurt pasteuriser handling 500 L/H to 20,000 L/H in SUS304 or SUS316L, used in milk plants making yogurt. The process runs product in at 5 degrees C, homogenising at 65 degrees C, pasteurising at 90 to 95 degrees C for 300 seconds, then out at 43 degrees C, which is the inoculation temperature. Semi-auto and full-auto control are available, and the unit is supplied with a plate heat exchanger, product pump, hot water pump, hot water tank, product balance tank, Schneider electrical cabinet with SIEMENS PLC touch screen, and stainless steel pipe and fittings.
Key benefits
Why Buyers Choose This Specification
Outlet at 43 Degrees for Direct Inoculation
Yogurt culture goes in at 43 degrees C. A pasteuriser that delivers product at that temperature saves a separate cooling and holding step.
90 to 95 Degrees for 300 Seconds
Yogurt needs a far more severe heat treatment than milk, to denature whey proteins and build texture. That longer hold is designed into this machine.
High Heat Recovery
A five-minute hold at 95 degrees is expensive in steam. Regenerative heat recovery in the plate pack is what makes it affordable per litre.
Complete Skid With Pipework
Plate pack, pumps, hot water set, balance tank, control cabinet and stainless pipe and fittings all supplied together.
Application scenarios
Where It Is Used
- Pasteurising milk for set yogurt production
- Stirred yogurt production lines
- Drinking yogurt manufacture
- Small dairy yogurt lines at 500 L/H
- Production yogurt plants at up to 20,000 L/H
- Preparing milk base for cup filling
Who it is for
The Buyers This Product Suits
Yogurt Producers
The thermal profile is specific to yogurt, and that is what separates this machine from a milk pasteuriser.
Dairies Adding a Yogurt Line
The pasteuriser delivers base at inoculation temperature, which is the first machine a yogurt line needs.
Plants Running Both Milk and Yogurt
Two separate machines with two thermal profiles is the correct answer, and both are available here.
Problems it solves
What It Fixes
Weak Yogurt Texture
A 90 to 95 degree hold for 300 seconds is what denatures whey protein and builds body. A milk pasteuriser profile does not.
Extra Cooling Step Before Inoculation
Product leaves at 43 degrees C, ready for culture addition.
Steam Cost on a Long Hold
High heat recovery through the plate pack reduces the energy the extended hold would otherwise cost.
Specifications
Published Figures For This Product
Every value below comes from our own product specification. Where a figure is not published we leave it out rather than estimating it.
| Product Model | HTK-YSJJ-01 |
|---|---|
| Working Capacity | 500 L/H to 20,000 L/H, customised |
| Material | SUS304 / SUS316L |
| Product Inlet | 5 degrees C |
| Homogenising Temperature | 65 degrees C |
| Pasteurisation | 90-95 degrees C for 300 seconds |
| Product Outlet | 43 degrees C |
| Control | Semi-auto, full-auto available |
| Components | PHE, product pump, hot water pump, hot water tank, product balance tank, stainless steel pipe and fittings |
| Electrical | Schneider components with SIEMENS PLC touch screen |
| Minimum Order | One unit |
| Production Capacity | 50 units per month |
| Grade | SUS304 / SUS316L |
Packing and documents
How It Ships And What Comes With It
Packing And Loading
Shipping volume for this item depends on the configuration and capacity you select, so no fixed container figure is published. Confirm the specification and the destination and a loading plan is issued with the quotation, rather than a figure we cannot support.
Documentation On File
- Dairy and Liquid Processing · Plate Pasteurizers Specification Sheet8.0 KB
- Catalogue · Full Product Catalogue154.0 KB
Sourcing And Inspection
This product is supplied through TrueGlow Imaging, working with manufacturing partners whose facilities are visited and verified rather than taken on trust. In-process quality control and delivery supervision are available so goods are inspected before the container is sealed. Certifications quoted on this page are those stated on the product specification and belong to that product range rather than to our trading entity, so ask for the certificate covering your specific item.
Handling guide
Getting It Right First Time
Step 1
Confirm the hold time and temperature against your yogurt recipe before ordering.
Step 2
Size the unit to your line flow rather than daily volume.
Step 3
Check the outlet temperature at 43 degrees C matches your culture requirement.
Step 4
Plan the inoculation and fermentation tanks downstream at the same time.
Step 5
Validate the thermal profile at commissioning and record it.
Comparison
How It Compares In Our Range
Yogurt pasteurisation against standard milk pasteurisation.
| Yogurt Pasteurizer | 90-95 degrees C for 300 seconds, outlet 43 degrees C for direct inoculation. Builds yogurt texture. |
|---|---|
| Plate Pasteurizer | 85 degrees C for 15 seconds, outlet 5 degrees C. Standard HTST treatment for milk and other liquids. |
FAQ
Yogurt Pasteurizer Questions
What capacity is available?
500 L/H to 20,000 L/H, customised.
What is the process flow?
Product inlet at 5 degrees C, homogenise at 65 degrees C, pasteurise at 90 to 95 degrees C for 300 seconds, product outlet at 43 degrees C.
Why does it run hotter and longer than a milk pasteuriser?
Yogurt requires a more severe heat treatment to develop its texture, which is why the hold is 300 seconds at 90 to 95 degrees C.
What is included in the supply?
PHE, product pump, hot water pump, hot water tank, product balance tank, electrical control cabinet with Schneider components and SIEMENS PLC touch screen, and stainless steel pipe and fittings.
What control options are available?
Semi-auto and full-auto.
What is the minimum order?
One unit, with a production capacity of 50 units per month.
Related products
Other Products Buyers Look At
Industries
Sectors That Use This Product
Dairy Processing
From the milking parlour to the sealed pack, with the cleaning system that keeps it legal.
Fruit and Juice Processing
Sizing a seasonal line so the harvest becomes product rather than waste.
Brewing and Beverage
Fermentation, bright tank, pasteurisation and filling for beer water and soft drinks.
Further reading
Guides That Cover This Product
Pasteurisation Versus UHT for Liquid Dairy
Three thermal profiles, three different machines and three different distribution models. Which one your plant needs is decided by shelf life and cold chain, not by capacity.
Quote Yogurt Pasteurizer
Send the capacity or size you need, the quantity and the destination, and we will confirm the configuration, the lead time and a loading plan.