Shanghai ZhuFu Industrial Co., Ltd. · Baoshan District, Shanghai [email protected] WhatsApp +86 159 2156 9649

Plate Pasteurisers

Yoghurt Pasteuriser

Model HTK-YSJJ-01 yoghurt pasteuriser with a working capacity of 500 to 20,000 litres per hour, built in SUS304 or SUS316L. The published process flow runs from product inlet at 5°C, through homogenising at 65°C, to pasteurisation at 90 to 95°C held for 300 seconds and a product outlet at 43°C, which is the temperature yoghurt culture is added at.

  • SUS304 stainless steel
  • SUS316L stainless steel

Product Overview

Model HTK-YSJJ-01 yoghurt pasteuriser with a working capacity of 500 to 20,000 litres per hour, built in SUS304 or SUS316L. The published process flow runs from product inlet at 5°C, through homogenising at 65°C, to pasteurisation at 90 to 95°C held for 300 seconds and a product outlet at 43°C, which is the temperature yoghurt culture is added at. It is supplied as a skid with plate heat exchanger, product and hot water pumps, hot water tank, balance tank and control cabinet.

Key Benefits

  • Process profile built for yoghurt: 90 to 95°C held for 300 seconds, out at 43°C
  • Outlet temperature matched to inoculation, so no separate cooling step is needed
  • High heat recovery keeps energy consumption down
  • Capacity from 500 to 20,000 litres per hour
  • Semi automatic or full automatic control

Problems It Solves

  • Yoghurt mix that has to be cooled separately before inoculation
  • Hold times that are too short to give the protein denaturation yoghurt needs
  • Energy cost from heating without recovery
  • Heat treatment that cannot be documented for quality records

Where It Is Used

Applications And Buyers

Application Scenarios

  • Heat treating yoghurt mix before inoculation
  • Producing set and stirred yoghurt on a dairy line
  • Adding a yoghurt line alongside fresh milk production
  • Replacing batch heat treatment of yoghurt mix

Who It Is For

  • Dairy plants producing yoghurt
  • Producers adding fermented products to their range
  • Contract manufacturers of dairy desserts
  • Plants moving from batch to continuous heat treatment

Technical Features And Specifications

Technical Features

  • Working capacity 500 L/H to 20,000 L/H
  • SUS304 or SUS316L construction
  • Process flow 5°C inlet, 65°C homogenising, 90 to 95°C for 300 seconds, 43°C outlet
  • Semi automatic and full automatic control
  • Plate heat exchanger, product pump, hot water pump, hot water tank, balance tank, control cabinet with PLC touch screen, stainless pipe and fittings
Specifications
Product ModelHTK-YSJJ-01
Working Capacity500 L/H to 20,000 L/H, customised
MaterialSUS304 / SUS316L
Product Inlet Temperature5°C
Homogenising Temperature65°C
Pasteurising90 to 95°C for 300 seconds
Product Outlet Temperature43°C
ControlSemi automatic or full automatic
Minimum OrderOne unit
Factory Output50 units per month

How It Is Made And Checked

Materials Process And Quality Control

Materials

  • SUS304 stainless steel
  • SUS316L stainless steel

Manufacturing Process

  • Stainless steel fabrication
  • Skid assembly
  • Control programming
  • Testing

Quality Control

  • Specification agreed in writing before production starts
  • First article or sample approved against the agreed specification
  • Goods inspected and photographed at the factory before loading
  • Inspection report sent to you before the container sails

Customisation Options

What Can Be Varied

  • Capacity from 500 to 20,000 litres per hour
  • Temperature profile and hold time for your yoghurt recipe
  • Semi automatic or full automatic control
  • Heat recovery arrangement
  • Integration with fermentation tanks downstream

Compared With The Alternatives

Plate pasteuriserThe standard plate pasteuriser runs 85°C for 15 seconds and leaves product at 5°C; the yoghurt version holds 90 to 95°C for 300 seconds and leaves it at 43°C ready for culture.
Batch heat treatmentBatch treatment works at small scale but is slow, uses more energy and is harder to document consistently.

Use Guide

  • Confirm the hold time your recipe needs, since it drives yoghurt texture
  • Check the 43°C outlet against your culture's inoculation temperature
  • Feed the fermentation tanks directly to avoid a separate cooling step
  • Include the plate pack in the CIP circuit design

Questions

Questions Buyers Ask About This Product

What is the process profile?

Inlet at 5°C, homogenising at 65°C, pasteurising at 90 to 95°C for 300 seconds and outlet at 43°C.

Why does it leave product at 43°C?

That is the inoculation temperature for yoghurt culture, so the mix can go straight to the fermentation tank.

What capacity is available?

500 to 20,000 litres per hour, customised to your line.

What is supplied with the unit?

Plate heat exchanger, product pump, hot water pump, hot water tank, product balance tank, control cabinet with PLC and touch screen, and stainless steel pipe and fittings.

Is full automatic control available?

Yes, semi automatic and full automatic are both offered.

Get A Price For Yoghurt Pasteuriser

Send the duty figures, the material if it is fixed, and the quantity. We will confirm the specification and quote against it.