
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
| Product Model | HTK-YSJJ-01 |
|---|---|
| Working Capacity | 500 L/H to 20,000 L/H, customised |
| Material | SUS304 / SUS316L |
| Product Inlet Temperature | 5°C |
| Homogenising Temperature | 65°C |
| Pasteurising | 90 to 95°C for 300 seconds |
| Product Outlet Temperature | 43°C |
| Control | Semi automatic or full automatic |
| Minimum Order | One unit |
| Factory Output | 50 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 pasteuriser | The 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 treatment | Batch 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.
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Guides And Industries That Cover This
How To Choose A Milk Pasteuriser For A Small Or Mid Size Dairy
Batch, plate or tubular — the choice follows your throughput, your product mix and what happens downstream, not the price list.
Tubular UHT Steriliser Versus Plate Pasteuriser
Two heat exchangers that look interchangeable on a quotation and are not.
Dairy Processing Plants
From the milk receiving bay to the filled bottle, specified as one line.
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.
