Description
Yoghurt Machine with Milk Pasteurization 150 Liter
Cheese and Yoghurt production machine is equipped with a Milk pasteurization unit, you have the possibility of reducing the bacteria load of the milk substantially. Pasteurization kills up to 98% of the bacteria present. This is the basis for healthy and clean milk.
The product has a using life is 10 (ten) years because of EU regulations
Technical Specifications of Yogurt and Cheese Machines
- Max. Power of the machine: 7,5 kW
- Average electric consumption: 2,76 kW/h
- Power of the heaters: 3000 W x 2 pieces
- Tank capacity: 150 Liters
- Material of heat transfer: Heat transfer oil
- Max. dimensions (W x L x H): 81 x 100 x 102 cm
Before Use
For electric equipment contact your service partner or qualified local electrical engineer. Do not attempt to make any changes to the electrical connections on your own if you are not qualified to do so.
The machine must be earthed through its connection to power supply. This means that the machine must be connected to the mains with a power socket with protective contact in compliance with all applicable rules. Other configurations may lead to damage to the electric consumers. Damage to the socket or the power supply installation may result in consequential damage sustained by your machine.
The plug on the machine is for testing purposes. The existing plug must be replaced with a 32-amp plug according to the socket in your facility.
The empty machine should never run (without milk or water)!
Operating the Cheese and Yoghurt Production Machine
- First of all, plug the machine into the main power and then switch the machine on at the main switch. The heating function can be used only when the machine is connected to the main power.
- Fill the desired quantity of milk into the machine tank (at least 40 liters). Plug the machine with a ground socket.
- Turn ON the heater switch (the red light indicates when it is ON).
- First press the SET button, then with UP and DOWN buttons ( ) program the desired temperature to be used. If you keep pressing UP or DOWN buttons, the level changes faster.
- When the temperature is set, press OK (✓).
- The heaters are automatically deactivated when the set temperature is reached.
- In normal conditions, the passive heat can cause the oil to come up over 4°C.
- The current heat is monitored manually to determine if the set temperature has been reached.
- There is a cold-water inlet (small diameter) and a water outlet (large diameter) on the side of the machine for cooling operation. Connect the hose to the cold-water inlet pipe and cool it by giving cold water.
- The pressure of the water source should not exceed 3 bar pressure. Otherwise, parts of the machine may be damaged due to more water loading than water discharge.
- Pasteurization slightly lowers the pH of the milk. Repeated milk pasteurization may result in substantial quality loss. For instance, the milk proteins may precipitate and thereby cause considerable deterioration of milk ingredients.
- The milk may also sustain mechanical-technical damage. If any damage is the result of precipitation from the milk, this will avoid any and all warranty.
Washing
- For cleaning, drain from the tap located on the bottom of the machine. Rinse with water thoroughly.
- You can heat the washing water with the machine or you can take hot water from a hot clean water supply. If you heat the water with the machine, make sure to fill at least 40lt of water to start the cleaning process. After the heating, turn OFF the main switch and heater switch. It is recommended to use hot water.
- Put the detergent in the hot water. Clean the all-inner surface of the machine tank with a brush and hot water, detergent solution pre-put into.
- Drain the water with detergent from the tap located on the bottom of the machine. Rinse with water thoroughly while drain tap is turned on.
- Make sure, there is no remaining detergent residue in the tank.
Yogurt production machines are available in Kenya. Good for professional use. Best milk pasteurizing unit and cheese maker.
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