酸奶专用杀菌系统（四段式）Yogurt pasteurizer（4 sections）

专为酸奶生产而设计的热处理设备，采用5℃→65℃（均质）→90~95℃（300S）→43℃的杀菌工艺

This machine is specially designed for yogurt production，the technical parameters are as following:inlet at5℃→65℃（homogenizer）→sterilize at 90-95℃（hold for 300S）→outlet at 43℃.

本系统采用90~95℃保持5分钟的热处理，可获得最佳组合效果，使大部分乳清蛋白变性并与水结合，从而生产出质地稳定、口感优良的酸奶，是乳品厂酸奶生产的最佳选择。

This system adopts 90-95°C，holding for 5 minutes procedure，which ensures to get a most suitable pasteurize efficiency.The yoghurt pasteurizer can make most of the whey protein denaturation and be combined with water to produce stable texture，good taste of yoghurt.It is the best choice of the yoghurt processing in milk plant.

本系统利用PGB型保持罐保持5分钟的热处理。持温罐采用优质304不锈钢盘管作保温管，外包为304不锈钢2B板，造型美观；中间采用硅酸盐整体充填，具有很好的保温性能。

This system uses PGB type warm holding tank to keep warm for the holding tubes.Structure of the holdingtank:adopts SUS304-2B stainless steel as material，the coil tubes are insulated by silicate in the tank.