酸奶專(zhuān)用殺菌系統(tǒng)（四段式）Yogurt pasteurizer（4 sections）
專(zhuān)為酸奶生產(chǎn)而設(shè)計(jì)的熱處理設(shè)備，采用5℃→65℃（均質(zhì)）→90~95℃（300S）→43℃的殺菌工藝
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℃.
本系統(tǒng)采用90~95℃保持5分鐘的熱處理，可獲得最佳組合效果，使大部分乳清蛋白變性并與水結(jié)合，從而生產(chǎn)出質(zhì)地穩(wěn)定、口感優(yōu)良的酸奶，是乳品廠酸奶生產(chǎn)的最佳選擇。
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.
本系統(tǒng)利用PGB型保持罐保持5分鐘的熱處理。持溫罐采用優(yōu)質(zhì)304不銹鋼盤(pán)管作保溫管，外包為304不銹鋼2B板，造型美觀；中間采用硅酸鹽整體充填，具有很好的保溫性能。
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.
