酸奶专用杀菌系统（四段式）Yogurt pasteurizer（4 sections）
专为酸奶出产而设计的热处置设备，选取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℃.
本系统选取90~95℃维持5分钟的热处置，可获得最佳组合成效，使大部门乳清蛋白变性并与水结合，从而出产出质地不变、口感良好的酸奶，是乳品厂酸奶出产的最佳选择。
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型维持罐维持5分钟的热处置。持温罐选取优质304不锈钢盘管作保温管，表包为304不锈钢2B板，造型美观；中央选取硅酸盐整体充填，拥有很好的保温机能。
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.
