This module orchestrates the complete production cycle.
It begins with a Plate HTST Skid that pasteurizes the milk base and delivers it at the precise inoculation temperature.
The product then flows into the Maturation Tanks, where the acidification curve is controlled and static cooling is applied.
Finally, the Mixing Skid extracts yogurt and fruit using eccentric screw pumps, combining them in a static mixer and texturizer before filling.
By integrating the three phases, transfer losses are minimized and overall energy consumption is optimized.
Ensure the standardization of your yogurt through a system that thermodynamically connects pasteurization, fermentation, and texturization, eliminating manual handling and guaranteeing a viscous, glossy final product.
•Continuous-Batch Process Integration: Coordinates the flow between continuous pasteurization and batch maturation, optimizing equipment occupancy times.
•Unified Thermal Management: The cooling system of the maturation tanks is designed to reduce temperature without thermal shock, preserving the structure of the formed curd.
•Positive Displacement Pumping: The exclusive use of progressive cavity pumps in the final stage prevents viscosity destruction (syneresis) generated during maturation.
•Full Traceability: Centralized instrumentation enables monitoring of critical variables (pasteurization temperature, maturation pH, dosing ratio) from a single control point.
