Milk cooking machine
For thousands of years, various dairy products have been an important part of human nutrition. For many years, these various products have been produced traditionally. Nowadays, in many countries even in developed ones, many manufacturers use advanced technologies to produce and improve the quality of traditional dairy production.
Iran is one of these countries. In our country, despitythe production of factory dairy products, o lot of people still love traditional dairy products.
Since the main field of Fara Sard Karan activity has been the manufacturing of Cooling and heating devices in raw milk field, the company R and D unit began research in this field in 2013, which led to the invention and manufacturing of milk cooking machine.
In the traditional method of producing yogurt, a copper or steel pot or cauldron was used. A bunner was used to heat the milk in the these containers. There were a lot of disadvantages due to the direct heat of the flame with the cauldron or pot. These disadvantages included excessive evaporation of milk, loss of its nutrition, high energy consumption, use of large space, increasing high heat of workshops and reducing hygiene in the production of the product.
It can be said thatby using the milk cooking machine of this company, from the time the milk is entered the tank untill it is conveyed into its containers in heat room, not only the the motioned disadvantages have been eliminated but also the production process is done automatically with out human physical contact. In 2014, this company succeeded in obtaining the Factory Standard Certificate from Iran Standard Organization and then started it manufacturing. Today, this machine is used in many small and large workshops throughout Iran. This device is manufactured in capacities of 300, 500, 700, 1000 liters
Advantages Milk cooking machine
complete implementation of hygienic principles in production yogurt
less milk evaporation
less space use
without direct heat contact
without using boilers
ease of production
preventing milk loss due to displacement
low energy consumption
low gas consumption
without too much heat in the environment
a system for conveying milk from the tank to yogurt containers in the heat room
Increasing the milk temperature to 95 degrees Celsius without direct heat
Cooling the milk up to 45 degrees Celsius using supply water
Usage Milk cooking machine
In traditional dairy and ice cream production workshops