Commercial Yogurt Fermenter with Automatic Refrigeration and Fresh Milk Integration

The fully automatic commercial yogurt maker features a stainless steel body with a highly clean internal space, making it easy to clean and sterilize, minimizing the risk of bacterial contamination. The yogurt produced by the small commercial vertical yogurt maker has a high degree of solidification, high viscosity, high acidity, smooth texture, and pleasant aroma. The yogurt surface is smooth without particles, and there is no water separation. It is simple to operate, saving time and effort. The commercial yogurt fermentation and refrigeration integrated cabinet has two main functions: fermentation??? and refrigeration.

Fermentation time, temperature, and refrigeration temperature are all adjustable. It automatically switches to refrigeration once fermentation is complete.

A yogurt maker is a machine used to produce yogurt. It provides a constant temperature environment for milk fermentation, typically between 35-45 degrees Celsius. In this environment, probiotics multiply rapidly, converting lactose in milk into lactic acid, thus fermenting milk into yogurt. According to the yogurt production process, the program of this yogurt maker is divided into four stages: standby, fermentation, condensation, and refrigeration. Standby mode means the machine is powered on but not running, preparing for the upcoming fermentation. For example, ultraviolet sterilization can be performed at this time, followed by stacking yogurt cups. Fermentation involves heating and maintaining a constant temperature to quickly raise the temperature of all milk cups in the chamber to between 39 and 45 degrees Celsius, maintaining this temperature for 3-10 hours to complete the fermentation process. Condensation involves cooling the fermented high-temperature yogurt to below 18 degrees Celsius, giving the solid yogurt sufficient hardness and a refreshing taste. Refrigeration involves further cooling the condensed yogurt for storage. Once the fermentation program starts, all subsequent processes are automatic: when the fermentation countdown reaches zero, it automatically switches to the condensation program (stage). The price of commercial yogurt makers is even lower! Fully automatic yogurt makers use fresh milk as the raw material, which is pasteurized before adding beneficial bacteria. After fermentation, the yogurt is cooled and packaged. The main function is to display the water level height and water cleanliness.

Commercial Yogurt Fermenter with Automatic Refrigeration and Fresh Milk Integration