Industrial Yogurt Fermentation Tank

Yes. Set yogurt ferments in the final cup; stirred ferments in the tank and is then pumped to the cup. The tank does both, because the difference is in the surrounding equipment, not the vessel. Tell us which style leads your range and the jacket program and instrumentation are configured for it.

Culture activity moves directly with temperature, so the jacketed, insulated tank holds plus or minus 0.5°C. Standard thermophilic yogurt runs at 43°C; mesophilic cultures for kefir and filmjolk prefer around 30°C. Tight control is why batch after batch finishes on the same clock instead of surprising the packing schedule.

On the YGT-201, yes. An inline pH probe reads the batch live, and when it reaches target, around pH 4.5 for yogurt, the jacket switches to cold water and stops the culture in its tracks. That removes the judgment call from the night shift. Simpler models trigger cooling on operator checks.

A full spray ball CIP system cleans in place, which matters more in a fermenter than anywhere else: culture residue in the vessel seeds the next batch and wrecks its acidity curve. CIP runs as a stored program, and the insulated jacket means cleaning temperatures are managed without thermal shocking the tank.

Tanks run 500 L for small yogurt brands, 3,000 L mid-scale, and 10,000 L industrial with PLC and pH monitoring. Fermentation occupies the vessel for 4 to 6 hours at 43°C, far longer than mixing ever does, so count the number of tanks against packing line speed, not just daily milk volume.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.