10000L milk tanks

A yogurt tank is a specialized, temperature-controlled vessel designed for the pasteurization of milk and subsequent fermentation of yogurt, ensuring consistent texture and flavor in commercial production.

1. Material & Structural Design

Crafted from food-grade 304/316L stainless steel with seamless inner walls to prevent bacterial buildup and simplify cleaning; most models are vertical cylindrical tanks with a conical bottom for full drainage of finished yogurt. Insulated jackets are standard to maintain stable temperatures during both pasteurization and fermentation stages, reducing energy consumption.

2. Dual-Function Temperature Control

◦ Pasteurization phase: Equipped with heating coils or jackets to raise milk temperature to 85–95°C and hold it for 30–60 minutes, eliminating harmful bacteria and denaturing milk proteins for a thicker yogurt texture.

◦ Fermentation phase: Integrated cooling/heating systems to lower and maintain the temperature at 40–45°C (optimal for Lactobacillus bulgaricus and Streptococcus thermophilus activity) for 4–8 hours; post-fermentation, it can rapidly cool the yogurt to 4–6°C to stop bacterial growth and preserve freshness.

3. Agitation & Hygiene Systems

Features low-speed paddle stirrers to evenly mix milk and yogurt starter culture without causing shear damage to the curd; closed-top designs with airtight seals prevent contamination. Commercial-grade tanks come with built-in CIP (Clean-in-Place) spray balls for automated sanitization, meeting strict dairy industry hygiene standards.

4. Scalability & Versatility

Available in capacities ranging from small-batch (100L) for artisanal dairies to industrial-scale (10,000L+) for mass production; compatible with making set yogurt, stirred yogurt, and flavored yogurt variants by adding fruit purees or sweeteners post-fermentation.

Dimension of wine fermentation tanks

Detailed specification list