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Automatic High Speed Milk Pasteurization Machine (GY-500)
ModelCapacity(t/h)Steam(kg/h)Steam pressure(bar)Cooling water(t/h)Ice water(t/h)Power(kw)BR16-PUT-SN-1t140/7642000093BR16-PUT-SN-2t280/15244000064BR16-PUT-SN-3t3120/22846000094BR16-PUT-SN-4t4160/304480000126BR16-PUT-SN-5t5200/3804100000156Jim LiMob: 0086 15021883487GENYOND MACHINERY INDUSTRIAL GROUP
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Stainless Steel High Pressure High Shear Homogenizer
Basic Info. Model NO. LH-H Series
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Soft Ice Cream Making Machine 6378-C
Basic Info. Model NO. 6378-C
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3000 Liter Sanitary Stainless Steel Milk Cooling Tank Milk Storage Tank
4.Characteristics of3000 Liter Sanitary Stainless Steel Milk Cooling Tank Milk Storage Tank:Food industry: edible coloring matter, chocolate coating, filling food, syrup, flavoring, various additive, etc;Medicine industry: medical ointment, ointment, lotion, cream, various vitamin, etcChemical indus
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Overview Company ProfileOur ServiceTrade showsCertificatePackaging & ShippingFAQ1 ) Q: How can we visit your factory?A: If you come from abroad, air to shanghai airport, then we can pick you up at airport.2) Q: How do you ensure the quality of your products?A: Our Company is a
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Homogenizer and Pasteurizer for Milk
ApplicableFood and DrinkJuice ,Condiments,Peanut oil,Protein powder, etc.Dairy: MilkMilk, ice cream, yogurt, cheese, butter, etc.PharmaceuticalAntibiotics,Intralipid, Antacids, etc.ChemicalLubricants, disinfectants, paints, dyes, etc.OtherCell disruption, yeast, cosmetics. homogenizing silo Technica
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Soymilk Machine Soybean Milk Powder Equipment Soybean Milk Machine
Basic Info. Origin Haerbin
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10t/H Long Shelf Life Yogurt Production Line
Overview Company ProfileOur ServiceTrade showsCertificatePackaging & ShippingFAQ1 ) Q: How can we visit your factory?A: If you come from abroad, air to shanghai airport, then we can pick you up at airport.2) Q: How do you ensure the quality of your products?A: Our Company is a
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Cheese Making Equipment/Cheese Making Machine/Cheese Vat
Product ApplicationThe cheese milk is pretreated, after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk to coagulate to a solid gel known as coagulum. This is cut with special cutting tools into small cubes of
