Yoghurt Cooking and Packaging Line

Product overview

Small-scale food manufacturing line, last used to produce a dairy free yoghurt. It could also be used to manufacture a dairy yoghurt or sweetened condensed milk product.

The Vacuum cooking kettle is designed to pasteurise and evaporate soy milk through the steam in the jacket design and then maintain the product temperatures with configurable condensation timer. Meanwhile the vacuum pump is used to create the vacuum on both kettle and condensation vessels that allows product to be evaporated from the kettle and then condensate into the condensation vessel.

Built in Data logging system records the product temp and the status of the agitator into the usb disk. 

Built by Sepak in 2019 it was only used in 2020 for a short time before the business was closed due to Covid.

The plant consists of the following items.

1. CK100e Vacuum Cooking kettle - 100lt capapcity with scrape surface agitator, 9kw/240v Hotco element and touch screen controls.

2. Dual head piston filling machine - Filling range 100ml - 1000ml per head.

3. Single head filling machine - preferred filling range 10-100ml with jackted filling hopper and foot control.

4. Ink jet printer with conveyor

5. Mcmillan 3hp/240v Compressor with ABAC Cool L21 air dryer

6. All interconecting pipework, tools, fittings, electrical cables , pumps and hoses.

Manuals and setup instructions available.