In the technology of making yoghurt, bacteria remain alive in the yoghurt and lay on its surface, resulting in the characteristic skin that traditional yoghurt has and they are none other than the beneficial bacteria belonging to the species Lactobacillus bulgaricus and Streptococus themophilus.
An innovation at traditional yoghurt production that replaces the old fashion manual procedure. Insol is the one and only company in the world that has develop that automative production line. Ensures the stability and quality of the production, minimizes the manpower and standardizes the production process.
- Tray de-stacker
- Step by step conveyor
- Cup filling station
- Milk filling machine 90οC
The filler consists of 12 filling heads, adjusted to flow measurement method with PLC, non-return valve and nozzle for cleaning station with CIP system. Accurate filling and dosing of product.
- Cooling tunnel with a smooth-moving conveyor
- High efficiency
- Energy efficient system design
- Uniform cooling of the products
- Optimal adaptation to operating conditions
- Smart designed hygiene and service concept
The station is made of stainless steel AISI 316. The culture starter is filled by 12 dosing heads. The filling mechanism includes adjustable dosages of 4gr - 20gr with 12 injection system valves and an AISI 316 stainless steel culture starter balance tank. Cleaning of the station by CIP system
The filling mechanism includes adjustable dosages of 4gr - 20gr with 12 injection system valves and an AISI 316 stainless steel culture starter balance tank. Cleaning of the station by CIP system
Final stacking of the trays and transfer to the incubation rooms.
Exit cooling room and packing