• Commercial Portable Yogurt Maker / Yogurt Machine System 1
  • Commercial Portable Yogurt Maker / Yogurt Machine System 2
  • Commercial Portable Yogurt Maker / Yogurt Machine System 3
Commercial Portable Yogurt Maker / Yogurt Machine

Commercial Portable Yogurt Maker / Yogurt Machine

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Loading Port:
Guangzhou
Payment Terms:
TT OR LC
Min Order Qty:
500 pc
Supply Capability:
100000 pc/month

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1. Description of Commercial Portable Yogurt Maker / Yogurt Machine


Yogurt maker is a kind of machine to make yogurt. It ensures milk fermented with a constant temperature device, temperature between 35 and 45 degrees, in this environment, probiotics multiplied, lactose into lactic acid in milk, milk into yoghurt.

Yogurt Maker can be divided into three categories:

First, a fully automated, directly heated by electricity, no control circuit, adopt appropriate power heating component to control the temperature.

Second, electronic control type, join a variety of control circuit in the machine, such as temperature and time control, to control the heating circuit on and off. The main difference between the above two type is whether have a control circuit.

Third, is cooling yogurt machine, using semiconductor refrigeration, automatic storage at low temperature.


2. Features of Commercial Portable Yogurt Maker / Yogurt Machine


1)OEM IS AVAILABLE.
2).Capacity:1.0-1.5L,for 2-8 people.
3). Elegant design and fineness of appearance
4).Unique structure for equal heat transmission, maintaining the activation of lactobacillus
5).Transparent top cover and container lid, making the state observable
6).PTC adopted for constant temperature and safe operation, and low power of 15W for cost saving
7).Container design of freshness box-like, preventing the yogurt from pollution before drinking



3. Specification of PCommercial Portable Yogurt Maker / Yogurt Machine


Item size196*196*135mm etc
Capacity1.0-1.5L
ColorOrange/Green/Pink/Purple, color is optional.
Container Stainless steel  bowl, PP
Normal packing standard

12PCS/CTN 
3744PCS/20'  
8496PCS/40'
9120PCS/40'HQ
Voltage220-240V 50/60Hz
SupportOEM



4. Image of Commercial Portable Yogurt Maker / Yogurt Machine


Commercial Portable Yogurt Maker / Yogurt Machine

Commercial Portable Yogurt Maker / Yogurt Machine

  


5. FAQ


1) Could I got a sample to test before I place my order?

   Sure, we can provide the sample for your test.


2) Do I need to pay for the sample?

  Yes,we'll charge you for the samples,the amount is depend on the items you want,and will

refound you after the first order.


3) How long will I got the sample?

  It need less than 4-7 days.



4) How long will you deliver the goods after I ordered.

  25-35 days after order and packaging file confirmed .


5) Can you OEM for me?

   Sure,OEM order is acceptable.




Q:Why natto machine can do yoghurt, yoghurt machine can not do natto?
Usually, the fermentation temperature of yogurt machine is 43----45 degrees C, and natto machine is about 40 C. Natto function yogurt, indicating natto machine temperature is not more than 43 degrees C, yogurt fermentation agent can ferment yogurt, compared to yogurt machine yogurt time is a little longer. Yogurt machine can not do natto, because yogurt machine temperature is higher than 40 degrees C, not suitable for natto fermentation.
Q:Excuse me, how to make yogurt yogurt machine? (bacteria powder) the proportion of milk and yeast powder, and time, I do not know, please expert advice
Constant temperature, electrify 8 hours or so. Summer time can be less, winter time can be about 12 hours. Longer time can also, in theory, the longer the time, relatively slightly acid, the actual deviation is not large. I've been making yogurt for more than 25 hours, because I forgot about it...... Oh...... Oh...... The acidity and consistency of the lactic acid bacteria such as Bulgaria, Bifidobacterium, acidophilus, cheese and so on are different
Q:Yogurt machine yogurt stepsDo you have any new ways of making it? Teach me, 3Q.
Step by step with me to make yogurtRaw material preparation:1, yogurt is equivalent to wine taste yourself see must not use "thickener"2, sugar (rock sugar, honey, no sugar can be)3, fresh milk (no resistance is better)4, a clean container (no oil, no water, sealed, transparent, beautiful people for election)
Q:Yogurt machine has been inserted for five hours of electricity, why not hot, is not bad?
If B-12 hours or not, that is, the temperature sensor is broken, the need to replace the temperature sensor, it is best to go to the special repair point to replace.Note that the new machine is usually the first case, waiting for hours to know what's wrong with it.
Q:How to make fermented glutinous rice with yogurt machine
With wet gauze pad steaming on the grid, soaked rice shop fortunately on the steaming tray, open the steam for 30 minutes (be careful not to dry the water Oh), prior to prepare a pot of cold boiling water, steaming up immediately pour cold water Steamed Rice cleaning, the purpose of doing so is the first to Steamed Rice a scattered, not let Steamed Rice too sticky rice wine, make clear, second way of rapid cooling, when the temperature drops to use can not touch the hot on the starter, a bit, with a spoon stirring, which can be sung to the keg in the yogurt machine, compaction. Dig a small hole in the middle, a lid is placed in a padded yogurt machine towel, then you will find a keg of yogurt machine, never mind, in order to take a towel over the insulation above, the power supply is switched on, the initial production process is finished, 36 hours after the open cover A wine aroma, oh, then pour a little cold boiling water into it, I was soon added to the full, then chill in the refrigerator for 2 hours, don't worry about water adds the taste will be short, two hours later to see it, the water absorbed by the part, taste is mellow, if not cold boiling water can not eat the water feeling.
Q:Using Mosley Ann's yogurt, 100:500 ml of Erie pure milk, placed in the yogurt machine for 10 hours, in the morning up to find the milk only a layer of thick, the following are like water. Because the first time to do yogurt, opened the lid in the middle, there has been steam drip into, I do not know if this has nothing to do with it. What else is wrong, I hope you can tell me, I hope I can succeed!
Pure milk can not be put too much, otherwise it will be too thin. I two boxes of 500ml of pure milk, put a cup of pure yogurt, yogurt is very good, just like old yogurt
Q:There is no yogurt machine at home, how do you make yogurt?
Ingredients: pure milk yogurt 500ml 125ml tools: electric cooker with cover, porcelain, spoon, microwave oven (can also use other methods of heating milk, but in the microwave oven and the heating temperature is not only fast, good master) practices: 1 cups (with lid), spoon water in the rice cooker to boil 10 minutes of disinfection. 2 cups milk (7 points out into full, if it is milk, sterilized itself well, can not boil disinfection), the milk into the microwave heating, to touch the wall of the cup is not hot for the degree
Q:Yogurt machine fermented yogurt for ten hours, has not become yogurt
Looks very good and very uniform, calculated, 20 hours a day, how can it be heard for a long time can not drink, but no way, more than a dozen hours have not become yogurt, when the first two do seem to be more than and 10 hours on it,
Q:How to use yogurt machine brewing brewing machine how to use yogurt
Need to pay attention to: 1, before making, should use boiling water hot yogurt machine sterilization. 2, can put some more, in order to reduce the fermentation time. In 3, Steamed Rice must add boiling water, not with water. 4, fermentation time flexible grasp, feel wine precision is not enough, more fermentation for a few days. My friend is so lucky, I just tasted my big rice wine made with yogurt machine today. I fermented it for a few days. I don't remember it. Anyway, I drank a small bowl, and I felt a little dizzy. It felt like half a bottle of beer.
Q:Common problems of yoghurt machine
Under what circumstances is it difficult to make yogurt?1, too much milk residual antibiotic, can inhibit bacteria breeding.2, the milk is not fresh or bought improperly after storage, so as to breed miscellaneous bacteria, interfere with the normal fermentation of yogurt.3, the fermentation time is too short.Yogurt fermentation time is too long will it be bad?Long fermentation time will cause whey separation, and even the formation of a honeycomb, although there is no bad smell, but less of a scent, taste is bad, if the color appears orange or foaming phenomenon or odor, said spoils can not eat.

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