Industrial Refrigeration
01
Curd Incubation Chamber
Curd Incubation Chamber
In our Indian culture, ‘Dahi’ (Gujarati, Marathi, Nepali, Punjabi and Urdu), ‘dohi’ (Oriya), Mosou (Kannada) or thayir (Tamil) is the healthy food of India, known for its characteristic, sweet-tart taste semi-solid consistency. It is also religiously as well as scientifically proven good for health.
Our curd incubation chamber is designed to provide fully automatic operation with heating and cooling both process in single chambe
Room Temperature while Heating: 32°C to 45°C
Room Temperature while Cooling: 2°C to 8°C
Incubation Batch Time (Approx.): 4 to 5 Hours
Curd Loading Temperature: 40°C to 42°C
Curd Final Temperature after Chilling: 18°C to 20°C
Blast Chilling Time (Approx.): 1.5 Hour (42°C to 18°C)
* Above timing and temperature is provided considering basic packing of curd like pouch or cups stacked in perforated crates which can vary depending upon packing type and loading temperature of curd.
* We prefer both incubation and blast chilling separate rather than combo type in case of walk-in type mo?
02
Ice Cream Panel
Producing ice cream mix requires a high degree of flexibility and efficiency, with the need to handle a variety of dry and liquid ingredients, adapt to seasonal demand fluctuations, and create an innovative and varied product portfolio. Successful mix preparation requires knowledge of many different aspects of production, including freezing, handling, homogenization and pasteurization as well as an understanding of how these processes affect your ingredients. To ensure the highest quality ice cream without compromising integrity, uniform mixing of dry and liquid ingredients requires optimal dispersion and operational efficiency. Temperatures and timing also require precise control and gentle handling is critical to safeguard product quality.
Voltazo offers a complete range of equipment of ice cream mix preparation for small and medium scale specially designed mix plant unit with capacity from 100 Litres To 2000 Litres.
03
Bulk Milk Chiller Unit
Voltazo is providing expert cooling solutions for dairy industry. We offers vast range of Bulk Milk Chiller and Milk Cans Cooler which is used to cool milk at 4°C and to maintain freshness of milk. Bulk Milk Chiller is the solution for bacteria free milk storage for Dairy/Milk Collection Centers. Bulk milk chiller range: 250 Litres to 10,000 litres. Milk cans cooler range: 4 to 18 can storage (can of 30/40 litres)
COOLING & MAINTAINING MILK QUALITY AT 4°C
The most important part of a collecting centre of milk is the bulk milk cooler (BMC). When the milk is extracted, it is at around 37°C. If the milk continues to remain at room temperature after extraction, bacterial growth will affect the quality of the milk. The BMC is meant to cool the milk to 4°C in a prescribed time. The BMC is available in different shapes and sizes which depends on the amount of milk to be cooled and the system of cooling.
04
Batch Pasteurizer
Pasteurization is a process of heating treatment to kill disease-carrying germs in milk and ice cream mix without affecting their nutritional and natural qualities. After heating, the milk or ice cream mix remains at a high temperature for the time required to kill all germs and then quickly chilled to store at 4 °C. Voltazo Batch Pasteurizer is an electronic pasteurizer that can be used to heat milk and ice cream mix. This Batch Pasteurizer is easy to use, simple to manage and ideal for milk plants and ice cream manufacturing plants. Its jacketed stainless steel pan gives better control over heating. Steam from the boiler heats the space between the outer jacket and inner pan to give more uniform heating and avoid localised burning of the product. Also it is fitted with an agitator for constant mixing.
Pasteurizer range: 100 Litres to 1500 Litres.
This machines have many features such as, Reduces total bacterial count
Improved distribution of flavouring and colour
Melting and uniform suspension of fats in the mixture
Hydrates proteins and stabilizers, if dried ingredients are used
Large volume of milk can be processed continuously
Automatic precision control assures effective pasteurization
The equipment requires a relatively small area of floor and plant space
The closed unit keeps the processing losses to a minimum
05
Ageing VAT
Voltazo Ageing Vat is used to cool down ice cream mix and to maintain temperature of around 4 °C. Ageing Vat keeps the mix well blended, prevents separation of the ingredients and increases the thickness of mix, which in turn improves flavour, creaminess, texture, overrun and melting resistance of ice cream. Ice Make Ageing Vat is essential to prepare large quantities of mix for the top quality fresh ice cream. These machines have special elliptical cooling process and tank equipped with stirrer that helps to keep mix well blended, this slow agitation allows the complete ageing of the ice cream mix and then it presses the mixture to have a more homogeneous mix of the ingredients.?
06
Project Name
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07
Ice Candy Production Machine
Our wide range of Ice Candy Production Machine are design with high quality material and advance technology to ensure quality production of ice candies.These machine are developed for peak use where space is limited but high production capacities are required, all the variants are developed and built for easy to use. The production capacities changes depending on the moulds, but quality and flexibility remains the same.
08
Ice Cream Hardener
We offer a superior hardening system backed by advanced and innovative engineering. Our hardener is static and tunnel type and it is used to hard ice cream, ice candy and frozen food in certain time. It is also known for their sturdy construction, reliable performance, less power consumption and easy & quick operation. These products have gained a high demand in the market. Ice Cream Hardener is available with us in different specifications as per the needs of the clients.
