Road Milk Tanker

HTSE Milk pasteurizer stilness Steel

Type Ms
Size 660 mm X Width 550 mm X Height 1200 mm
Tank Capacity 40
Capacity 500ltr
Machine Body Material Ms
Material Aluminium, Iron, Mild Steel,Aluminium
Gross Weight 70
Motor 1425 RPM Single Phase Electric Motor 0.50 HP
Condition New

We are a manufacturer of 1000ltr bulk milk cooler. it is used for chilling the milk in bulk quantity. it is used in restaurants, hotels, dairy, etc. It is available in various sizes 100ltr, 250 ltr, 500 ltr, 1000ltr, 1500 ltr, 2000 ltr, and 25000 ltr.

Bulk milk cooler is also known as a bulk milk chiller, consisting of an inner and an outer tank, both made of high-quality stainless steel SS-304.

It is a large storage tank for cooling and holding milk at a cold temperature (4 degrees) until it can be picked up by a milk hauler. The bulk milk cooling tank is an important piece of dairy farm equipment. It is usually made of stainless steel SS-304 and used every day to store the raw milk on the farm in good condition. It must be cleaned after each milk collection.

The space between the outer tank and the inner tank is isolated with puff. In case of any power failure, the temp of bulk milk cooler will maintain the milk temp, 4 degrees temp, for 24 hours. A milk cooling tank usually stands on 4, 6, or 8 adjustable legs.

Size are Available

100 Ltr, 250 ltr, 500 ltr, 1000 ltr r, 1500 ltr, 2000 ltr, 2500 ltr, 3000 ltr, 5000 Ltr

Customers can customize bulk milk chiller as per need.

Feature of 1000ltr Bulk milk cooler.
Less time in cooling.
less consumption of electricity.
Pure SS-304 Material
Digital temp display
Temp 4 degrees Celcius.
100% Genuine spare parts.
100% in-house manufacturing.
High-quality dimple plate.
Puff insulated
If any case of light failure, it maintains 4 degrees temp within 24 Hours.

Types of bulk milk cooler.
Open top vertical cylindrical design bulk milk cooler
Semi cylindrical Horizontal design bulk milk cooler
Fully enclosed design Bulk milk cooler

We are a manufacturer of all types of khoya making machine. khoya-making material machine is used for making khoya/mawa. We used HS-304 material in all types of khoya-making machines. It is available in various models like tilt khoya making machine, normal khoya making machine, Khoya making machine with gas burner & khoya making machine with diesel. it is also available in fully machine HS-304 & partially, customer can customize the size according to their requirement. it is available and comes with various capacities like 120 liters, 200 liters & more.

Gas consumption in 1 hr is 2.5 kg and first-time khoya-making time will be 1 hour approx and in second-time milk will convert to khoya within 35-40 min.

120 liter model of khoya making machine we can boil 60-70 liters of milk & in 200 liter model of khoya making machine we can boil 100 liters of milk.

1. Reception and storage of raw materials:
Dry products used in comparatively small quantities, such as whey powder, stabilizers and emulsifiers, cocoa powder, etc., are usually delivered in bags. Sugar and milk powder can be delivered in containers. Liquid products such as milk, cream, condensed milk, liquid glucose and vegetable fats are delivered by tankers.
2. Formulation:
The ingredients used in ice cream production line are: fat milk solids-non-fat (MSNF) sugar/non-sugar sweetener, emulsifiers, stabilizers, flavouring agents, colouring agents.
3. Weighing, measuring and mixing:
Generally speaking, all dry ingredients are weighed, whereas liquid ingredients can be either weighed or proportioned by volumetric meters.
4. Homogenization and pasteurization:
The ice cream mix flows through a filter to a balance tank and is pumped from there to a plate heat exchanger where it is preheated to 73 75C for homogenization at 140 200 bar, the mix is pasteurized at 83 85C for about 15 seconds then cooled down to 5C and transferred to an ageing tank.
5. Ageing:
The mix must be aged for at least 4 hours at a temperature between 2 to 5C with continuous gentle agitation. Ageing allows time for the stabilizer to take effect and the fat to crystallize.
6. Continuous freezing:
to whip a controlled amount of air into the mix;
to freeze the water content in the mix to a large number of small ice crystals.
-Filling in cups, cones and containers;
-Extrusion of sticks and stickless products;
-Moulding of bars
-Wrapping and packaging
-Hardening and cold storage