Key Product Features

Yogurt Incubation Chamber
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)

                                                                            Incubation Process



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