Yogurt Fermentation Tank

Working Principle

During operation, pasteurized milk is transferred into the fermentation tank and inoculated with specific bacterial cultures.
The jacket system circulates warm water or glycol to maintain the fermentation temperature (typically 40–45°C).
As the bacteria metabolize lactose into lactic acid, the milk coagulates and develops the desired yogurt texture and flavor.
After fermentation, the product can be cooled directly in the same tank to stop bacterial activity and preserve the desired consistency and taste.

Main Features

● Precise Temperature Control
The jacketed design allows accurate heating and cooling using hot water, glycol, or steam. The integrated temperature sensor and automatic controller maintain the fermentation temperature within ±0.5°C for consistent product quality.

● Excellent Thermal Insulation
The insulation layer (polyurethane foam or rock wool) minimizes heat loss, ensuring stable incubation temperature and energy savings during long fermentation cycles.

● Hygienic Design for Dairy Applications
The interior surface is polished to Ra ≤ 0.4 μm, with smooth welds and rounded corners to prevent residue buildup and bacterial contamination.
The tank is equipped with CIP spray balls, sanitary manhole, and tri-clamp connections, fully compliant with food-grade and 3A sanitary standards.

● Uniform Fermentation
Optional slow-speed agitator ensures uniform temperature and bacteria distribution in the milk, preventing layering or uneven coagulation.

● Integrated Cooling Function
After fermentation, the same jacket system can be used for direct cooling to quickly stop bacterial activity and stabilize the product texture.

● Automation Ready
The system supports PLC + HMI control, enabling automatic control of temperature, fermentation time, agitation speed, and CIP cleaning cycles, improving production efficiency and repeatability.

Detailed Structural Description

1. Inner Tank:
Made of food-grade SUS304 / SUS316L, with mirror-polished surface and sanitary finish for easy cleaning and sterilization.

2. Jacket Layer:
Used for heating or cooling by circulating thermal media (hot water, glycol water, or steam). Jacket types include dimple jacket, half-pipe coil, or full jacket.

3. Insulation Layer:
Filled with polyurethane foam or rock wool to maintain a constant temperature during fermentation and cooling.

4. Agitator System (Optional):
Gentle stirrer with variable frequency drive (VFD) control to ensure even temperature distribution without damaging curd structure.

5. Control System:
Includes temperature controller, digital display, and optional PLC interface for automated fermentation and cooling cycles.

6. Hygienic Accessories:
Equipped with sanitary manhole, level gauge, thermowell, vent valve, outlet valve, sampling valve, and CIP spray ball.

Technical Parameters (Customizable)

Tank & Jacket Design

● Double-layer stainless steel construction (SUS304 / SUS316L)

● Jacketed for uniform heating and cooling media circulation

● Flat, conical, or sloped bottom for complete discharge

● Open or closed top lid

● Adjustable support legs for stability

Agitation & Mixing

● Gentle top-mounted or bottom-mounted agitator

● Paddle or anchor type to maintain probiotic activity and uniform fermentation

● Variable speed (10–50 rpm) adjustable according to culture requirements

Operating Conditions

● Temperature range: 30–45°C for optimal fermentation

● Jacketed heating/cooling ensures precise temperature control

● Working pressure: atmospheric

● Suitable for milk, yogurt base, and other dairy liquids

Connections & Accessories

● Tri-clamp inlet/outlet fittings

● Sampling valve optional

● CIP spray ball optional

● Jacket inlet/outlet for heating/cooling media

● Optional temperature, pH, and level sensors

Control & Monitoring

● Manual or PLC-controlled operation with touch screen interface

● Monitors temperature, agitation, and fermentation time

● Alarms for abnormal temperature, pressure, or liquid level

● Optional data recording for batch traceability

Material & Hygiene Standards

● Product-contact material: SUS304 or SUS316L

● Structural material: SUS304

● Seals & gaskets: Food-grade silicone, EPDM, or PTFE

● Agitator shaft & blades: SUS304 / SUS316L

● Welding: TIG argon welding, polished interior surface

● Piping: Seamless sanitary stainless steel

● Compliance: FDA, 3A, GMP

● Design standards: ASME, DIN, GB

The tank meets high hygiene standards and CIP compatibility, with smooth surfaces and no dead corners to prevent contamination.

Advantages

● Accurate fermentation temperature control for consistent product texture

● Energy-efficient insulation and jacket design

● Hygienic structure meeting dairy and food safety standards

● Integrated heating and cooling in one system

● Gentle agitation prevents curd breakage

● Fully compatible with automatic CIP cleaning system

● Customizable design for different dairy processes

Applications

● Dairy Industry: Yogurt, fermented milk, probiotic beverages, kefir, sour milk

● Beverage Industry: Fermented plant-based drinks (soy, oat, or coconut milk)

● Food Industry: Dessert bases, cultured sauces, cream fermentation

● Biotech / Pharmaceutical: Culture media preparation, microbial incubation

Optional Configurations

● VFD speed control for gentle agitator

● Temperature, pH, and level sensors with PLC control

● CIP spray ball & pipeline integration

● Jacketed heating/cooling with automated temperature regulation

● Load cells for precise ingredient dosing

● Sight glass with LED illumination

● Skid-mounted fermentation platform for flexible factory layout