Sorbet Maschine

The machine is applied to: dinning chains, chain restaurant, star level hotel, large and midum catering, shopping mall, supermarket, convention center, mess of institutions and enterprises, academy dining hall and kindergarten canteen. Adopt advenced technology, make sure of constant temprature ferment at 42±1°C Built-in ultraviolet sterilization tube, savelock, ventilator which can rapidly cooling and auto switch to refrigeration status. Short ferment time: 4-8 hours Yogurt made is ivory, like jelly,rich lactobacillus,240 times higher than the standard of World Health Orgnization. Capacity:25L Voltage:220V Frequence:50Hz Power:350w/750w Size:1.24m*0.595m*0.59mTurn-button with intelligent controlAuto-switch with the function ofSterllization, Safety lock,Fement and RefrigerationSave sources and easy to operateFieldProduction Health and SafetyWe welcome all OEM business cooperation.1. DIY yoghurt is richer in nutrition..a. The national standard for the density of lactobacillus is 1.0*106/ml, while the density of the yoghurt made by Rikon yoghurt maker reaches as high as 2.4×109 /ml. That is to say, the density of lactobacillus in1ml DIY yoghurt is 2400 times richer than that in the same amount of ready yoghurt in the market. (Evidence is available in the authoritative inspection report of Beijing Bureau of Dairy Quality and Supervision) b. Yoghurt made by Rikon yoghurt maker which is through the process of fermentation is much easier to be absorbed by human body than blended yoghurt by industries sold in the market.c. Our country has a clear regulation about the amount of pure milk in the industry-made yoghurt, which is only acceptable and qualified between 50%-70%. However, for the sake of maximal profit, some common industries mix in milk on the lowest level and fill the rest with stabilizing agent and thickener.The ingredients of DIY yoghurt are only pure milk and primary taste yoghurt. It guarantees its superior nutrition due to 100% milk.