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Curd Incubation Chamber

 

 

 

CURD INCUBATION CHAMBERS (COMBO)

We are providing fully automatic combo type incubation chambers with heating and cooling both process together in single chamber.


Sr. No. Model Storage
Capacity
(Ltr/Batch)
Size(inch) Body Type Temperature
while
Heating
Temperature
re while
Cooling
1 MI-360 360 53” X 44” X 25”
(H X W X D)
Combo -
Portable Mini
32°C to 45° C -5°C to 8° C
2 MI-650 665 80" X 44" X 28"
(H X W X D)
Combo -
Portable Mini
32°C to 45° C -5°C to 8° C
3 WI-1200 1250 70" X 70" X 97.22"
(W X DX H)
Combo -
Walk in Type
32°C to 45° C -5°C to 8° C
4 WI-2300 2300 93" X 93" X 97.22"
(W X D X H)
Combo -
Walk in Type
32°C to 45° C -5°C to 8° C
5 WI-3700 3700 93" X 144.75" X 97.22"
(W X D X H)
Combo -
Walk in Type
32°C to 45° C -5°C to 8° C

  • Application : Curd Incubation / Blast Chilling/Storage
  • Standard Incubation time is approx. 4 hours but it will depend upon the packing type and loading temperature of curd with a condition that the chamber temperature should be 45° C before loading .
    Standard cooling time is approx. 5 hours but it will depend upon the packing type and loading temperature of curd with a condition that timing will be considered after getting chamber temperature as 2° C.
  • OPTION FOR ONLY INCUBATION IS AVAILABE FOR ALL UNITS
 

Are you finding the procedure to produce best quality curd

 

  • In our indian culture, 'dahi' (Gujrati, Marathi, Nepali, Punjabi, Urdu), 'dohi' (Oriya), Mosou (Kannada) or thayir (Tamil) is the yogurt of India, know for its characteristic, sweet tart test semi sold consistency. It is also Religiously as well as Scientifically proven good for health.

 

But

 

  • We cant retain its test and quality equal due to variations in indian weather conditions and slight deviations in procedure so as a solution of that Ice Make provides you exact methodology with appropriate temperature conditions on base of our wide experience and some expert's advice

     

     

  • Stage No.4 and 5 in above method is most important
  • ICE MAKE offers your exact solution for stage No. 4 and 5 and of couse for stage No.6 also.
  • We offers you Incubation room with hot unit (as shown in photograph above) which can maintain 42°Cwith 1°Cdeviation for stage No.4
  • For stage No.5 our Blast Chiller is useful to chill the culture upto 20°Cwithin 1 hour
  • At last, for stage No.6 you can use our regular cold room.

If you will prepare curd according to above procedure, you will get curd with same test & quality in every season which can maintain its quality for long time and you can prepare delicious Indian Items like Lassi, Raita, Shrikhand, Kari etc. which will have best quality.

 

 

 

Toll free number for Complaints & services: call 1800-120-0230