Curd Incubation Chamber

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

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.
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

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, known for its characteristic, sweet tart test semi sold consistency. It is also religiously as well as scientifically proven good for health. But We can’t 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

Benefits :

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 sales & services: Call 1800 -102 - 4615