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 Incubation Capacity (litre) Blast Chilling (litre)) Size(inch) (W x D x H) Body Type Incubation Blast Chilling
1 MI-360 360 150 4" x 3" x 67" Combo - Portable Mini Yes Yes
2 MI-650 665 300 44" x 33" x 80" Combo - Portable Mini Yes Yes
3 MI-500 2500 500 104.5" x 139" x 109" Walk in Type Yes Optional
4 MI-650 2500 650 104.5" x 139" x 109" Walk in Type Yes Optional
5 MI-1000 3500 to 4000 1000 139" x 162" x 109" Walk in Type Yes Optional
6 MI-1200 3500 to 4000 1200 139" x 162" x 109" Walk in Type Yes Optional
7 MI-1500 3500 to 4000 1500 139" x 162" x 109" Walk in Type Yes Optional

Are you finding the procedure to produce best quality curd

In our Indian culture, Thayir (Tamil and Malayalam), Mosou (Kannada), Perugu (Telugu), Dohi (Oriya), Dahi (Hindi, Gujarati, Marathi, Urdu, Punjabi, Nepali)is the yogurt of India, known for its characteristic, sweet-tart taste and semi solid consistency. It is also religiously as well as scientifically proven good for health.But We can't retain the same taste and quality in every season due to variations in Indian weather conditions and slight deviations in procedure. So, as a solution for that, Bharat Refrigerations provides you exact methodology with appropriate temperature conditions on basis 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°C with 1°C deviation 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.

Sales: 9791175004 | Service: 1800 102 4615