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|
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
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.