Non dairy whip cream processing plant
Non dairy whip cream processing plant
Non dairy whip cream processing plant
Non dairy whip cream processing plant
Non dairy whip cream processing plant
Non dairy whip cream processing plant
Non dairy whip cream processing plant
Non dairy whip cream processing plant

Non dairy whip cream processing plant

MOQ : 1 Unit

Non dairy whip cream processing plant Specification

  • Product Type
  • food processing machine
  • General Use
  • WHIP CREAM PROCESSING MACHINE
  • Material
  • Stainless Steel
  • Type
  • Food Dryer, Food Processors, Snacks Extruder, Ball Gum Plant
  • Capacity
  • 300 Kg/hr
  • Weight (kg)
  • 300 Kilograms (kg)
  • Product Shape
  • Other
  • Computerized
  • Yes
  • Automatic
  • Yes
  • Control System
  • Manual
  • Installation Type
  • Table Top
  • Voltage
  • 410 Volt (v)
  • Power
  • 18 kw Watt (w)
  • Dimension (L*W*H)
  • 500*600*700 Centimeter (cm)
  • Feature
  • Lower Energy Consumption, ECO Friendly, Low Noice, High Efficiency, Compact Structure
  • Color
  • Other
  • Warranty
  • 6 MONTHS
 

Non dairy whip cream processing plant Trade Information

  • Minimum Order Quantity
  • 1 Unit
  • Payment Terms
  • Paypal, Cash Against Delivery (CAD), Telegraphic Transfer (T/T), Cash in Advance (CID), Cheque, Cash Advance (CA)
  • Supply Ability
  • 1 Unit Per Day
  • Delivery Time
  • 3 Week
  • Packaging Details
  • WOODEN BOX
  • Main Export Market(s)
  • Australia, North America, South America, Eastern Europe, Western Europe, Middle East, Africa, Central America, Asia
  • Main Domestic Market
  • All India
  • Certifications
  • ISO 9001 : 2015 MSME
 

About Non dairy whip cream processing plant

NON-DAIRY WHIP CREAM PROCESSING PLANT Description

Non-Dairy Whip Cream Processing Plant is a complete hygienic processing system designed for the production of vegetable-based whipping cream used in bakery, confectionery, desserts and food-service applications. The plant provides controlled mixing, emulsification, homogenization, pasteurization, cooling, maturation and filling/packing of the cream base.

Main Process

Raw Material Preparation Mixing Emulsification Homogenization Pasteurization Rapid Cooling Aging/Maturation Whipping Filling & Packaging

Key Features

  • SS 304 / SS 316 food-grade construction
  • Hygienic sanitary design
  • High-shear mixing and homogenization
  • Controlled heating and cooling
  • Accurate temperature control
  • Uniform emulsion and stable cream texture
  • Suitable for continuous or batch production
  • CIP-compatible design
  • PLC-based automatic control option
  • Easy operation and maintenance
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