IYDC: Computer Controlled Teaching Yogurt Incubator
Brand: EDIBON | Category: Scientific & Laboratory Equipment
An insulated incubator in which yogurt fermentation is carried out on shelved containers. Temperature is held under computer control, so students can study the effect of incubation temperature and time on acidity, texture and set of the yogurt.
Technical Specifications
| Parameter | Value |
|---|---|
| Computer controlled heating element, power | 3000 W |
| Two beakers, capacity | 600 ml |
| Dimensions | 650 x 500 x 1100 mm approx |
| Weight | 90 Kg approx |
| Electrical supply | single-phase 200 VAC to 240 VAC/50 Hz or 110 VAC to 127 VAC/60 Hz |
Get a Quote
Request an itemised quotation covering the proposed configuration, availability, lead time and agreed supply and support scope.
Useful details to share
- Intended application, process or teaching activity
- Required capability and equipment it must work with
Share what you know. You can start with your name and a phone number or email; final specifications can follow.
Not sure which configuration you need? Help me choose
Contact Vvon Technologies Limited about EDIBON equipment requirements in Bangladesh.
Phone: +8801805987890 | Email: info@vvon.com.bd
Back to Scientific & Laboratory Equipment
More from Dairy Technology Lab
- RDC: Computer Controlled Teaching Cottage Cheese Maker
A stainless steel AISI 304 tank with a cover, used to make cottage cheese from milk with added bacterial culture and other additives. Temperature is controlled through the process so that acidification, curd formation and draining can be studied.
- DVCP: Dutch Vat for Cheese Production (until 50l)
A Dutch style cheese vat with a water jacket and heating coil, a whey drainage valve and a set of accessories for cutting and agitating the curd. It handles batches of up to 50 l and covers the coagulation and curd handling stages of cheese making.
- AEQC: Computer Controlled Cheese Vat
A small scale hygienic cheese vat in stainless steel mounted on a working frame, with a jacket for heating and cooling. It reproduces industrial cheese making operations so that coagulation, cutting, scalding and draining can be taught as one sequence.