Pasteurization Machine for Sale | Yogurt Production Line Equipment

This pasteurization machine heats products at 60–95°C for a set time, then cools them down. It kills bacteria and extends shelf life.

Precise PID temperature control
Rapid cooling for freshness locking
Suitable for for milk, yogurt, juice, beverage, sauce, etc

Two types available:
Batch pasteurizer (Low-temperature long time / LTLT)
Continuous pasteurizer (High temperature short time / HTST)

Our pasteurization equipment is easy to integrate with upstream & downstream systems, ideal for yogurt production lines.

Why Choose Foodline Milk Pasteurizer Machine

• Three-layer structure: inner shell, heating/cooling jacket, insulation layer.
• Constructed from high-quality food-grade 304 stainless steel.
• Includes an agitator with a motor for uniform heat distribution.
• Precisely controls the temperature within 60-95°C.
• CIP interface supports fast cleaning.
• Suitable for milk, yogurt, juice, sauce, wine, egg liquid, etc.

Benefits of Investing in Pasteurizing Machine for Your Business

Longer Shelf Life for Your Products
A proper pasteurization process kills bacteria. Your yogurt or milk can be stored for longer.

Consistent Results for Every Batch
The PLC control system repeats the same temperature and time. No substandard batches.

Make different products
Use it for milk today. Use it for yogurt base tomorrow. Use it for juice next week.

Easy Expansion to Yogurt Production Line
Start with single machine. Add more equipment step by step. Build a full yogurt production line at your own pace.

Batch Pasteurization Tank

Milk for yogurt
Drinking milk
Fruit juice
Cream
Plant-based milk (soy, oat, almond)
Sauce
Ice cream mix

Continuous Flow Pasteurizer

Pouch snacks
Sachet products
Canned food

Normally need extra equipment with it: vibratory dewatering machine, air drying machine, belt conveyor, cooling machine, etc.

1. Raw Milk Receiving
Fresh milk enters the storage tank.

2. Filtration
Remove impurities from the milk.

3. Preheating
Heat the milk to prepare for homogenization.

4. Homogenization
Break down fat particles to improve texture.

5. Pasteurization
Heat the milk at 60–95°C to kill bacteria.

6. Cooling
Cool the milk to fermentation temperature.

7. Fermentation
Add starter culture and keep the milk warm for several hours.

8. Cooling again
Stop fermentation and stabilize the yogurt.

9. Filling and packaging
Pack into cups, bottles, or pouches.

Cooling tank
Filter
Preheating tank
Homogenizer
Pasteurizer tank
Fermentation tank
Filling machine
CIP cleaning system

Each machine connects through pipelines and pumps. You can add or remove equipment based on the actual needs of your yogurt making machine line.