Yoghurt incubator
Practical Action
optional. If the incubator has the fan, it will increase the cost of construction, operation
(electricity) and maintenance. This would keep the same flavour and consistency in all the
yoghurt cups in the incubator.
In the semi-automatic incubator, the internal chambers can be sterilised easily by setting the
thermostat to 100C. This allows the production process to be more hygienic by removing any
unwanted bacteria that could spoil the yoghurt or alter its taste.
The introduced yoghurt incubator has these advantages:
The heat can be regulated
It is insulated to minimise heat losses
It can be easily cleaned after every batch
It can be sterilised without dismantling
It can be fabricated and maintained locally
It is more efficient and durable
Technical details
Material required
Material
Specification
Aluminium Angles
½” x ½”, 12ft lengths
Aluminium Angles
¾” x ¾”, 12ft lengths
Aluminium Tee Sections
1” x 1” , 12ft lengths
Aluminium “U” Sections
12ft lengths
Aluminium sheet
gauge 20 x 8" x 4"
Welded Mesh
75 mm2
Plain Glass
Bulbs
40W
Dial Type Thermometer
0° - 100°C
Thermostat*
Wall mounted, adjustable
Electric fan**
Low profile box fan - vertical
operation
Wires, teflon sleeving,
connectors, self tapping
screws etc.
* The thermostat is needed for the semi-automatic model
** The fan is optional
Quantity
03 Nos.
10 Nos.
06 Nos.
01 No.
01.5 Nos.
04 m2
0.8 m2
10 Nos.
01 No.
01 No.
01 No.
As required
Construction
The incubator frame is rectangular with the glass sheeting in the front.
The thermostat is attached to the external frame
The size, shape and position of the trays are as shown in the drawings
Bulbs will be placed at the base of the incubator (internally).
Specific requirements
Electricity - 240V supply
Floor Area - 600mm x 1225mm
Capacity
The incubator has 2 chambers with 6 trays each and one tray hold 42
The incubator can accommodate 500 cups of yoghurt in one batch
(A “makeshift” incubator can handle a load of 250 cups per batch)
The duration is 3-4 hours per batch depending on the strength of the culture.
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