Yoghurt incubator
Practical Action
Operations
The incubator should be sterilised before a new batch is cured.
The incubator needs to maintain a temperature of 45C throughout the process.
A batch would take between 3-4 hr. in the incubator. The incubation period is important for
the flavour since too little or too much time will ruin the culture.
It is advised to start loading from the top most tray and reach the bottom in the incubators
where there is no fan. This will ensure the same flavour and the consistency of all yoghurt.
The trays need to be cleaned after each batch.
Maintenance
The incubator needs to be cleaned before and after use.
Sterilisation is recommended.
The bulbs need to be checked.
Cost details
The incubator cost would vary depending on the type (manual or semi-automatic), the availability
of materials and transportation. The cost will also differ if fabricated along with the internal fan.
Plus the electricity charges also have to be considered.
Manufacturers
Industrial Development Board
Galle Road
Katubedda
Moratuwa
Sri Lanka
Ashoka industrial
Walgalmulla
Kirama,
Sri Lanka
Tel: +94-0774690567 / 0475670630
There are two types of Yoghurt incubator
machines: for 250 to 300 cups and another
for 1000 cup. The first machine is priced at
LKR 25,000/ and the second one is of LKR
80,000/.
Further information
Cathy Rich Memorial Food Processing Center
Yodagama
Embilipitiya
Sri Lanka
Tel/ Fax: +94 47 30248 and +94 77 324162 (mobile)
E-mail: crmfpc@foodhints.com
Website: http://www.foodhints.com
The training centre was a subsidiary of Practical Action South Asia (then called ITDG) until
1997. It is now an independent NGO, but Practical Action South Asia still works closely with
this centre.
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