Sweet Making Machine Dealers in Thane

• Certification: CE Certified
• Condition: New
• Power: 3-5kw
• Driven Type: Electric
• Capacity: 20 Liters / 30 Liters /40 Liters batch
• Diameter: 1400mm
• Height: 1810mm

Additional Applications : Fresh Milk khoa /Mawa Mava for Burefi / Pedha Market khoa processing White Basunddi Carmalsed Basundi whithout colour Ice cream (Rabri) Kulfi. Details : Steam jacketed vessel having all contact parts of ss-304 (8% nickel) salem steel Our machine shall incorporate fitting like ARV, SRV, product outlet valve, strainer, steam trap, pressure gauge etc. High quality ceramic insulation with ss cover The machine is fitted with geared motor and stirrer with PTFE lined scraper

• Stainless Steel Rust Proof: Low Time

The company holds expertise in manufacturing, exporting and supplying Khoya Making Machine. Our Khoya Making Machine is extensively used in various restaurants, hotels and sweet outlets for the preparation of Khoya or Milk Khoya. Our Khoya Making Machine is made up of mild steel. Khoya Making Machine is easy to handle and maintain.

• Country of Origin: India
• Certification: Ce Certified, Iso 9001:2008
• Availability: 100-500kg
• Country of Origin: 110V, 220V
• Condition: New
• Automatic Grade: Automatic
• Power: 1-3kw, 3-5kw
• Driven Type: Electric
• Warrenty: 1 Year
• Brand Name: VIBRO SEPRO SYSTEM
• Any Capacity Available: 30 Ltr. to 500 Liters

• Availability: 100-500kg
• Country of Origin: 220V
• Automatic Grade: Manual
• Power: 1-3kw
• Driven Type: Hydraulic
• Capacity: 240 Ltr

• Country of Origin: Made in India
• Capacity: 80 Litre/Hour
• Material: Stainless Steel
• Driven Type: Gas
• Brand: Anshika
• Material Grade: SS304
• Mixing Speed Rpm: 1200 RPM
• Usage/Application: Khoya Making

Shrikhand is a traditional and fermented dairy dessert of India. It is more famous in western states of the country – Maharashtra, Gujarat, Goa, and Karnataka. Shrikhand is prepared from whole skimmed milk chakka. Chakka is a strained yogurt (strained using a muslin cloth). Whey content from yogurt is removed through the straining process. Later, milk fat, sugar & other colouring & flavouring agents are added. Generally saffron and dry fruits, fruits, nuts are added to Shrikhand to give more texture and colour to it. Amrakhand is another variation in which the mango pulp is added to the strained yogurt. It is an excellent source of protein, calcium, Phosphorus, potassium. It also contains significant quantities of general vitamins. According to the BIS standard, the protein content in Shrikhand must be minimum 10.5%. The regular dahi has protein content of minimum 3.5%.

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