The Pioneer in China
Constant temprature ferment
Yogurt made rich in lactobacillus

Drink ferment yogurt enjoy the real green food

Yogurt made by Rikon yogurt ferment cabinet, is solidification shape,exquisite, smooth, like milky jellied beancurd, milk smells, flavors can be adjustable.

You can also add jam, honey, lemon, fruit juice etcs, solidification shape ferment yogurt is the most freshness, high activity, safty and hygenic without any additives,preservatives, thickener, green and healthy.

The yogurt made by Rikon commercial yogurt ferment cabinet is the most primitive, the pure ferment plain yogurt. Yogurt taste pure nutrition adequately.

Because spot fermentation, make sure of the lactobacillus activity and probiotics quantity, you can also make various flavors yogurt according to experience and obtain high-quality protein, more favors the absorption of calcium lactate, a variety of Vitamins, can adjust intestines, lower cholesterol, calcium and fitness, reeduce weight, beauty of good drinks. The diabetic more can safely drink sugrle yogurt.

Capacity:150L                                                                       

Power:350w/750w                                                  

Size:1.9m*1.2m*0.7m

Auto-switchover from Sterllization, Safety lock, Ferment and Refrigeration functions

The yogurt is done after 4-8 hours ferment.

You can make three kinds of flavor.

The yogurt will be not  invariant upsidedown after 3 hours refrigetation. 

Energy effective and easy to operate

Field Production Health and Safety

Adopt advanced technology, gained chinese patent,  make sure of constant temprature ferment at 42±1°C

Built-in ultraviolet sterilization tube, savelock, ventilator which can rapidly cooling and auto switch to refrigeration status.

Short ferment time: 4-8 hours

Yogurt made is ivory, like jelly,rich lactobacillus,240 times higher than the standard of World Health Orgnization.

We welcome all OEM business cooperation.

1. DIY yoghurt is richer in nutrition..

a. The national standard for the density of lactobacillus is 1.0*106/ml, while the density of the yoghurt made by Rikon yoghurt maker reaches as high as 2.4×109 /ml. That is to say, the density of lactobacillus in1ml DIY yoghurt is 2400 times richer than that in the same amount of ready yoghurt in the market. (Evidence is available in the authoritative inspection report of Beijing Bureau of Dairy Quality and Supervision)
b. Yoghurt made by Rikon yoghurt maker which is through the process of fermentation is much easier to be absorbed by human body than blended yoghurt by industries sold in the market. 

c. Our country has a clear regulation about the amount of pure milk in the industry-made yoghurt, which is only acceptable and qualified between 50%-70%. However, for the sake of maximal profit, some common industries mix in milk on the lowest level and fill the rest with stabilizing agent and thickener.

The ingredients of DIY yoghurt are only pure milk and primary taste yoghurt. It guarantees its superior nutrition due to 100% milk.