+31 (0) 577 - 723 173 Direct advice


For the food industry

Our tube cooler has been specially developed for cooling stirred yoghurt from approximately 36°C to 4°C using ice water. To prevent the structure of the yoghurt breaking down, the tubes have a specific diameter and length. This ensures the speed can remain controlled. The length and number of pipes depend on your desired capacity.

The yoghurt cooler consists of the following parts: Bottom and top flange in which the pipes are welded, connections for the supply and discharge of yoghurt, and a cooling jacket that also includes a compensator


Version Insulated tube bundle through which the yoghurt flows downwards under gravity and is subsequently cooled
Volumes Volumes between 1,000 and 12,000 litres per hour
Materials Stainless steel 304/316/duplex.
Finish Internally grinded RA <0.8 μm for optimum hygiene
Design PED, draft EN 13445, EHEDG guideline. Other codes and guidelines possible
Options Version suitable for pressure and/or vacuum
Application Cool yoghurt without structural damage through very even and effective cooling and excellent product distribution over the pipes


This is how we support your needs

The yoghurt cooler should ideally be placed as close as possible to the filling machine. This makes it possible to transport the yoghurt based on gravity. Without using a pump.

A few advantages include:

  • Very even and effective cooling
  • Result of scientific research
  • Hygienic design
  • Small floor area
  • Excellent product distribution over the pipes
  • Low pressure drop

Feel free to contact us for tailor-made advice:

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