Brand:Rikon
MOQ:1800
Quantity:100
| model | capacity/L | dividual cups | timer | automatic power off | booking | acidity indicator | extra function |
| RC-M1 | 1.5 | no | microcomputer timer | end hint | yes | no | rice wine |
| RC-M2 | 0.9 | 4 cups | microcomputer timer | end hint | yes | no | rice wine, natto |
| RC-M3 | 1.5 | 10 cups | electronic timer | end hint | yes | no | rice wine, natto |
| RC-H1 | 1.5 | no | microcomputer timer | automatic power off when yogurt is ready | yes | yes | rice wine |
| RC-H2 | 1.5 | 10 cups | microcomputer timer | end hint | yes | no | rice wine, natto |
| RC-7B | 2 | no | no | no | no | no | rice wine |
| RC-L1 | 1.5 | no | merchancial timer | automatic power off when yogurt is ready | no | no | rice wine |
Item
Methord | Solidification style yogurt Rikon commerical yogurt making machine | Industrial stiring style liquid state yogurt |
freshness | The best drinking time is within 3-8 hours after the yogurt wasdone, in which time the activity and contents of lactobacillus isvery high | Missed the best drinking time in the transportation, thelactobacillus activity and contents decreased much |
Numbers of lactobacillus | ≥2.4×109/ml | National standard ≥1×106/ml |
Process | Solidificatioin style yogurt contains large quantityLactobacillus acidophilu and the colon bacillus can choose rawmaterial and control the process yourselves | Industrial stiring , the contents of Lactobacillus acidophiluand the colon bacillus the choice of raw matrial ,production timeand transportation time is not clear, and also it killed largequantities of lactobacillus after the sterilization beforepacking |
Finished yogurt state | High thickness, appears nubby like jelly and beancurd, crystalclear | Liquid state |
taste | DIY taste | only one kind taste |
Hygine and safty | You can see the choice of raw material, processing, drinkingtime and edible methord | Not avaible |
nutrition | Made of 100% fresh milk one cup yougrt double nutrition | It contains additive, preservative, stablizer, thickner andartificial flavoring and sorbic acid |
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