CheeseForum.org ยป Forum
GENERAL BOARDS => DAIRY FACTORY - Butter, Cheese, Ice Cream Making => Topic started by: mrawlins on July 02, 2012, 02:38:39 PM
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I'm looking to get a pasteurizer (leaning heavily towards Micro Dairy Designs). An associate of mine runs a dairy farm, and he strongly recommends seeing a piece of equipment in action before purchasing it.
Passing WSDA inspection, cost, and how floor layout would affect my process are the things I know to look for. Is there anything else I should be looking for when looking at pasteurizers?
Also, I'd like to hear feedback from anyone with a pasteurizer in the 10-50 gallon capacity. What do you like about your unit? What do you dislike? What would you do differently if you were starting over?
Thanks!
-Mitch