The OMVE CT cooler/texturizers allow the operator to provide a batch of fermented yogurt to cool down to a specific temperature and then strain it. With the included pressure system and temperature control, the operator is enabled to control the physical properties of the final product in a controlled way. After production, the system should be cleaned using the cleaning program. • Large size batch sizes, capacity 30-50 L/hr • Two cooling sections using tube-in-tube heat exchanger • Compact design • Manual texturing valve • Integrated ClP-system Applications Working Principle • Stirred yoghurt • Drinkable (flavoured) yoghurt • Plant based yoghurt products • Cultured cream The OMVE CT321 is designed for precise cooling, straining, and texture control. Operators can efficiently cool batches of fermented yogurt to a target temperature and strain them to achieve the desired structure. The system features an integrated pressure system and advanced temperature control, enabling precise manipulation of the yogurt's physical properties to meet specific product requirements. The operation consists of two key stages. During production, the system structures and texturizes fermented products using a progressive cavity pump or a pressurized tank, ensuring consistent and customizable results. Following production, the system is cleaned thoroughly using an automated cleaning program. Cooling Texturizers

• Pressure transmitters for optimal process control • Higher level of automation • Integrated high shear mixer ‘Dependent on final configuration. CT OMVE Netherlands B.V. OMVE Americas Inc. De Meern, The Netherlands Milton, Canada [email protected] omve.com Disclaimer: no rights can be derived from the content in this brochure. Version 2/2026