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- Closed type cheese maker
Closed type cheese maker
Volume - from 1000 - 12 000 liters per hour
Uniformly mixed cheese curd of the required size
equipment for your technical requirements
The device of the cutting-kneading mechanism provides the minimum mechanical effect on the cheese curd, reaches the desired size of the cheese curd. The equipment also reduces waste in the form of cheese dust in whey and improves whey waste.
The planetary mechanism is designed with a margin of reliability and durability, which increases the service life at times. The rotation frequency of the lira changes smoothly through the use of a frequency converter and ranges from 3 to 36 rp
Uniform heating of the product
The double wall device creates a smooth heating of the product (by the type of “steam bath”), thereby reducing the harmful effects on the cheese curd. Due to the smoothness and uniformity of heating of the product, the yield of the finished product increases.
The closed construction of the cheese maker eliminates bacterial contamination from the outside and reduces the cost of heating the product.
Cheese maker functionality
The cheese maker is designed to make a closed coagulation process and process the clot. It is suitable for all types of cheeses. It allows you to mechanize technological operations:
1. Clot cutting, cheese grain setting and kneading.
2. Whey removal.
3. Second heating.
4. Whey deacidification of with water.
5. Cheese curd drain.
|1 000 liters||2000 mm||2000 mm||1.1|
|2 000 liters||1450 mm||2170 mm||1.1|
|3 000 liters||1750 mm||2100 mm||1.5|
|4 000 liters||1950 mm||2850 mm||2.5|
|5 000 liters||1940 mm||2850 mm||2.5|
|6 000 liters||2150 mm||3250 mm||2.5|
|8 000 liters||2520 mm||3500 mm||5.5|
|10 000 liters||2700 mm||3600 mm||5.5|
|12 000 liters||2700 mm||4050 mm||5.5|
Specialist of the dairy division