White Cheese Production Lines
Auto Soft Cheese Vat
Working Principle
- It is an automatic vat in which the curd is prepared and mixed for the fermentation of milk for soft cheese groups.
- Pasteurized milk is filled into the fermentation vat.
- Yeast and culture are added to the milk and waited during maturation.
- The moving lid is placed on the vat and horizontal and vertical cutting operations are performed.
- Mixing process is done.
- The cheese cut into cubes is sent to the automatic molding machine together with the whey.
Technical Features
- Half round trough system.
- Made of AISI 304 and AISI 316 quality stainless steel.
- Common traveling pneumatic cover system is available for two boats.
- Automatic Horizontal and Vertical cutting blades.
- With the special knife system, it is ensured that the curd is cut without damaging and loss of yield is prevented.
- Automatic milk inlet and product discharge valve.
- PLC controlled.
- Washing automation with powerful CIP heads to ensure hygiene after each production.
- Prescription operation feature.
- Mixer speed is adjusted by inverter and reducer speed.
- Working platform is available.
System Advantages
- Automatic & Hygienic Production Advantage
- Optimum Production Area
- Standard Production Possibility
- Mass Production Advantage
- Automatic CIP Capability
- Cendere Cloth, Nylon Packaging Savings
- Detergent Savings
- Failure to Use the Washing Machine
- Electricity Savings
- Time Saving
- Water Saving
- Labor Savings
Application Fields
- Soft Cheese Groups
- White Cheese
- Village Cheese
- Camamber Cheese
