Hard and Semi-Hard Cheese Production Lines
Cheddaring Vat
Working Principle
- The mixture of curd and whey in the fermentation tank is transferred to the cheddaring vat either by pump or natural flow.
- The whey is discharged through a special perforated middle outlet strainer in the vat.
- The curd is mixed until it reaches the desired dry matter content and pH value.
- After mixing, a special pushing mechanism is installed to move the product forward.
- During unloading, the front cover is opened, the unloading paddle lowers, and the curd is dispensed onto the conveyor in front at a controlled rate.
- The lower screw then transports the product to the dry Steam cooking machine or hot water cooking machine.
Technical Features
- Completely made of AISI 304 stainless steel
- PLC control system
- Detachable mixers
- Removable bottom sieves
- Pneumatic front cover
- Pneumatic curd handling shovel
- Pneumatic end product push paddle
- Horizontal conveyor screw system
- Vertical conveyor auger system
- With safety switch
Application Fields
- Hard, Semi-hard Cheese Groups
- Cheddar Cheese
- Cheddar Cheese
- Mozzarella Cheese
System Advantages
- Removable straining plates suitable for cleaning and inspection.
- Fully supported trough bottom for complete draining.
- Special transportation system that allows the product to be carried forward.
- Special mixing mechanism preventing the curd from sticking.
