Ventajas
La tina quesera doble "O" SH9 Tetra Pak® está específicamente diseñada para la producción de tipos de quesos semiduros de alta calidad. La tina cuenta con todas las funciones que se necesitan para un proceso controlado y predecible, incluidos el llenado de leche para quesos, la mezcla de ingredientes, la coagulación de la leche, el corte del coágulo, la agitación, el desecho del suero, el agregado de agua, el vaciado y la CIP (limpieza en el sitio).
Producción de cuajada flexible y confiable
- El diseño vertical de la tina permite producir una amplia variedad de tipos de queso.
- Equipos confiables, diseñados para solucionar los problemas relacionados con la presión térmica y prolongar la vida útil.
- El diseño patentado de la cuchilla, el proceso suave de calentamiento y la succión rápida de suero permiten mantener controladas las pérdidas de producto.
Características
Unique knife & frame design
Reduces mechanical stress and increases hygiene
The knives are only welded at one end of the knife frame, which gives the system a degree of elasticity, and reduces the risk of bending or breaking. This enables a longer lifetime, as well as increased repeatability. Furthermore, our unique design has been shown to reduce losses of fats and fines, and to inhibit the build-up of curd during production, thus enhancing hygiene.
Dimple heating jacket
Improves heat transfer and control over the heating process
The curd/whey mixture is heated (or cooled) by a dimple jacket filled with hot water, which is wrapped around the bottom of the vat (with an option to have it wrapped around the side walls of the tank body, if needed). This method can achieve the same heat transfer effect as steam heating, but with a lower temperature. Moreover, the temperature is easier to control, thereby reducing fouling and denaturation of the whey proteins.
Stable Vat design
Increases equipment lifetime
Over time, frequent heating and cooling of the vat can lead to cracks. Our vat design takes these temperature fluctuations into account. The critical areas are designed to allow a degree of movement, which reduces the risk of cracking and increases the lifetime of the equipment. In addition, the inner and outer wall of the tank are heated at the same time, allowing the vat to expand evenly.
Control system
Optimizes production of all cheese types
The control system can be used independently or fully integrated into your plant control system. Based on an analysis of the data generated, you can fine-tune your production to meet your priorities – such as preventing product waste or reducing processing time. It helps you get the best quality end product with the most efficient process, while allowing the maximum freedom to adapt recipes.
Vertical shafts
Increases the number of possible products
Thanks to the double vertical shaft, it is possible to work with a wide variety of filling levels. This expands your freedom to produce different cheese types without compromising the equipment’s performance.
Succión de suero de alta capacidad
Logra una mezcla pareja y reduce las pérdidas
Gracias a nuestra función de succión de suero de alta capacidad, a la hora de eliminar el suero de la cuajada, el trabajo se realiza de manera rápida. Reduce el tiempo de sedimentación, por lo que minimiza la fundición de la cuajada. En consecuencia, cuando la mezcla comienza de nuevo, se requiere menos fuerza para aflojar las partículas de cuajada y generar una mezcla uniforme. También se reducen las pérdidas de grasa y de partículas finas.
Cordless whey seive
Enhances hygiene and reliability
The whey sieve is lowered and lifted by means of a stainless-steel cylinder, which is both hygienic and reliable. It moves fast, especially during lifting, which further contributes to a short sedimentation time and hence, limits the losses of fat and fines.
