Avantages
La Tetra Pak® Cuve de fromagerie OO SH9 est une cuve spécifiquement conçue pour la production de fromages à pâte semi-dure de haute qualité. Elle dispose de toutes les fonctions nécessaires à un processus contrôlé et prévisible, y compris le remplissage de lait à fromagerie, le mélange des ingrédients, la coagulation du lait, le découpage du coagulum, le brassage, l'élimination du lactosérum, l'apport d'eau, la vidange et le nettoyage en place (NEP).
Production de caillé flexible et fiable
- La cuve verticale permet de produire de nombreux types de fromages
- Un équipement fiable, conçu pour éviter tout problème de stress thermique et prolonger la durée de vie
- Concept de lame breveté, processus de chauffage délicat et aspiration rapide du lactosérum, le tout afin de minimiser les pertes de produits
Caractéristiques
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.
Unité d'aspiration du lactosérum haute capacité
Permet d'obtenir un mélange plus homogène et de réduire les pertes
Notre unité d'aspiration du lactosérum haute capacité vous permet d'éliminer rapidement le lactosérum du caillé. Celle-ci réduit la durée de sédimentation, ce qui minimise les fusions de caillé. En conséquence, la nouvelle phase de mixage requiert moins de force pour libérer les particules de caillé et créer un mélange uniforme. Un tel processus permet également de réduire les pertes de matières grasses et de particules fines.
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.
