Benefits
Tetra Pak® String Cheese Cutter AC is designed for cooling and cutting extruded cheese ropes from our Tetra Pak® Cheese Extruder DA S. Accurate length is accomplished using a laned cutting table with brine diffuser, a fiber optic sensor bed, and individual cutting knives.
Quick facts
Designed for cooling and cutting extruded cheese ropes
Capacity
680 kg/hour (1500 lbs/hour)
Applications
For production of string cheese
Continuous cutting of string cheese
- Flexible – adjustable string length and cuts a multitude of string rope diameters
- Easy to disassemble and clean
- Low maintenance cost
Features
Laned cutting table
Accurate string length
Accurate string cheese length is achieved through using a laned cutting table with brine diffuser, a fiber optic sensor bed and individual cutting knives.
Easy adjustments
String flexibility
String length can be set by easily adjusting the sensor head position. The machine is also able to cut a multitude of different string rope diameters – no equipment modifications needed.
24 individual cooling lanes
Continuous high capacity cutting
The flow of brine in the 24 individual cooling and cutting lanes is controlled by flow valves. The brine floats into a distribution box and exits into the channels of the cutter. Each of the lanes acts independently to secure continuous high-capacity accurate cutting.
Control panel
Easy operation
Tetra Pak® String Cheese Cutter AC is equipped with a PLC and has an on/off switch with an E-stop and reset button. Fiber optic sensors trigger the cutting knives. Each lane sensor may be individually adjusted for optimized accuracy.
Open Channel Frame Design
Hygienic Design
Elimination of box tubing ensures highest hygienic standards.
Adjustable Height
Fine tune rope thickness
Adjustable table height under the extruder head allows further control over the thickness of the cheese.
How does it work?
The cheese enters the cheese cutter in “rope” form. Contained in 24 individual cooling lanes, the extruded cheese floats to the cutting section on a flow of brine. When the cheese ropes reach the cut sensor, they are cut to a length which is manually set and can be adjusted during operation. After the cheese is cut, it travels to the next stage of the process – typically a brine bath.
View video to find out how it works
How does it work?
The cheese enters the cheese cutter in “rope” form. Contained in 24 individual cooling lanes, the extruded cheese floats to the cutting section on a flow of brine. When the cheese ropes reach the cut sensor, they are cut to a length which is manually set and can be adjusted during operation. After the cheese is cut, it travels to the next stage of the process – typically a brine bath.
View video to find out how it works
