Pressing whey is collected in a tray. The tray is emptied and cleaned after every pressing cycle. This principle ensures high quality whey production during a full production run
The moulds are positioned in trays. The presses will remain free from whey and curd particles during the full production.
Since the moulds are positioned in trays limited CIP cleaning is required.
The tray concept is equipped with open presses and enables easy access and maintenance
Low cycle speed
For high capacity lines two moulds can be positioned in one tray which reduces the cycle speed of the line. A slower gentler speed reduces the wear and tear and risks for disturbances.
The size of the Whey Tray system can be aligned and adapted to suit your today and future capacity requirements as well as the type and cheese formats. The layout of the Whey Tray system can be adapted to fit the available space in your building.
Triple level rinsing unit
The rinsing machine has a compact design which enables to clean moulds, lids and trays simultaneously. The moulds, lids and trays are conveyed on three levels in height through the rinsing machine. The rinsing machine consists of four sections: pre-rinse, main rinse and two post rinse sections for effective and efficient cleaning. The rinsing water for the post rinse is reused after use in the pre rinse section.