Efficient pressing and high-quality whey production
- A-quality whey production, maximizing the profitability of the pressing process
- Increased sustainability; minimize chemicals, energy and waste
- Efficient, gentle pressing of semi hard cheese; the ideal solution for high capacity lines
Features
Whey Tray
Obtaining high quality whey
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
CIP requirements
Limited CIP requirements
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.
Open presses
Good overview, easy maintenance
The tray concept is equipped with open presses and enables easy access and maintenance
Low cycle speed
Reduced cycle speed of line
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.
Adaptable layout
Dedicated solution for the individual plant
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
Ensures efficient cleaning of moulds, lids and trays
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.