Ventajas
Tetra Pak® Long Former es un sistema continuo y completamente automatizado para el drenaje de suero, el preprensado, la formación precisa de bloques de queso y el llenado de moldes en una sola secuencia, especialmente diseñado para producir bloques largos de queso de hasta 1 m para rebanar y dividir en porciones. Tetra Pak® Long Former es adecuado para la producción de tipos de quesos duros y semiduros.
Información rápida
Unidad de escurrido y moldeado para queso semiduro largo
Capacidad
Entre 800 kg/h y 1600 kg/h (según el tipo de queso y las dimensiones)
Aplicaciones
Queso semiduro
When size matters
Características
Thin draining sections
Maintains high whey quality
Whey is removed inside the column, via three draining sections. The short distance between the perforated plate and the wall of the draining sections (only 8-10mm) ensures turbulence in the whey flow. Without the need for external pumps, whey is constantly exchanged, keeping the curd fines in motion and preventing sedimentation. This means there’s no curd build-up over time, which limits the growth of microorganisms during production and enables a shorter CIP cycle. The whey is constantly refreshed, ensuring quality remains high and stable.
Sistema de dosificación y corte
Peso exacto y corte de bloque preciso
Una placa de dosificación controlada por un servomotor dosifica con precisión los bloques de cuajada, que luego se cortan con una cuchilla que se mueve rápidamente. Esto reduce al mínimo el daño mecánico y deja la superficie de la cuajada lisa. La altura de las placas de dosificación se puede ajustar en pequeños incrementos (0,2 mm) para obtener el tamaño exacto de la porción de bloque requerida, y el software adecuado hará el resto.
Curd block forming
Accurate moisture distribution and high-quality appearance
When making long cheese it’s essential that, when sliced, the block shows a consistent quality all the way through. From start to finish, every step in the Tetra Pak® Long Former is designed with this objective in mind. The final touch comes after cutting, when the block is gently pressed up against the closed knife, compacting and deaerating its upper side. At the same time, the plate below compresses the block’s lower side. The curd block is then smoothly transferred to the front of the machine.
Automation system
Monitors production and compensates for disturbances
The advanced control software is programmed to continuously monitor production and minimize the effects of any unexpected disturbances on the line. Since the composition of cheese changes rapidly, it is important to compensate for any deviation in production by e.g. adjusting cutting height. The control system does this automatically, without the need for operator intervention.
