Ventajas
Aplicación
La tina quesera Tetra Pak® OST CH6 es una tina horizontal para la producción de cuajada, en especial la cuajada de cheddar, pasta hilada y tipos de quesos similares. La tina cuenta con todas las funciones que se necesitan para un proceso controlado y predecible, incluidos el llenado de leche para quesos, la mezcla de ingredientes, la coagulación de la leche, el corte del coágulo, la mezcla, el desecho del suero, el agregado de agua, el calentamiento y el enfriado indirecto, el vaciado y la CIP (limpieza en el sitio). El uso de agua tibia para calentar el producto en un sistema de refrigeración de hendidura permite que el operador tenga más control sobre la velocidad de calentamiento y la temperatura.
Proven equipment, built on over 40 years of expertise
- Ideal for volume production thanks to best-in-class efficiency, accuracy and reliability
- Patented knife design and gentle heating process help keep product losses in check
- Designed for easy access to seals (without removing the drive unit) enabling quick, safe maintenance
Características
Single horizontal shaft
Increases performance and reliability
The horizontal shaft design maximizes the first whey discharge and prevents lumps from forming after whey discharge. It gives a highly reliable, repeatable result, making this unit ideal for volume producers of several similar cheese types, for whom efficiency is key.
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 vat. This method can achieve the same heat transfer effect as steam heating, but with a lower temperature. Moreover, the temperature is easier to control, which reduces 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.
Access to seals
Reduces maintenance time
The seals can be accessed from the exterior or the vat without removing the drive unit. This makes them easy to reach for maintenance purposes. It reduces the time needed for servicing and increases safety of servicing. It also gets your production back up and running fast after a stop, with the minimum downtime.
Rennet dosing
Gives an even distribution of rennet and improves yield
The automatic dosing and distribution system ensures an even amount of rennet throughout the milk. In turn, this leads to accurate and even coagulation, thereby reducing product deviations and increasing yield. Since the manway doesn’t need to be opened to pour in rennet, hygiene is also enhanced.
