Vantaggi
Tetra Pak® Polivalente OO SH9 è progettato specificamente per la produzione di formaggi di tipo semiduro di alta qualità. Offre tutte le funzioni necessarie per un processo controllato e prevedibile, tra cui riempimento con latte destinato alla produzione di formaggio, miscelazione degli ingredienti, coagulazione del latte, taglio della cagliata, mescolatura, aggiunta dell'acqua di scarico del siero del latte, svuotamento e Cleaning In Place (CIP).
Produzione affidabile e flessibile della cagliata
Caratteristiche
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 bottom of the vat (with an option to have it wrapped around the side walls of the tank body, if needed). This method can achieve the same heat transfer effect as steam heating, but with a lower temperature. Moreover, the temperature is easier to control, thereby reducing 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.
Vertical shafts
Increases the number of possible products
Thanks to the double vertical shaft, it is possible to work with a wide variety of filling levels. This expands your freedom to produce different cheese types without compromising the equipment’s performance.
Aspirazione del siero di latte ad alta capacità
Raggiunge una miscela omogenea e riduce le perdite
Quando è il momento di rimuovere il siero dalla cagliata, la nostra funzione di aspirazione ad alta capacità fa rapidamente il lavoro. Riduce il tempo di sedimentazione, minimizzando la fusione della cagliata. Di conseguenza, quando la miscelazione ricomincia, si richiede meno forza per allentare le particelle di cagliata e creare una miscela omogenea. Si riducono anche le perdite di grasso e le multe.
Cordless whey seive
Enhances hygiene and reliability
The whey sieve is lowered and lifted by means of a stainless-steel cylinder, which is both hygienic and reliable. It moves fast, especially during lifting, which further contributes to a short sedimentation time and hence, limits the losses of fat and fines.
