モールドを使用しないテクノロジーでフレッシュチーズの生産量と効率を向上
需要の高まりにより、生産現場は、一貫した品質の提供、歩留まりの最大化、そして最高の衛生基準の維持に対する絶え間ない圧力に直面しています。その一方で、運用効率とコスト効率も維持しなければなりません。
テトラパック®チーズフォーマー 2.0 は、ホエー排出、成形、形成を、モールドを使用しない完全密閉式の単一システムに統合しています。特許取得済みの真空ベース技術の採用により、食品の安全性を守りながら、処理能力の増強、一貫性の向上、停止時間の削減を実現します。±1% 以下のポーション精度によって、歩留まりをより厳密に制御し、無駄を減らし、ロスを最小限に抑えます。
操作の容易さを重視して設計されており、洗浄が簡素化され、リソースの使用量が削減されるため、生産をスムーズに稼働させながらランニングコストを削減できます。また、オートメーション、デジタル統合、そして将来の AI による最適化への対応が組み込まれているため、効率的に拡張を行い、競争の激しい市場で一歩先を行くことができます。
処理能力
最大 2,600 kg/時
用途
ケソ・フレスコ、パネラ、ミナスフレスコ、トファルグ、リコッタなどの各種フレッシュチーズ
特長
Vacuum system
Enables production of several cheese types
The columns are built with an inner perforated tube. When a vacuum is applied inside the column, this creates a downwards flow, compressing the curd. The operator can adjust the degree of vacuum pressure and duration, to remove the exact amount of whey desired. This enables very controlled and stable forming, and allows for the production of a variety of different fresh cheeses.
No mould concept
Reduces weight variation, improves hygiene
Instead of moulds, this unit uses whey drainage and a vacuum system to draw and compress the curds. After cutting, each portion of cut cheese is pressed from beneath, helping to create the exact size, shape and weight of cheese required. The no-mould concept completely eliminates the need for mould cleaning (with its associated economic and environmental costs i.e. water and chemical use) and reduces the risk of bacterial contamination. Manual handling is also reduced – a single operator can handle this machine.
Automatic dosing system
Predictable and equal weight
The dosing system consists of stamps, knives and cups. First the knives are opened, then the cheese moves down and out of the column into the cup. The knives then close to make the cut. Stamps press each cheese from underneath, pushing them up against the knife, and a vacuum is applied to remove any excess moisture. The size of the cheese can be changed simply by moving the position of the stamps inside the cup. The operator can make adjustments via the operator panel, during operation.
Whey collection
Get the most out of the milk
Collecting as much whey as possible has both economic and environmental benefits. More of the raw material is used, reducing waste and ensuring you get the most out of your raw ingredients. While the curd and whey is inside the column, whey is drained first through the perforated walls of the hopper. Removal of whey from the upper section of the column happens naturally, thanks to gravity. In the lower section, more whey is removed, this time by vacuum. During portioning, further whey is sucked off the surface of the cheese, also by vacuum. For certain cheeses, such as panela, an additional whey draining stage takes place as the curd enters the columns.
Hopper & Auger
Even distribution of curds
As the curd and whey falls into the hopper, two augers rotate to draw it into the unit. The speed and direction of the augers is programmed to ensure the curd is evenly spread between all the columns. Having the same amount of product in every column leads to stable and controlled product quality.
