メリット
テトラパック® 成形装置 RMC 8/12 は、モッツァレラチーズの成形および整形用の成形装置です。様々なサイズと形状のピザチーズ、モッツァレラ、プロヴォローネのパスタフィラータタイプのチーズの成形に使用されます。
テトラパック成形装置 RMC 8/12 は全自動で、作業員の介在はほとんど必要ありません。
主なデータ
パスタフィラータチーズの成形および設定用の装置
生産能力：
- RMC 8：毎時 4 トン
- RMC 12：毎時 6 トン
用途：
モッツァレラチーズ
High capacity, high product quality
- Industry-leading hygienic design
- High capacity enabled by unique, efficient, heating and cooling circuit
- Gentle handling from the infeed to final ejection ensures product quality
特長
Rotary valve
Enables the world’s highest moulding capacity
Our pioneering rotary valve is equipped with a heating and cooling circuit. Moulds are preheated to receive the cooked, stretched cheese, they are led through a cooling circuit to set the shape, and then heated up again to release the cheese from the mould. This process gives excellent block stability, which enables higher capacity without surface defects.
Indirect heating & cooling
Increases food safety; reduces water consumption
Water is used to heat and cool the moulds/cheese. The water is circulated inside the mould, so it never comes into direct contact with the product. This not only eliminates the risk of product contamination, but also means the water can circulate in a closed loop which reduces energy consumption. No water is wasted, and the circuit does not require cleaning.
Cooling & Ejection system
Efficient setting and gentle release
This machine allows for a lowest temperature cooling media. It also has a heated release zone, which the moulds pass through prior to the cheese being ejected. The fat on the outer layer of the cheese warms up, allowing it to slide out of the mould easily, without sticking.
Interchangeable moulds
Enables production of a variety of shapes and sizes
The machine can accommodate a variety of moulds, and can produce different weight classes within a mould section, provided they have the same cross section. This means you can easily produce pasta filata in different shapes and sizes, weighing between 2.5 kg to 15 kg, and from 200mm to 900mm long which is optimal for slicing. Switching from one mould set to another takes approximately 20 – 30 minutes.
Note: a non-stick coating is not always required, since the release zone is heated, allowing the cheese slide out in a natural way.
Moulder
Enables excellent fibre alignment, high quality product
The curved tubes of the moulder neck are designed with a large radius. This means the cheese follows a broad, gentle sweep, avoiding any sudden or jagged turns that might disrupt the cheese fibres. Since the fibres remain aligned, the end product is of high quality and does not lose moisture to aggressive handling.
Control system
Automatic operation and high reliability
This equipment is fully automated, requiring little or no operator intervention. Once the auger speed is set, the moulder augers are turned on and off by a level sensor. You can choose between an Allen Bradley or a Siemens control system.
Enclosed CIP cabinet
Simple and efficient cleaning
Instead of running CIP on the entire unit, this moulding machine has an enclosed CIP cabinet, through which the product contact areas (the moulds) pass. Localizing the area that needs to be cleaned, this makes the process simpler, safer, and more efficient. It also reduces the need for detergent, therefore cutting down on waste.
