Benefícios
O módulo do Sistema Tetra Pak® Casomatic MC3 permite produzir queijo e soro de leite de alta qualidade de maneira eficiente. Ele fornece um sistema totalmente automático e contínuo para drenagem de soro do leite, pré-prensagem, formação exata de blocos de queijo e envase modulado em uma sequência.
O equipamento é adequado para a produção de tipos de queijo duro ou semiduro. Com a adição de uma tela de separação do soro do leite, os tipos granulados de queijo também podem ser produzidos.
A alta capacidade por coluna é alcançada com a aplicação de um flexível sistema de drenagem do soro de leite. O Sistema Tetra Pak Casomatic MC3 é a escolha certa para produzir queijo de vários tamanhos.
O Sistema Tetra Pak Casomatic MC3 oferece as seguintes vantagens:
- Flexibilidade no tamanho e forma de queijo
- Máxima eficiência
- Flexibilidade ideal
- Boa qualidade de queijo e soro de leite
- Excelente precisão de peso
- Teor preciso de umidade
- Desempenho confiável
- Desempenho ambiental melhorado
Resumo
Sistema multicolunas para a drenagem e formação de queijos semiduros e duros
Capacidade
800 – 1900 kg/h por coluna (o total depende do número de colunas, dos tipos e das dimensões do queijo)
Aplicações
Queijos duros e semiduros
Efficient cheese production with flexible format
Características
Dimple jacket cooling
Reduces variations in moisture content
A dimple jacket is wrapped around the conical part of the buffer tank, cooling the curd/whey mixture during filling, residence and emptying. This slows down the acidification process, thereby limiting the degree of variation in moisture content of the final cheeses from beginning to end of batch.
Buffer tank design
Ensures a consistent whey /curd ratio
Based on many years of accumulated expertise and experience, we’ve developed a buffer tank with the optimal inner dimensions and agitator to maintain an almost constant ratio of curd and whey and a constant curd particle distribution. This results in a curd mixture of uniform consistency to be fed into the casomatic system.
Drainage system
Controls the volume of whey that is drained off
The drainage system is divided into three perforated sections, gently draining off whey at each step until the desired amount (according to the pre-set recipe) has been removed - in order to create a stable, compact curd block. A regulating membrane valve is used to control the flow of whey and ensure the optimal amount is removed. The gentleness of the process keeps the product intact and minimizes losses.
Whey circulation system
Keeps the machine clean during production
A whey circulation system keeps the curd fines in the draining section in motion and prevents sedimentation. Flow dividers minimize curd build-up on the flanges of the inserts, limiting the growth of microorganisms during production and enabling a shorter CIP cycle.
Dosing chamber design
For more hygienic production
The enclosed dosing chamber is designed to allow whey to flow down from top to bottom, preventing any curd build-up. This continuous flow of whey is combined with regular flushing to minimize bacterial growth and enable longer production runs.
Automation system
Monitors production and compensates for disturbances
Our 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 or cooling the buffer tank. The control system does this automatically, without the need for any operator intervention.
Conveyor
Gentle handling
Presenting moulds to the columns, collecting curd blocks and transporting the filled moulds to the pressing system, the mould conveyor handles your product gently every step of the way. It includes a lifting buffering system to ensure the curd blocks land softly in the mould on the conveyor, and smooth transport from the columns to the presses.
Column inserts
Enable production of different shaped cheeses
Different types of inserts inside the column determine the shape of the cheese being made. With multiple pipes and independent drainage sections you can produce a high volume of small cheeses. The inserts are easy to change in between production runs and the job only takes approx. 30 minutes per column. Once formed, the cheeses are placed in single or multi-moulds, as needed.
