Benefícios
O Tetra Pak® Cheese Vat OST SH6 é um tanque horizontal para a produção de queijos (semi)duros. O tanque oferece todas as funções necessárias para um processamento controlado e previsível, incluindo envase de leite para queijo, mistura de ingredientes, coagulação de leite, corte da coalhada, mistura, descarga do soro de leite, adição de água, aquecimento e resfriamento indiretos, esvaziamento e CIP (limpeza no local). Usar água quente em um revestimento de aquecimento para aquecer o produto permite que o operador tenha mais controle da velocidade e da temperatura de aquecimento.
Proven equipment, built on over 40 years of expertise
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.
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.
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.
High-capacity whey suction
Achieves an even mixture and reduce losses
When it’s time to remove the whey from the curd, our high-capacity whey suction feature does the job quickly. It reduces the length of sedimentation time, thereby minimizing the fusing of curds. Consequently, when mixing begins again, less force is required to loosen the curd particles and create an even mixture. Losses of fat and fines are also reduced.
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.
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.
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.
Opções
Sensor de coagulação
O sensor contém uma luz infravermelha que detecta quando a coagulação começa. Com base nesses dados, ele calcula quando o corte deve começar, levando a um resultado mais preciso e confiável do que o possível com o controle manual. Se por algum motivo o leite não estiver coagulando adequadamente, o sensor alerta o painel de controle, reduzindo bastante o tempo de inatividade associado a esse tipo de desvio.
