优势
利乐®白软干酪槽E4是一种全自动的封闭式解决方案，用于农家奶酪及其他农家奶酪的凝乳制备。该设备经过精密工程设计，确保产品质量始终如一，并将废弃物降至最低。其封闭式设计不仅提供卓越的卫生条件，更能通过提升产量和降低劳动力需求来提高盈利能力。得益于加工槽的众多创新，我们能够对加热速率、奶酪细屑含量以及凝乳颗粒均匀度提供可靠保证。
了解封闭式受控工艺的优势
- 采用开放式加工槽无法实现的全自动单次切割工艺，几乎无需操作员干预，即可产出质地均匀的凝乳。
- 得益于槽体全程均匀加热，产品质量比开放式解决方案更为均一。
- 凭借更高的生产卫生标准及优化稳定的工艺条件，实现卓越的产品安全性与长久的保质期。
特点
Heating jacket
Even curd temperature and no risk of overheating
The heating jacket is placed on the bottom and side walls of the vat, ensuring an even, rapid and controlled heat transfer. By controlling the heat transfer into the cheese curd we also control the speed of syneresis. This makes it possible to determine the exact moisture content in the final product.
Extruded inlet design
Enhances food safety and extends equipment lifetime
In a traditional vat design, the welded connections are perpendicular to the inner jacket wall. As the vat heats and cools over time, it expands and contracts, leading to the risk of cracks in the weld. In this unit, all the connections leading from the inner jacket wall (to the CIP, water, manhole whey discharge etc…) are extruded to create a smooth steel arc. This prevent cracks caused by thermal stress.
Tipping system
Reduces product waste
Towards the end of the emptying process, a pressure transmitter at the bottom of the vat sends a signal to tip the vat and get the last curds out. This ensures that no product remains in the vat, reducing waste.
Indented back wall
No curd remains uncut
The back wall of the vat is designed with indents at regular intervals. This means that when the longitudinal cut is made in the curd, the harp can continue cutting to the very edge of the coagulated curd mass. This means there is no ‘uncut’ curd left, thereby reducing waste.
Blades design
农家奶酪领域正在不断发展——您能否跟上步伐？
农家奶酪热潮开拓了新的需求和消费群体。为了在提供优质产品的同时最大限度地提高产量，许多生产商纷纷探索新型技术。在这篇文章中，利乐专家Lisa Stanger探讨了能够影响农家奶酪未来的挑战和解决方案。
