通过无模具技术提高鲜奶酪良率和效率
不断增长的需求给您的生产带来持续的压力，既要保持始终如一的质量、最大化产量并保持高卫生标准，同时还要兼顾运营效率和成本效益。
利乐®奶酪成型机2.0将乳清沥水、成型和塑形集成在一个完全封闭的无模具系统中。专利型真空技术在保障食品安全的同时，还可提高生产量、改善一致性并减少停机次数。分配精度高达±1%，让您能够精准把控良率，减少浪费，并最大限度地减少损失。
设计操作简便，可简化清洁流程、降低资源消耗，助力降低运营成本，同时保障生产平稳运行。设备内置自动化、数字化集成及未来人工智能优化能力，助您高效扩产升级，在激烈的市场竞争中抢占先机。
产能
每小时高达2,600公斤
应用
如墨西哥鲜奶酪、帕尼拉奶酪、米纳斯鲜奶酪、特沃劳格奶酪、乳清干酪等新鲜奶酪
特点
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.
