Unique knife & frame design
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.
Dimple heating jacket
The curd/whey mixture is heated (or cooled) by a dimple jacket filled with hot water, which is wrapped around the bottom of the vat (with an option to have it wrapped around the side walls of the tank body, if needed). This method can achieve the same heat transfer effect as steam heating, but with a lower temperature. Moreover, the temperature is easier to control, thereby reducing fouling and denaturation of the whey proteins.
Stable Vat design
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.
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.
Thanks to the double vertical shaft, it is possible to work with a wide variety of filling levels. This expands your freedom to produce different cheese types without compromising the equipment’s performance.
当需要从凝块中去除乳清时，我们的高容量乳清吸出功能可以快速完成该项作业。 它缩短了沉淀时间，从而最大限度地减少了凝块的融合。 因此，再次开始混合时，只需要较小的力量就可以使凝块颗粒变松散并形成均匀的混合物。 脂肪和微粒的损失也随之减少。
Cordless whey seive
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.