Design and construction of machinery and equipment for mozzarella and cheese

Cheese mass drainage Mod. DRENTUN02 -
Above data and pictures are for reference only and may be modified without prior notice

Code	DRENTUN02
Production type	Different uses and not standard / Other unspecified type, Dry pasta filata cheeses, Fiordilatte and similar products, Kashkaval, Kassery / Kasar, Mozzarella, Pizza cheese / Pizza mozzarella, Stick cheese, Suluguni,
Company sector	Dairy industry / Cheese factory Start-up
Production capacity	According capacity The production capacity is related to the characteristics of the desired final product

Cheese mass drainage Mod. DRENTUN02 -
Above data and pictures are for reference only and may be modified without prior notice

This line has been designed for dairy industry where coagulation is done by citric or mixed ripening of the cheese mass (with cheese mass acidification time included between 30 and 60 minutes).
Processing line is composed by:
- Automatic unit for curd draining and ripening;
- Curd accumulation drainage vats- trolleys;
- Cheese mass vat drainage vat overturning by pneumatic system.
After these sections the curd feeds a standard elevator with cutting type M26TAG, for continuous loading of the stretching machine.
The unit is made up of a stainless steel roller drum, who has adequately-sized micro-perforated sheet steel, which allows, draining of the most of the whey and preserving from loss of micro parts of curd that could be evacuated with the whey. The drum turns around itself and this movement eases the expulsion of whey.
Drained whey is sucked through a pipe on the base of the drum, which is connected to a pump that sends the whey to the dedicated processing line.
After that cheese mass in the vat, have right fermentation PH; customer must provide to move manually vats to overturning system.
This system ensure full unloading of the cheese mass to a feeding hopper with adequate volume, which will be loaded to cutter system for stretching section feeding.

Cheese mass drainage Mod. DRENTUN02 -
Above data and pictures are for reference only and may be modified without prior notice

Length	IT 0 mm \| USA/UK 0 ft According capacity inquiry
Width/Depth	IT 0 mm \| USA/UK 0 ft According capacity inquiry
Height	IT 0 mm \| USA/UK 0 ft According capacity inquiry
Electric power	According capacity inquiry Kw
CIP	NO (optional)

Production features

For production of mozzarella, pizza mozzarella, kasar, kashkaval, suluguni, loaf mozzarella, any type of pasta filata cheese.

Specifications

Made in stainless steel AISI 304.
The roller drum has adequately-sized micro-perforated sheet steel, which allows, draining of the most of the whey and preserving cheese mass quantity.
Whey pump included, made in stainless steel AISI 304.
Drainage vat � trolley made in stainless steel AISI304, complete of microperforated plate, movable for full cleaning. Assembled on wheels for easy handling. Complete with an inox valve for residual whey expulsion.
Vat designed with an easy and quick anchorage system to overturning plant.
Overturning plant pneumatic system, full manageable by panel of control.
Feeding hopper to receive cheese mass with right volume and auger for full handling of the entire cheese mass quantity, to cutting section.
Feeding hopper made in stainless steel AISI304, covered by Teflon for parts in contact with cheese.
Mechanic and electro mechanic safety items assembled in dangerous area.

Cheese mass drainage Mod. DRENTUN02 -
Above data and pictures are for reference only and may be modified without prior notice

Lobe pumps for cheese mass feeding to maturation-fermentation area

Cheese mass drainage Mod. DRENTUN02 -
Above data and pictures are for reference only and may be modified without prior notice

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