Design and construction of machinery and equipment for mozzarella and cheese

Cheese mass drainage Mod. DRENTUN01 -
Above data and pictures are for reference only and may be modified without prior notice

Code	DRENTUN01
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. DRENTUN01 -
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 dosing vat;
- Pressing unit for cheese block.
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.
The structure of the curd draining vat has been designed with shape geometry truncated cone type and its lower part is attached to an adequately-sized whey buffer collectors, for other drained whey from cheese mass, during passage on the belt.
Cheese mass is unloaded directly from roller drum to drainage belt. Drainage belt speed can be set automatically by PLC and controlled by inverter. It`s possible also set technological recipe for full automatic processing.
Continuous feeding makes the curd accumulate in the final part of the belt and practically underneath the pressing area.
A pneumatic press is mounted onto the structure in this point. The pressing force and times can be adjusted directly by the operator, by acting on the relevant commands or through set recipe in PLC.
Pressing takes place through to an adequately stainless steel blade, which has an overall size equal to the width of the belt.
Once the set pressing time has expired, the pressing blade is returned to stand-by position and the belt is advanced.
After this section, cheese mass is automatically pushed to cutting area (to produce cheese block), where will be assembled fix knives with intermediate space designed according customer requirements.
Successively, cheese blocks fall down to outlet area.

Cheese mass drainage Mod. DRENTUN01 -
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
Discharge height	Adjustable
Working height	Adjustable
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.
External vat shaped section and sloping bottom for discharge of drained whey.
Internal vat perforated for drainage processing of the cheese mass.
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.
Draining vat have a truncated cone geometry.
Draining belt anchored to the sides, with automatic system for speed movement according inquired technology.
Pressing system, anchored on the main vat structure; pneumatic system. Pressing time and cycle can be set by PLC (for recipe) or manually.
Pressing blade made in stainless steel AISI 304, with high thickness and dimension.
Cutting system with fix knives, in stainless steel.
Accumulation area, pressing & cutting unit are full Teflon coated.
Tunnel is complete by covers for all surface, for automatic CIP.
Covers opening are adjustable through pneumatic system. In this way customer can choice during processing to work with opening covers for processing eye control or to have covers completely closed, checking processing through manhole assembled on covers.
Panel on control in stainless steel, complete of PLC, inverter and touch screen high resolution.
Pipes and sprinklers have to be connected to an external CIP plant (on customer inquiry is possible arrange an individual CIP, through a vat for CIP solution arrangement, assembled downstairs vat structure).

Cheese mass drainage Mod. DRENTUN01 -
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. DRENTUN01 -
Above data and pictures are for reference only and may be modified without prior notice

Company name *
City *
Phone *

VAT Number *
Province *
E-Mail *

Question

Completing this form authorises customer information to be used in compliance with the Italian Legislative Decree D.Lgs 196/03

I ACCEPT I DO NOT ACCEPT