CHEESE VAT
The cheese vat are essential if one chooses to start with milk as a raw material. The primary functions are milk coagulation and curd preparation; these phases of the production process are the basis of a traditional cheese.
The MilkyLAB cheese vats guarantee efficient treatment of the curd, performing a gentle cutting and agitating action.
The gentle and constant product flow reduces the breakage of the curd granules avoiding material deposits at the bottom.
Completely made in AISI 304 stainless steel, with heating/cooling system, it is arranged for the CIP automatic washing system.
The MilkyLAB range is divided into two main versions: cheese vat double ``0``; circular cheese vat and with different models it is possible to achieve a production capacity from 1.000 lt. to 18.000 lt.
(Custom configurations through optional available, see product sheet.)
CURD MATURATION
Thanks to the exclusive MilkyLAB technology, the curd maturation becomes an automated and particularly efficient process, achieving considerable labour savings, total elimination of curd waste and greater optimization of useful spaces.
This is possible through an automatic moulding machine, which after having moulded and dosed the curd in 10-20 kg blocks, unloads them directly in special boxes. After, these boxes are stacked in the maturation chamber at a controlled temperature to obtain the optimal PH. At the end of the process the blocks are ejected for the next stretching phase and the boxes, washed in automatic way, are again available for the new cycle.
Production capacities can be modulated according to customer requirements.
(Custom configurations through optional available, see product sheet.)
CURD CUTTER
The curd cutter has the function of cutting fresh or defrosted industrial curd type “Euroblock” of 10-16 kg in slices of the optimal size for next stretching phase.
The machine is also equipped with CIP washing system and automatic loading
to ensure the continuous process and avoid the use of labor.
(Custom configurations through available optional available, see product sheet.)
STEAM COOKER-STRETCHER
Thanks to the exclusive feature of the steam process, these cooker-stretcher are suitable for the melting and the stretching of mozzarella, buffalo mozzarella, pizza cheese, analogue mozzarella, processed and spreadable cheeses.
This process allows the use of different raw materials: curds, (fresh or frozen), powders (rennet casein, starch), vegetable and animal fat. Lastly, spices and aromas can be used as desired. The advantages are: heating time reduction with related energy savings; higher final product yield and the elimination of fatty water residues.
Completely made in AISI 316 stainless steel, it is equipped with two bidirectional augers and an exclusive double jacket vat that allows the introduction of steam directly, or injected into the double jacket. In addition the machine is equipped with an automatic CIP washing system. With the various models available, the production capacity varies from a minimum of 80 kg/h to a maximum of 3.000 kg/h.
(Custom configurations through optional available, see product sheet.)
HOT WATER COOKER-STRETCHER
The water stretching machines are suitable for the production of mozzarella with variable humidity, using fresh curds from cow or buffalo.
Completely made in AISI 304 stainless steel, the stretching machines are equipped with augers, kneading arms and water introduction temperature control system, to guarantee optimal product elasticity. By adding the Curd cutter, optimal curd size can be obtained before the stretching phase.
With the various models available, the production capacity varies from a minimum of 50 kg/h to a maximum of 3.000 kg/h. (Custom configurations through optional available, see product sheet.)
FEEDING MACHINES
Milkylab feeding machines are suitable for transporting the product from the stretching machine to the moulding section, ensuring the continuous moulding process.
The CIP automatic washing version is available on all models.
(Custom configurations through optional available, see product sheet.)
DRY SALT DEVICE
This system distributes crystalline salt into the cooked flow in a percentage set in proportion to the quantity of product passing.
The cheese previously stretched is conveyed into the salting station by a slide.
During the passage of the product, the compression roller detects the height, while the encoder detects the speed.
Thanks to these two parameters, the PLC automatically calculates the exact dosage of salt to be distributed.
In this way, the salt dosage will remain constant regardless of the moisture present and the hourly production.
(Custom configurations through available optional available, see product sheet.)
MOULDING MACHINES
MilkyLAB moulding machines are suitable for moulding mozzarella cheeses as well as being particularly versatile thanks to their many accessories. With the high technology used and the different models available, production can reach up to 3.000 kg/h.
All our models are equipped with an electrically heated double jacket that allows ideal temperatures to be maintained for optimal moulding.
For the production of spherical mozzarella or special shapes, is recommended the use of moulding roller machine with predetermined weights.
In case of cylindrical or rectangular blocks, the solution indicated is with automatic or semi-automatic carousel moulding machine.
The CIP automatic washing version is available on all models.
(Custom configurations through optional available, see product sheet.)
COMPACT MACHINES
The Compact line combines stretching-moulding machines all-in-one, using steam or hot water technology.
The two models are particularly suitable for small - medium productions of analogue mozzarella, string cheese, pizza cheese, and processed cheeses.
The machine is equipped with an incorporated electrical steam generator (Italian Patent) that can produce the necessary quantity of steam during the stretching phase, allowing considerable energy savings and an increased final product yield.
The Compact models are completely made in AISI 304/316 stainless steel.
(Custom configurations through optional available, see product sheet.)
COOLING AND DRYING SOLUTIONS
Through MilkyLAB solutions the cooling phase is characterized by two distinct processes: Immersion cooling in water/brine or through the exclusive and innovative ``SYNCRO`` air cooling process.
Immersion cooling is particularly suitable for mozzarella cheeses, especially for spherical shape. The line, with automatic product feed, includes an extraction belt and a CIP washing system that guarantees high sanitisation standards.
Through the drying tunnel, the product will be dried by eliminating the extra water on the surface.
(Custom configurations through optional available, see product sheet.)
BRINE FILTER
Following the brining process, the brine solution used will be collected in the filtration and restoration system. This system involves the filtration of the brine from residual solids and then be pasteurized at high temperatures and finally replenished the necessary salts to make it ready again for the new production cycle. The automated system allows a significant saving of water, energy costs and personnel involved. (Custom configurations through available optional available, see product sheet.)
RICOTTA CHEESE
The automatic MilkyLAB solution for ricotta production permits the processing of large quantities of whey or milk with considerable savings in labour and energy. The process begins inside cylindrical flocculators with a conical bottom, which unload the ricotta mixed with whey in special vats or on drainage conveyors. This is where the ricotta is drained from the whey and then transported to the smoothing machine for homogenizing and ready for packaging. The smoothing machine also allows the ricotta to be flavoured with spices, aromas, as well as guaranteeing greater preservation.
(Custom configurations through optional available, see product sheet.)
CHEESE COATING MACHINE
The semi-automatic coating machine covers the full surface regardless of the shape and size of the treated product.
The coating surface protects the cheeses from fungal attacks and avoid the loss of moisture during ripening
The system allows a considerable saving of applied product, reduction of time and personnel.
(Custom configurations with optional options available, see product sheet)
CLEANING TUNNEL AND CHAMBER
MilkyLAB washing systems, tunnels or cabins, allow the sanitization of: cassettes, cheese grills, moulds and trolleys. The washing solutions are customizable in compliance with current hygiene standards as well as designed separating the entry sections of the dirty product from the exit section of the sanitized product. The systems ensure considerable savings in labour, energy costs and detergents. (Custom configurations with optional options available, see product sheet)
