Fresh curd from cow or from buffalo milk
ADVANTAGES:
- For the production of mozzarella, cheddar, hard and semi-hard cheese
- Homogeneous product stirring
- By reduction of fat losses the production yield increases
- Rapid and effective sanitization
Products
Technical Features
- Entirely built in AISI 304 stainless steel
Stirring and cutting system guarantees gentle and effective curd treatment - Stirring-cutting system type “planetarium” with mechanical variable speed drive (with frequency converter on request
- Double cutting tools for each cheese vat
- Cutting with interchangeable tools to have possibility to change the distance between the knives according to the client’s request
- The stirring tools reduce fat losses in the whey
- Hydraulic plant to tilt the vats, complete with piston, valves and control panel
- Limit switch for tilting control
- Level gauge (except models with CIP cover)
- Probe thermoregulator PT 100 to control milk temperature
- Thermal insulation with basalt rock wool
- General Control panel with IP 65 protection for the management of the functions of the cheese vat
- Mechanical and electromechanical safety sensors
OPTIONAL:
-
Arrangement to CIP washing system with cover and spraying balls
Technical data
| MODELS AVAILABLE | ||
|---|---|---|
| Capacity It | Dimensions cm | Electric power max. KW |
| 1000 | 232 x 202 x 285 h | 2,25 |
| 1500 | 256 x 226 x 285 h | 2,25 |
| 2000 | 272 x 246 x 285 h | 2,25 |
| 2500 | 290x 275 x 285 h | 2,25 |
| 3000 | 297 x 281 x 285 h | 2,25 |
| 4000 | 340 x 320 x 285 h | 3,00 |
SANITISATION
The machine is manufactured according to current regulations on hygiene and sanitisation.
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