Industrial Small Scale Cheese Vat for White Cheese Production Line

China Industrial Small Scale Cheese Vat for White Cheese Production Line, Find details about China Industrial Small Scale Cheese Vat, Cheese Vat for White Cheese Production from Industrial Small Scale Cheese Vat for White Cheese Production Line

Basic Info.

Model NO.

WS-NLC-600

Application

Milk, Cheese

Customized

Material

SUS304

Weight

100kg-1000kg

Voltage

380V/220V 50Hz or Customized

Max. Temperature

95°c

Function

Milk Curd Making Machine

Capacity

100-5000lph

Raw Material

Fresh Liquid Milk

Processing Capacity

Clients Requirement

Trademark

Transport Package

Wooden Case

Specification

1200*1200*1300mm

Origin

Shanghai, China

Model NO.

WS-NLC-600

Application

Milk, Cheese

Customized

Material

SUS304

Weight

100kg-1000kg

Voltage

380V/220V 50Hz or Customized

Max. Temperature

95°c

Function

Milk Curd Making Machine

Capacity

100-5000lph

Raw Material

Fresh Liquid Milk

Processing Capacity

Clients Requirement

Trademark

Transport Package

Wooden Case

Specification

1200*1200*1300mm

Origin

Shanghai, China

Product Desciption

CHEESE VAT

Introduction:

This cheese vat consist of a triple-walled, insulated, oblong or round stainless steel vat with an overhead stirring machine. The stirring mechanism of oblong vat is driven by two motors: one for longitudinal move and one for the rotating motion. The control panel is fitted into the superstructure. By means of the 'touch screen on this panel various programs for stirring, cutting and tipping can be executed. The programs could be customized designed as PLC control system,operating the various drive components. It is controlled the accurately temperature of milk in vat by an electrical thermostat system to operate the steam valve heating water. The oblong cheese vat is fitted with a fully automatic process controller. This controller allows programs for a range of processes for the production of types of cheeses to be stored and executed. This helps ensure uniform cheese quality.

Working Principle:

The cheese milk is pre-treated, after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk to coagulate to a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size to facilitate expulsion of whey. During the rest of the curd making process the bacteria grow and form lactic acid, and the curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated according to a preset program. The combined effect of these three actions - growth of bacteria, mechanical treatment and heat treatment - results in syneresis, i.e. separation of whey from the curd grains. The finished curd is placed in cheese mould, which determine the shape of the finished cheese. The cheese is pressed, either by its own weight or by applying pressure to the mould. Finally, the cheese is coated, wrapped or packed. Most kinds of cheese will ripened in the ripening room for different period.

PARAMETERS:

Model	WS-NLC
Volume	100-2000L
Heating method	Steam or Electric heating
Material	SUS304
Agitator	1-3pcs or customized
Insulation material	polyester foam
Insulation thickness	50mm-70mm
Default power system	it can be customized.
Maxmum temperature	95 Celsius degree