Multipurpose tank for all types of cheese. Capacity: from 200 till 500 lt. Vat made of stainless steel AISI 304. Main tasks: agitation, heating, pasteurization, cooling, coagulation, cutting of the curd and draining. The vat is placed on a base and is tilted for unloading by a hydraulic control unit. Curd cutting harp with knives; [...]
Automatic washing CIP. CIP washing systems are designed and manufactured for the sterilization and washing of all types of milk tanks and machines. The system provides a wash with water and soda and acid solutions. Time and temperature are set by the operator. The cycle includes: water rinsing à soda washing à water rinsing à [...]
Machine for washing cheese moulds. Water storage tank where are placed two counter-rotating brushes made of food nylon. The brushes are rotated by two gearmotors mounted outside the tank. It is possible to wash from 200 to 300 moulds per hour accordingly to the operator’s speed. Electric box on machine’s edge with stop/start button. Dimensions: [...]
Machine for washing moulds. Washing system for swirling immersion. Consisting of two baskets, lifting and rotation hoist. The turbulence is caused by an high-pressure pump. The temperature of the washing tank is controlled by a PT 100 probe and by a digital thermoregulator. Electric panel for control management.
Fermenter for yoghurt. Capacity: from 100 till 2.500 lt. Main tasks: agitation, heating, pasteurization, cooling and draining. Vertical tank mounted on feet. Heating by steam. Cooling with mains water or chiller. Handling through scraping-blade agitator, internal and bottom plating. Electrical panel with PLC touch screen for temperature setting with the possibility of inserting various recipes.
Automatic machine for filling and sealing of plastic pots for yogurt. Capacity: from 1.000 to 3.000 pcs/hour. Dosage: 125- 500 gr. Consisting of: pots depot with destacker, pot presence and product dosage detectors, pneumatic dosing pump, system that put lids, pot date marker and ejector. All the functions are managed by a PLC.
In this system, the brine is continuously filtered, cooled and sanitized. The vat consists of: stainless steel vat with loading zone, stopover of cheese in immersion, unloading zone. The flow that is generated by the loading pump of the brine moves the floating forms. As the tank empties of cheese, the pump resets and the [...]
Machine to pasteurize and homogenize the ricotta. Flow rate: from 250 to 1.000 kg/h. Through this treatment and hot packaging, the conservation lasts up to two months in the cold chain (4°C). The machine can be washed in closed loop, drainage with manual valve. Electrical panel for management.