- After-sales Service:E: Video Technical Support, Online Support
- Warranty:1 Year
- Process:Thermal Processing
- Power Source:Steam or Electric
- Certification:ISO9001
- Automatic Grade:Semi-Automatic
=== Base Info ===
- Model NO.:WS-NLC
- Application:Milk, Yogurt, Cheese
- Customized:Customized
- Material:SUS304
- Electric Power:Variable
- Weight:120kg-1000kg
- Voltage:Customized
- Max. Temperature:95°c
- Function:Milk Curd Making Machine
- Capacity:100-5000lph
- Raw Material:Fresh Liquid Milk
- Transport Package:Wooden Case
- Specification:1200*1200*1300mm
- Trademark:WS
- Origin:Shanghai, China
- Production Capacity:53sets,Month
=== Description ===
Basic Info.
Model NO.
WS-NLC
Application
Milk, Yogurt, Cheese
Customized
Customized
Material
SUS304
Electric Power
Variable
Weight
120kg-1000kg
Voltage
Customized
Max. Temperature
95°c
Function
Milk Curd Making Machine
Capacity
100-5000lph
Raw Material
Fresh Liquid Milk
Transport Package
Wooden Case
Specification
1200*1200*1300mm
Trademark
WS
Origin
Shanghai, China
Production Capacity
53sets/Month
Product Description
CHEESE VATIntroduction:
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 Princyple:
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 or SUS316 |
Agitator | 1-3pcs |
Insulation material | polyester foam |
Insulation thickness | 50mm-70mm |
Default power system | it can be customized. |
| |