String and Cecil Cheese Forming Machine Set

It is used to form local cheeses in desired thickness and size.

String and Cecil Cheese Forming Machine Set Technical Specifications

•  All materials used are AISI 304 quality stainless steel.
•  In the feed, 4 spirals, 4 gears, and 1,5 kW ….  It is driven by a d/min reducer and the speed can be controlled with an inverter on the PLC screen.
•  The feeding chamber and augers should not be sandblasted or Teflon coating can be preferred.
•  Two different mold outlets can be replaced with a bolted system for forming tongue or cecil cheese dough.
•  With the PT100, the water temperature on the supply wall can be controlled from the PLC screen.
•  The water on the wall of the feeding chamber is heated by a pipe serpentine system with pneumatic valve-controlled steam.
•  The water vapor condensed in the system with the trap is thrown out for steam energy recovery.
•  Conveyor modular belt system … kW … d/min is driven by a reducer, speed control can be done.
•  There is a coarse filter in the lower water pool of the conveyor and the drip water circulation is carried out with a … lt/h pump.
•  PE1000 material is used for the cutting tool table.
•  Cheese lengths can be controlled from the PLC screen by timing with the encoder system and with a stainless cutting knife connected to the pneumatic piston.
•  There are 2 idlers and 2 lockable wheels on the conveyor.

You can contact us for the price of the Dil and Chechil Cheese Forming Machine Set.

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 Mozzarella Forming Machine

Mozzarella Cheese Forming Machine is used to form the cheese dough into balls after the boiling and kneading processes have been completed.  Weights can be adjusted according to customer requests.

 Working Principle of Mozzarella Forming Machine

The product coming out of the wet or dry blanching machine is loaded into the product loading chamber of the mozzarella forming machine.  The spirals in the chamber push the product to the outlet openings of the forming apparatus with the pushing power of the engine and it is dropped into the cold water pool.  The cooled product is collected manually.

 Mozzarella Forming Machine Technical Details

*The product inlet chamber, helical, and transfer pipes are coated with Teflon to prevent sticking and the outer surfaces are sandblasted.

*Automatic temperature control is available.

*Water is given to the molds with the help of the sprinkler line and the product is removed.

Electrical panel

*IP 65 protection class stainless panel

*Operator panel

*PLC control

 Mozzarella Forming Machine Prices

You can contact us for Mozzarella Forming Machine Price Information.

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1. Design: Cheese presses come in different designs, but they typically consist of a base or platform where the cheese is placed, a follower (also known as a weight or plate) that directly applies pressure on the cheese, and a mechanism to adjust and control the amount of pressure exerted. The press may be made of stainless steel, food-grade plastic, or wood, depending on the specific type and style.
2. Pressure Control: The cheese press allows for control over the pressure applied to the curds. This can be achieved through various means, such as adjusting the weight of the follower or using a mechanical system to regulate pressure. Different types of cheeses require different pressure levels and pressing durations to achieve the desired texture and consistency.
3. Whey Drainage: During the pressing process, whey (liquid byproduct of cheese-making) is expelled from the curds. The cheese press should have a mechanism to allow for controlled drainage of whey, ensuring that it does not accumulate around the cheese.
4. Molds or Forms: Cheese presses often include molds or forms that are used to shape the cheese into specific sizes or shapes. These molds can be removable or integrated into the press, and they help define the final appearance and dimensions of the cheese.
5. Pressing Time: The duration for which the cheese is pressed varies depending on the type of cheese being made. Some cheeses require a relatively short pressing time, while others may need several hours or even days of pressing. The cheese press should be able to accommodate the necessary pressing time.
6. Cleaning and Maintenance: Cheese presses should be designed for easy cleaning and maintenance. They should have removable parts or smooth surfaces that can be easily washed and sanitized.
7. Size and Capacity: Cheese presses come in different sizes and capacities to accommodate various batch sizes or production volumes. The size of the cheese press should be chosen based on the intended production scale and the types of cheeses being made.

Cheese presses play a critical role in the cheese-making process by facilitating the removal of whey, shaping the curds, and creating the desired texture and consistency in the final product. The design and features of cheese presses can vary depending on the specific type of cheese being produced, the production scale, and the preferences of the cheesemaker.

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Open Type Cheese Process Tank

The open-type process tanks in which the curd is formed by culturing the pasteurized milk at the fermentation temperature are called open-type cheese process tanks.  It can have an electric or steam operating system. You can contact us for prices.

 Working Principle

The milk brought to the fermentation temperature by the milk pasteurizer is transferred to the open-type cheese process tank.  Here, the starter culture is added and the clot is formed.  A specially designed mixer and blades rotate in both directions and mix the milk while cooking, and cut the curd when it is formed.  The resulting curd is transferred to the straining drums or the curing trough.

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Working Principle

Cheese stretching machine; It works on the principle of transferring the heated salt water to the curd with the help of a pump and bringing the curd which turns into a pulp to the outlet with the help of augers.

Technical specifications

• There is a curd shredding machine at the entrance of the cheese strecthing machine. This machine cuts the curd into leaf-shaped pieces for good scalding.
• The curd shredding machine can also be mounted on a spiral conveyor and used as a separate machine.
• Parts such as augers, stretching reservoir and moulder reservoir, which are in contact with the product, are teflon coated.
• High quality sandblasting is performed on the parts of the machine that are not in contact with the product.
• Boiling water vat and machine body sheet are made of AISI 316 quality stainless steel.
• There is grill protection in front of the stretching reservoir as well as a cover. When the stretching process reaches a sufficient level, the lid is opened and the dough is released.
• There is a platform in front of the machine for the staff to work comfortably.
• The moving parts on the machine are protected. It does not harm the employee.
• In order to heat boiled water, there is a pipe serpentine with steam circulating in the lower chamber of the machine.
• Augers work with a specially manufactured gear box. The gear box can be speeded up and slowed down by the speed controller.
• The hot water circulation pump of the cheese Stretching Machine is made of AISI 316 quality stainless steel and it is not affected by heat and salt thanks to its special mechanic seal.
• All parts of the machine are easy to clean. It complies with food hygiene rules.
• Automatic temperature control is available. Steam flow is controlled by the temperature probe. The steam inlet has a pneumatic valve and there is a steam trap at the exit of the steam line.
• PID control is carried out as standard on the machines we produce. PLC controlled production can be made according to the demand of our customers.
• Options such as CIP washing, automatic salt concentration measuring devices, double stretching reservoirs and direct moulder system can be added to the machine.
• In stretching arm cheese stretching machines; After the cheese dough comes out of the machine, it is transferred to the cheese moulder machine in order to be moulded at the desired weight.

Cheese Stretcher Machine

In order to boil the curd, the salt water heated in the cauldron with the serpentine is transferred to the kneading body of the machine and the scalding process is performed.

 Working Principle of Cheese Stretcher Machine

Cheddar scalding machine;  It works with the principle of transferring the heated salt water to the curd with the help of a pump and taking the curd that has become dough to the outlet with the help of spirals.

 Technical Specifications of Cheese Stretcher Machine

There is a curd chopping machine at the entrance of the cheddar scalding machine.  This machine divides the curd into leaf-shaped pieces so that the curd can be boiled well.

The curd-chopping machine can also be mounted on a spiral and used as a separate machine.

Parts such as the spirals, kneading chamber and weighting chamber that come into contact with the product in the cheddar scalding machine are Teflon coated.

High-quality blasting is applied to the parts of the machine that are not in contact with the product.

The boiling water boiler and machine body sheet are made of AISI 316 quality stainless steel.

In front of the kneading auger, there is a grill protection and also a cover.  When the kneading process reaches a sufficient level, the lid is opened and the dough comes out.

There is a platform at the front of the machine for the personnel to work comfortably.

The moving parts on the machine are protected.  It does not harm the employee.

In order to heat the boiling water, there is a pipe serpentine in the lower chamber of the machine, in which steam circulates.

Spirals work with a specially manufactured reducer.  The reducer can be accelerated and slowed down with a speed controller.

The hot water circulation pump of the cheddar scalding machine is made of AISI 316 quality stainless steel and is not affected by heat and salt thanks to its special shaft seal.

Every part of the machine is easy to clean.  It complies with food hygiene rules.

It has automatic temperature control.  The steam flow is controlled by the temperature probe.  The steam inlet has a pneumatic valve and there is a trap at the steam line outlet.

PID control is performed as standard in the machines we have produced.  PLC-controlled production can be made according to the demands of our customers.

Options such as CIP washing, automatic salt concentration measuring devices, double kneading chamber,  and a direct weighting system can be added to the machine.

In kneading arm scalding machines with cheese;  After the cheese dough comes out of the machine, it is transferred to the cheddar weighing machine to be weighed, where it is weighed at the desired weight.

We have production capacities of 500 kg/h – 1000 kg/h – 1500 kg/h – 2000 kg/h.

You can contact us for the price information of the Kashar Juicy Boiling Machine.

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What is Steam Cooker Machine?  What is the Steam Cooker Machine Used For?  What are the Technical Specifications of a Steam Cooker Machine?  What are the Prices of Steam Cooker Machines?

Steam Cooker Machine

It is the machine used to obtain hard cheese by steaming the curd formed in the tanks.  Block-type melting is used in the production of hard and semi-hard cheeses.

Working Principle of Steam Cooker Machine

Steam is given both to the machine jacket and directly into the chamber.  In the chamber, curd and melting salt are mixed with each other with the help of steam power and as a result of this mixture, curd becomes cheese.

Steam Cooker Machine Technical Specifications

• AISI 304 quality stainless steel.
• 100-300-500 Kg capacity options are available.
• Hopper, augers, and product outlet cover are sandblasted.
• 3 bar absolute vapor pressure.
• Coils with the bidirectional operation.
• Product entry and CIP entry on the top cover.
• Heating feature with steam (6 nozzles) directly inside the product and from the wall.
• Adjustable product outlet cover with the lateral piston.
• Spiral-reducer connection is sealed with a sealed system, a system that can be tightened in any tightness.
• The feature of stopping the system by means of the safety sensor when the top cover is opened during operation.
• The ability to see the cover open and closed on the PLC screen with the sensor located on the product outlet cover piston.
• 1 ½” Pneumatic valve steam inlet, ¾” steam outlet open to atmosphere.
• Steam filter with 1-micron filtration range.
• Automatic and manual operation with PLC Control.
• Temperature control, screw speed adjustment, product outlet cover opening and closing, pneumatic valve opening-closing operations for heating with PLC unit.
• Easy navigation between the pages from the PLC screen.
• Periodic heating feature that ensures even steam distribution during automatic operation heating.
• Ability to monitor warning and alarm type information from the operator panel.
• Elimination of the need to constantly stand by the machine for consecutive operations.
• Automatic working feature with the recipe created from the PLC program according to the desired working conditions of the machine.
• Leaks can be prevented by making the top cover gasket from one piece.
• The ability of the personnel to work comfortably by making the walking platform sheet from a perforated sheet.
• AISI 304 quality stainless electrical panel with IP 65 protection class.

You can contact us for the Price Information of the Steam Cooker Machine.

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Task

Cheese vat, which is one of the main machines used in cheese production; It provides heating of the milk put into it. When the desired temperature is reached, yeast and other ingredients are added into it, thanks to the mixer inside, yeast and other components are mixed homogeneously throughout the tank.

Then the fermented milk; Thanks to specially designed cutter blades that can cut into cubes, the fermented clot is cut. It forms curd after the clot matures.

Technical specifications

• The mixers of the cheese vat work bidirectionally. When turning right, it acts as a mixing, while turning left, it acts as a cutting. One of the knives, which serve as cutting, is manufactured vertically and the other horizontally. Guided bearing is made with reducer and hitch transfer.
• Dimple plate (heating wall) sheet is located in the body of cheese vat. Heating is provided by steam circulating in the heating wall. The test pressure of the steam circulating in the wall is 3 bar, and the application pressure is 1.5 bar. The tank body has a pneumatic valve steam inlet and a steam trap called a steam trap.
• The tank was created from the box profile on the platform. The platform is connected to the tank by flanged connection. Besides, there is also a mobile platform that the operator will climb on for control and control. The mobile platform used by the operator is made of stainless steel sheet with a special surface to prevent slipping.
• There is a practical and useful large-scale hygienic stainless butterfly valve at the product outlet of the tank.
• There is a manhole cover on the tank and a safety sensor grill system inside the cover. When the grill is in the open position, safety is provided so that the blades do not work.
• There is a ventilation shaft on the tank. There is also a perforated sheet inside the chimney to prevent foreign objects from escaping inside.
• There are 2 rotating CIP balls in cheese vat.
• In high capacity tanks, there is an evacuation system that works with vacuum pump made of perforated sheet to ensure the output of whey. This evacuation system is automatically immersed in the curd after the mixing process is finished, and thanks to the vacuum pump it absorbs whey and removes it from the tank.
• While the curd in the tank is emptied, there is a pneumatic piston that allows the tank body to tilt forward so that there is no product left inside.

Electrical Panel

• The electrical panel of cheese vat has IP 65 protection class and is mounted on the platform. The control of the mixers is carried out by the inverter.
• While it is done with PID control according to the demand of some customers, it can be done with PLC control according to the demand of some customers.
• In PLC controlled tanks, prescription process and some automatic control processes can be done optionally.

 Cheese Process Tank

A cheese process tank is one of the main machines used in cheese production;  It provides heating of the milk put into it.  When the desired temperature is reached, yeast and other components are added to it, thanks to the mixer inside, yeast and other components are mixed homogeneously.

Then fermented milk;  Thanks to the specially designed cutter blades that can cut into cubes, the fermented clot is cut.  After the clot matures, it forms the curd.

Cheese Process Tank Technical Specifications

The mixers of the cheese process tank work in two directions.  When turning to the right, it acts as a mixer, and when turning to the left, it acts as a cutting.  One of the knives that serve as cutting is produced vertically and the other horizontally.  Guided bedding is made with reducer and joint transfer.

There is a dimple plate (heating wall) in the body of the cheese process tanks.  Heating is provided by the steam circulating on the heating wall.  The test pressure of the steam circulating in the wall is 3 bar and the application pressure is 1.5 bar.  There is a steam inlet with a pneumatic valve in the tank body and a steam trap called a steam trap at the steam outlet.

The electrical panel of the cheese process tanks has IP 65 protection class and is mounted on the platform.  The mixers are controlled by the inverter.

According to the demand of some customers, it can be made with PID control, while according to the demand of some customers, it can be made with PLC control.

The recipe process and some automatic control processes can be done optionally in PLC controlled tanks.

The tank is built on a box profile platform.  The platform is connected to the tank by flange connection.  Next to it, there is also a mobile platform on which the operator can climb for control and command.  The mobile platform used by the operator is made of stainless steel sheet with a special surface to prevent slipping.

There is a practical and useful large-scale hygienic stainless butterfly valve at the product outlet of the tank.

There is a manhole cover on the tank and a grid system with a safety sensor on the inside of the cover.  Safety is ensured so that the blades will not operate when the grill is in the open position.

There is a ventilation shaft on the tank.  There is also a perforated sheet inside the chimney to prevent foreign objects from escaping inside.

There are 2 rotating head CIP balls in cheese process tanks.

In high-capacity tanks, there is an evacuation system working together with a vacuum pump made of the perforated sheet to ensure the output of whey.  This evacuation system is automatically immersed in the curd after the mixing process is finished and thanks to the vacuum pump, it absorbs the whey and removes it from the tank.

There is a pneumatic piston that allows the tank body to be tilted forward so that no product remains in the curd while it is being discharged into the tank.

You can contact us for Kashar Process Tank Price Information.

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Cheese Transfer Machine

The Cheese Transfer Machine is completely made of AISI 304 quality first-class stainless steel.

It is used to transfer the cheddar that comes out of the cheddar scalding machine to the weighing machine.

The body of the machine has been completely sandblasted.

The inner surface is optionally Teflon-coated.

It has 2 spirals and kneading the cheese and transferring it is provided.

You can contact us for the Price Information of Cheese Transfer Machine.

Cheese transfer machine, also known as a cheese conveyor or cheese handling system, is a specialized piece of equipment used in the dairy industry to move cheese from one location to another during the cheese production process. It ensures efficient and hygienic transfer of cheese, minimizing manual handling and reducing the risk of contamination. Cheese transfer machines come in various types and configurations depending on the specific needs and requirements of the cheese production facility. Here are some common types and features of cheese transfer machines:

1. Cheese Belt Conveyor: A cheese belt conveyor consists of a continuous belt or series of belts that move cheese from one point to another. The belt is typically made of food-grade material that is easy to clean and sanitize. Belt conveyors may have adjustable speed controls to accommodate different production rates and ensure gentle handling of the cheese.
2. Cheese Auger Conveyor: Auger conveyors use a rotating screw mechanism to transfer cheese from one location to another. The screw gently moves the cheese along a tube or trough, preventing excessive agitation or damage to the cheese. Auger conveyors are particularly suitable for transferring softer or more delicate types of cheese.
3. Cheese Elevator: Cheese elevators are used to transport cheese vertically between different levels or floors in a production facility. They often utilize belt conveyors or lift systems to move the cheese smoothly and efficiently. Cheese elevators can save space and facilitate the movement of cheese in multi-level production setups.
4. Cheese Vacuum Lifter: Vacuum lifters are designed to lift and transfer cheese using suction. They typically feature adjustable suction cups or pads that conform to the shape of the cheese and securely hold it during transfer. Vacuum lifters are suitable for handling larger cheese blocks or wheels.
5. Cheese Robot or Automated Arm: Some cheese production facilities employ robotic systems or automated arms to transfer cheese. These systems use advanced sensors and robotic technology to precisely handle and transport cheese throughout the production process. They can be programmed for specific cheese shapes and sizes, offering flexibility and precision in handling.
6. Hygiene and Cleaning: Cheese transfer machines are designed with hygiene in mind. They are typically made of food-grade materials that are easy to clean and sanitize. Smooth surfaces, removable parts, and access points are provided for thorough cleaning and maintenance.
7. Customization and Integration: Cheese transfer machines can be customized to suit specific production requirements. They can be integrated into existing production lines or configured as standalone units depending on the needs of the cheese production facility.

It’s important to refer to the specific product details and specifications provided by Arminoks or other manufacturers to get more accurate and detailed information about their cheese transfer machines.

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Cheese moulding machine used to mold the cheese coming out of the cheese stretching machine or steam cooking and stretching machine at a fixed weight.

What is Cheese Moulding Machine?  What is the Cheese Moulding MachineUsed For?  What are the Technical Specifications of Cheese Moulding Machine?  What are the Prices of Cheese Moulding Machine?

Cheese Moulding Machine 

It is a machine used to portion the cheddar dough coming out of Cheese Stretching Machine or steam cooker machine in a fixed weight.

 Cheese Moulding Machine Working Principle 

The cheese is poured into the hopper of the weighing machine.  Thanks to the 2 spirals in the chamber of the cheese moulding machine, it moves towards the weighting section without losing its structure.  At this stage, the machine chamber is heated to the temperature of the dough.  In this way, the structure of the dough does not deteriorate.  In the weighting section, there is a cutting blade system and weight tubes.  Here, the dough is filled into the weight tube and after it reaches sufficient weight, it is cut with a cutter knife.

Cheese Moulding Machine Technical Specifications 

• The chamber of the cheese moulding machine is heated with hot water. There is also a steam coil inside the chamber.  With our special steam installation, once you put water in the chamber, you do not need to add water again.  With the heat probe connected to the chamber, the temperature is automatically controlled by the electrical panel.
• The machine is completely made of AISI 304 quality stainless steel. All surfaces of the machine in contact with the product are covered with high-quality Teflon.  Other surfaces are sandblasted with high quality.  The cutter blade slides are made of pure Teflon in order to minimize the friction force and to have a long life.
• The cutter blade moves with the pneumatic piston.
• The gear system that moves the spirals is specially produced by Arminoks Machine. With a single engine, 2 helixes are moved at the same time.  The chamber, in which the spirals are located, is closed with a cover with a gasket channel, and sealing is ensured with a food-grade gasket.
• The machine’s electrical panel is in IP 65 protection class. It is not affected by water or steam.  There is a motor driver in the electrical panel that provides the movement of the helix motors.
• The moving parts on the machine are protected in terms of security and the protective barriers are made safe with safety sensors. In this way, it does not harm the employee.
• With this machine, you can portion products from 200 grams to 2 kilos.
• Cheese moulding machine has many options. While it is produced with PID control as standard, there are various models according to capacity and demand.
• They can be produced with PLC control and servo, 4-piston, rotary table.
• We also manufacture drum weighing machines for our customers who want to produce continuous products (eg mozzarella balls) in smaller weights.

You can contact us for the Price Information of Cheese Moulding Machine.

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