MATERIAL: AISI304 STAINLESS STEEL

SUPPLY VOLTAGE: 220V

INJECTOR NUMBER: 2-5

CAN CAPACITY: 20 LTR/PC

OPERATOR PANEL: TOUCH SCREEN

LITER COUNTING: DIGITAL

GENERAL INFORMATION

*Inner of the station, filling tubes materials will be propar to the product.

*On the machine, there is an emergency stop button which stops filling in any problems.

*On the machine, there are 5 different liter option buttons for each product, and 5 pieces of filling buttons as well.

*The machine gives a barcode paper on which the product name and amount is written.

*The machine is used to refill  different type of liquids without particuls.

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1. Mixing and Preparation: The process begins with the mixing and preparation of the ingredients. This may include combining sugar, water, glucose syrup, milk or cream, butter, and other flavorings or additives. The ingredients are typically heated and mixed in large vessels or tanks until they form a homogeneous mixture.
2. Cooking: The mixed ingredients are then transferred to a cooking vessel, such as a large kettle or continuous cooker. In this stage, the mixture is heated to a specific temperature while being stirred continuously. The cooking process is critical to achieving the desired caramelization and texture.
3. Cooling: Once the mixture reaches the desired caramel consistency, it is transferred to a cooling system. This can involve passing the caramel through heat exchangers or cooling tunnels to rapidly lower the temperature and halt the cooking process. Cooling helps set the caramel and gives it the desired texture.
4. Shaping and Forming: After cooling, the caramel is shaped and formed into the desired product. This can be done using various methods, such as extrusion, casting, or depositing. For example, caramel bars or candies can be formed by depositing the caramel onto a conveyor belt with molds or passing it through a shaping machine.
5. Cutting and Packaging: Once the caramel product has been formed, it is typically cut into individual pieces or bars. This can be done using cutting machines or automated systems that ensure uniformity. The cut pieces are then packaged in appropriate containers, such as wrappers, boxes, or bags. Packaging may involve sealing, labeling, and coding for identification and branding.
6. Cooling and Storage: After packaging, the caramel products may undergo further cooling to ensure they are stable and retain their shape. They are then moved to storage areas, where they are stored at controlled temperatures until they are ready for distribution.

It’s important to note that the specific equipment used in a caramel processing line can vary based on the production scale and requirements of the manufacturer. Additionally, safety and quality control measures are implemented throughout the process to ensure consistent and safe caramel products.

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Here’s how a shrink tunnel typically works:

1. Conveyor System: A shrink tunnel consists of a conveyor system that transports the products through the tunnel. The conveyor can be a mesh belt, roller conveyor, or other suitable mechanism to move the products smoothly.
2. Heat Source: The shrink tunnel contains a heat source, such as electric heating elements, infrared heaters, or hot air blowers. These heat sources generate controlled heat that is directed onto the film or sleeve as the product passes through the tunnel.
3. Temperature Control: The shrink tunnel is equipped with temperature controls to maintain the desired heat level. The temperature settings may vary depending on the type and thickness of the film or sleeve being used.
4. Air Flow: In addition to heat, many shrink tunnels also utilize forced air circulation to distribute the heat evenly and accelerate the shrinking process. The air flow helps ensure consistent shrinkage and prevents overheating in specific areas.
5. Adjustments and Controls: The shrink tunnel is equipped with adjustable settings and controls to accommodate different product sizes, film types, and shrink requirements. These adjustments may include conveyor speed, temperature settings, air flow direction, and intensity.
6. Shrinkage Process: As the products pass through the shrink tunnel on the conveyor, the heat and air flow cause the film or sleeve to shrink tightly around them. The plastic film conforms to the contours of the product, creating a secure and visually appealing package.
7. Cooling Zone: Some shrink tunnels also feature a cooling zone where the shrink-wrapped products are cooled down to set the film and ensure it retains its shape and integrity. This cooling step helps prevent the film from reopening or deforming after the shrinking process.

Shrink tunnels are widely used in various industries for packaging applications, including food and beverage, cosmetics, pharmaceuticals, electronics, and more. They provide an efficient and cost-effective method for sealing and protecting products, improving their appearance and tamper resistance.

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The acid & caustic tank is made of heat 316 quality sheet, water tank is made of heat 304 quality stainless steel.

Acid and caustic tanks are equipped with steam serpentine from the bottom for heating. Air and steam channels are separate.

The hoist movement is provided by the control.

• Immersion system; acid tank, caustic tank, pre-rinse tank, preferably final rinse tank, basket transport trolley, basket, and crane system.

• Crane walkway of immersion mold washing (immersion) system is completely made of AISI 304 quality stainless steel.

• Surfaces in contact with the product in the acid and caustic tank are AISI 316 quality, other surfaces are AISI 304 quality stainless steel.

• There is a steam coil for heating in the acid and caustic tanks, and there is also an air coil for liquid movement.

• Automatic acid and caustic dosing pumps are available.

• There is an electrical panel with IP 65 protection class.

• Heating is controlled from the panel.

A mould washing machine, also known as a mold washer or mold cleaning machine, is a specialized piece of equipment used in manufacturing processes that involve the use of molds, such as in the plastics, rubber, or casting industries. Its primary purpose is to clean and remove residues, contaminants, or release agents from molds, ensuring their optimal condition for subsequent production cycles. The specific design and features of a mold washing machine may vary depending on the type and size of the molds being cleaned, as well as the specific cleaning requirements. Here is a general overview of how a mold washing machine typically functions:

1. Loading and Unloading: The mold washing machine is designed with loading and unloading mechanisms that facilitate the safe and efficient transfer of molds. Depending on the machine’s configuration, this can involve manual placement or automated systems such as conveyors or robotic arms.
2. Cleaning Method: Mold washing machines employ different cleaning methods depending on the nature of the molds and the contaminants to be removed. Common cleaning methods include:
   • Water-based Cleaning: In this method, the molds are sprayed with high-pressure water jets or submerged in a tank filled with cleaning solution. The water or cleaning solution helps dislodge and remove contaminants from the mold surfaces.
   • Solvent Cleaning: Some molds require solvent-based cleaning to remove stubborn residues or release agents. Solvent-based cleaning systems may use specific chemicals or solvents tailored to the type of contaminants present on the molds.
   • Ultrasonic Cleaning: Ultrasonic cleaning utilizes high-frequency sound waves to generate microscopic bubbles in a cleaning solution. As the bubbles collapse near the mold surface, they create a scrubbing action that dislodges contaminants from the mold surfaces.
3. Cleaning Parameters: Mold washing machines offer control over various parameters to optimize the cleaning process. These parameters may include cleaning time, temperature, pressure, and the concentration of cleaning agents or solvents.
4. Rinsing and Drying: Once the cleaning cycle is complete, mold washing machines may include rinsing and drying stages. Rinsing involves the removal of cleaning agents or solvents from the mold surfaces using water or a rinsing solution. Drying mechanisms such as hot air blowers or compressed air are employed to ensure that the molds are thoroughly dried before they are removed from the machine.
5. Inspection and Quality Control: Some mold washing machines may incorporate inspection systems or features to assess the cleanliness and condition of the molds. This step allows for quality control checks to ensure that the molds are free from residues or contaminants that could affect the subsequent production processes.
6. Unloading and Transfer: Once the cleaning process is complete, the molds are unloaded from the machine and transferred to the appropriate storage or production area. This can be done manually or using automated systems, depending on the machine’s design and integration with the production line.

Mould washing machine is essential for maintaining the performance and longevity of molds, reducing the risk of defects, and ensuring the quality of manufactured products. They streamline the cleaning process, improve efficiency, and minimize downtime associated with manual cleaning methods.

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A white cheese filling machine, also known as a cheese depositor or cheese filling equipment, is a specialized machine designed for the automated filling of white cheese or similar cheese-based products into containers, such as jars, tubs, or pouches. It is commonly used in the food processing industry, particularly in dairy and cheese production facilities. The machine helps improve production efficiency, accuracy, and hygiene while ensuring consistent portioning and filling of the white cheese. Here is an overview of how white cheese filling machines typically works:

1. Container Feeding: The machine is equipped with a container feeding system that supplies empty containers to the filling station. This can involve an automated conveyor system or manual placement of containers.
2. Filling Station: The filling station is the core component of the white cheese filling machine. It consists of a nozzle or multiple nozzles that dispense the white cheese into the containers. The machine may have a single nozzle for individual filling or multiple nozzles to fill multiple containers simultaneously.
3. Cheese Hopper: The white cheese filling machine is connected to a cheese hopper or a holding tank where the white cheese is stored. The hopper ensures a continuous supply of cheese to the filling station during the filling process.
4. Filling Control: The machine offers control over various parameters to optimize the filling process. These parameters include portion size, filling speed, and accuracy. The operator can adjust these settings to meet the specific requirements of the product and container.
5. Pneumatic or Mechanical System: The filling process can be driven by a pneumatic or mechanical system. In a pneumatic system, compressed air is used to control the flow and dispensing of the white cheese. In a mechanical system, a motor-driven mechanism ensures precise and consistent filling.
6. Cleaning and Sanitization: Hygiene is crucial in food processing equipment, including cheese filling machines. The machine is designed for easy cleaning and sanitization, with components that can be disassembled for thorough cleaning after each production run. Smooth surfaces, removable parts, and access to all areas facilitate efficient cleaning and maintenance.
7. Container Sealing or Capping: Depending on the specific requirements of the product, the white cheese filling machines may be integrated with a sealing or capping mechanism. This allows for immediate sealing or capping of the filled containers after the filling process, ensuring product freshness and integrity.
8. Conveyor System: Once the containers are filled and sealed, they are transported away from the filling station using a conveyor system. This can be a continuous belt conveyor or other suitable mechanism.

White cheese filling machines enhances the production efficiency, accuracy, and consistency of filling white cheese products. It reduces manual labor, minimizes product wastage, and ensures precise portion control. Additionally, automation and hygienic design contribute to food safety and quality assurance.

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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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Finishing vat, also known as a cedar cheese vat or cedarwood cheese vat, is a specialized vessel used in traditional cheese-making processes, particularly in the production of certain types of artisanal or farmhouse cheeses. It is named after the wood from which it is constructed – cedar. The use of cedar vats in cheese-making is rooted in tradition and is believed to impart unique flavors and characteristics to the cheese. Here is an overview of cedar vats and their features:

1. Construction: Cedar vats are typically made from high-quality cedarwood, known for its natural resistance to moisture, rot, and odors. The vat is constructed using planks or staves of cedar that are carefully joined together to create a watertight container.
2. Size and Shape: Cedar vats come in various sizes and shapes, depending on the specific requirements of the cheese-making process and the desired batch size. They can range from small, single-batch vats to larger, multi-batch vats used in commercial cheese production.
3. Flavor and Aroma: Cedarwood is known for its aromatic properties. When used in cheese-making, the cedar vat can contribute subtle flavors and aromas to the cheese, adding complexity and depth. These flavor characteristics can vary depending on the specific type of cedarwood used and the duration of contact between the wood and the cheese.
4. Breathability: Cedarwood has natural breathability, allowing the cheese to undergo controlled air exchange during the cheese-making process. This can affect the cheese’s development, ripening, and flavor profile.
5. Heat Retention: Cedar vats have good heat retention properties, which is advantageous in cheese-making processes that require controlled heating or maintaining specific temperatures during curd formation and maturation.
6. Maintenance: Cedar vats require proper care and maintenance to ensure their longevity and hygienic conditions. Regular cleaning and sanitation are essential to prevent the growth of undesirable bacteria or mold in the wood.

It’s worth noting that while cedar vats have a long-standing tradition and can contribute unique characteristics to certain types of cheeses, they are less commonly used in modern commercial cheese production. Many cheese manufacturers have transitioned to stainless steel or other food-grade materials due to ease of cleaning, hygiene considerations, and the ability to precisely control the cheese-making process.

When considering the use of a cedar vat, it’s important to ensure that it meets local food safety regulations and guidelines, and to follow proper cleaning and sanitation practices to maintain the vat’s integrity and prevent contamination.

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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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