The goal is to provide the customer with the most hygienic, robust solutions available to suit a wide range of cheeses. Belting is designed and built by our partner specifically for cheese applications, from there, a high degree of customization for cheese type is possible — including weir design, curd height, retention time and style/number of stirrers.
FEATURES
- Four different belt widths now allow capacities for continuous belts from 2,000 products per hour to 33,000 products per hour
- Fully enclosed machine for controlled cheese environment
- Removable panel on one end for maintenance
- Adjustable "Wedge Wire Screen" de-wheying system for maximum solids retention in the cheese curds
- Tempered water addition maximizes lactose removal from curd
- Vertical peg stirring for effective curd agitation and maximum curd solids retention
- "Herring Bone" belt bed design maximizes belt life and performance
- CIP shut-off device between Draining & Matting Belt #1 and Matting Belt #2 allows faster CIP turnaround
BENEFITS
- Best in class for hygiene and maintenance
