+ All Categories
Home > Documents > Cottage cheese production line - OBRAM vat The coagulation vat is a horizontal closed processing...

Cottage cheese production line - OBRAM vat The coagulation vat is a horizontal closed processing...

Date post: 24-May-2018
Category:
Upload: danglien
View: 223 times
Download: 1 times
Share this document with a friend
12
www.obram.com Cottage cheese production line
Transcript

w w w . o b r a m . c o m

Co t t age cheese p roduc t ion l ine

w w w . o b r a m . c o m

Co t t age cheese p roduc t ion l ine

7

5

8

6

4

1

Te chno log ic a l descr ip t i on

A f t e r r epas t eur i z a t i on , m i l k i s c o o l e d down t o t he p r o cess ing t emp er a t u r e and pump e d in t o a c oag u la t i on va t . T he c oag u la t i on p r o cess t akes p lace up on t he add i t i on o f s t a r t e r and ac id .

T he r esu l t i ng cu r d i s cu t by ve r t i c a l and ho r i zon t a l ha r ps , wh i ch a r e par t o f t he va t . T he r ma l cu r d t r ea t men t i s done us ing a membr ane hea t e d w i t h wa t e r i ns i de t he hea t ing jacke t . When t he g r a ins a r e p r op e r l y se t , t he cu r d i s pump e d v ia a membr ane pump t o t he whey- d r a in ing b e l t .

The c o t t ag e che ese pr o duc t ion l ine c ons is t s o f t he f o l l ow ing e qu ipmen t :

pas t eur i z ing s ys t ems: f o r m i l k(1), f o r t e chno l og i c a l wa t e r (2 )

p r o cess ing e qu ipmen t f o r cu r d p r o duc t i on: c oag u la t i on va t (3), whey- d r a in ing b e l t (4), r i ns ing-c o o l ing t owe r (5), wa t e r d r a ine r (6), c r eamer ( 7 )

s t o r ag e t anks: f o r c r eam(8), f o r t e chno l og i c a l wa t e r (9)

A l l l i ne e qu ipmen t i s au t oma t i c a l l y c on t r o l l e d t o enab l e easy op e r a t i on , i ndus t r ia l sa f e t y and r ep ea t ab i l i t y o f t he t e chno l og i c a l p r o cess .

A l l e qu ipmen t i s adap t e d f o r C . I .P. c l ean ing .

T he advan t ag es o f t he OBR A M new c o t t ag e che ese p r o duc t i on l i ne

Re duc t i on in t he t e chno l og i c a l wa t e r c onsump t i on dur ing t he p r o cess

Imp r ovemen t o f t he mic r ob i o l o g i c a l qua l i t y o f t he p r o duc t by us ing c l ose d e qu ipmen t adap t e d f o r C . I .P. c l ean ing

Rep ea t ab i l i t y o f t he t e chno l og i c a l p r o cess

T he separ a t e d cu r d i s immer se d in t he r ins ing wa t e r i ns i de t he bu f f e r t ank and t hen pump e d t o t he r ins ing- c o o l ing t owe r.

I ns i de t he t owe r, t he hyd r o d ynamic r ins ing o f t he r ema in ing whey and c o o l ing o f t he g r a ins t ake p lace .

T he c o o l e d g r a ins a r e separ a t e d f r om wa t e r on t he d r a in ing b e l t and c onveye d t o t he c r eamer f o r t he c r eaming p r o cess .

T he amoun t o f cu r d and c r eam is de t e r mine d by t ensome t r i c sc a l es wh i ch a r e bu i l t i n t o t he c r eamer.

3

9

2

c o a g u l a t i o n v a t

T he c oag u la t i on va t i s a ho r i zon t a l c l ose d p r o cess ing t ank use d in t he p r o duc t i on o f

c o t t ag e che ese g r a ins . I ns i de t he va t t he r e a r e mi xe r s and har ps f o r m i x ing and cu t t ing t he cu r d . T he va t i s a l so e qu ipp e d w i t h a whey-

d r a in ing s ys t em.

T he c oag u la t i on va t a l so o f f e r s a pneumat i c l i f t i n g s ys t em w i t h wh i ch t he va t c an b e eas i l y

emp t i e d .

C ons t r uc t i on and e qu ipmen t o f t he va t enab l es t he f o l l ow ing t e chno l og i c a l op e r a t i ons:

f i l l i n g w i t h mi l k

cu t t ing t he cu r d

m i x ing t he cu r d

hea t ing and t he r ma l t r ea t men t o f t he cu r d

whey d r a in ing

emp t y ing

C . I . P. c l ean ing

4

OBR A M o f f e r s c oag u la t i on va t s w i t h c apac i t i e s o f 12 0 0 0 l , 15 0 0 0 l and 18 0 0 0 l .

o p e n c o a g u l a t i o n v a t

5

T he t e chno l og i c a l l i ne f o r c o t t ag e che ese p r o duc t i on may b e op t i ona l l y e qu ipp e d w i t h an op en c oag u la t i on va t . T h is i s an e c onomic a l so lu t i on , bu t i t r e qu i r es manua l c l ean ing and s t r i c t e r hyg i en i c s t andar ds ins i de t he t e chno l og i c a l r o oms .

w h e y - d r a i n i n g b e l t

6

T he whey- d r a in ing b e l t c ons is t s o f a d r ip chamb er, a d r a in ing b e l t s ys t em w i t h a

d r i ve , a b e l t p os i t i on ing s ys t em and a bu f f e r t ank f o r t he separ a t e d cu r d . T he bu f f e r t ank i s e qu ipp e d w i t h noz z l es t o

enab l e t he add i t i on o f p r o cess wa t e r t o t he cu r d wh i ch i s t o b e pump e d t o t he r ins ing

t owe r.

7

r i n s i n g - c o o l i n g t o w e r

8

9

Ins i de t he r ins ing- c o o l ing t owe r, sma l l amoun t s o f whey a r e hyd r o d ynamic a l l y separ a t e d f r om t he cu r d w i t h t e chno l og i c a l wa t e r and t he cu r d i s c o o l e d down b e f o r e i t s f i na l c r eaming .

w a t e r - d r a i n i n g b e l t

10

T he wa t e r- d r a in ing b e l t i s use d t o g en t l y separ a t e wa t e r f r om t he cu r d pump e d f r om t he r ins ing t owe r. T he separ a t e d cu r d i s t r ans f e r r e d t o t he c r eamer.

c r e a m e r

T he c r eamer i s a p r o cess t ank use d f o r m i x ing t he cu r d w i t h c r eam. T he c ons t r uc t i on and f i t t i n g s o f t he c r eamer p e r mi t t he f o l l ow ing t e chno l og i c a l op e r a t i ons:

m i x ing t he cu r d w i t h c r eam us ing sp e c ia l i s e d mi xe r s

cu r d s t o r ag e

measur ing t he we i g h t o f cu r d and c r eam

cu r d c o o l ing (c o o l ing jacke t )

OBR A M o f f e r s c r eamer s w i t h c apac i t i e s o f 2 50 0 l , 3 50 0 l and 4 50 0 l

11

O b r a m S p . z o . o .A l . O b r o ń c ó w T o b r u k u 7

1 0 - 0 9 2 O l s z t y nP o l s k a

t e l . 0 0 4 8 8 9 5 3 5 3 2 2 7f a x 0 0 4 8 8 9 5 3 5 4 4 6 0

m a r k e t i n g @ o b r a m . c o mw w w . o b r a m . c o m

mad

e by

SOC

; ww

w.sp

here

onco

rd.c

om


Recommended