Cheese press is used to remove moisture & form a Cheese block from mass of curd and maintains the moisture with
cyclic pressing program.
OPERATION
We need to place the Micro Perforated moulds on Cheese press.
It will maintain require moisture from curd and remove whey to get exact predefined shape of mould.
It is cyclic Process of pressing with differentiating pressure in accordance with time i.e. 2 minutes at 2 bar and next 3
minutes at 4 bar.
Cyclic pressing is depends on the final required product and the moisture content of the batch. Drained whey from
perforation is collected through tray to whey storage tank.
Technical Specification
| Specification | Details |
|---|---|
| Hoop Size | Mould size 300 X 300 X 100mm / customized |
| MOC | SS 304 |
| Capacity | As per Customer requirement |
| Number of station | 2/4/6 Heads |
| Number of Moulds in each station | Minimum 2 nos. Moulds & Maximum 3 nos. Moulds |
| Required Air Pressure | Minimum 6 bar |
| Pneumatics | Festo / SMC |
| Frame | SS 304 Angle, SS 304 Box Section |
| Pressing Plate | SS 304 |
| Bottom outlet drain on the bottom tray | Ball valve |
| Operating Panel | SS 304 |
| Automation | Progressive type cyclic pressing protocol, Auto pressure release as per the predefined time. |
| HMI | Delta / Siemens |
| MIS | PLC Connection through Scada for Daily Production report |