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Erik Steen Hansen of DenmarkI am the person, who has done the trials/production using the Pineapple crusher. So far the crusher has worked very well! -
Director Gerelkhuu of MongoliaYou are always welcome. Glad to work with your company and employees.
Contact Person :
Caroline Wang
Phone Number :
+86-13918793199
Automatic Homogenization Mozzarella Cheese Making Machine
Contact me for free samples and coupons.
Whatsapp:0086 18588475571
Wechat: 0086 18588475571
Skype: sales10@aixton.com
If you have any concern, we provide 24-hour online help.
xProduct Details
| MATERIAL | Sus304 Sus316l | Capacity | 500L/1000L/1500L/2000L |
|---|---|---|---|
| Power | 50KW | Application | Dairy Field, Specially For Producing Cheese. |
| High Light | Automatic mozzarella cheese making machine,sus304 mozzarella cheese making machine,sus304 automatic cheese making machine |
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Product Description
Step 1: collect fresh milk in the processing plant
Most cheese is made from fresh milk. Therefore, the first step is to collect fresh milk in the processing plant.
Step 2: pasteurizer
The second step is to heat the milk, also known as pasteurization. Beyond has developed equipment for pasteurization of milk, namely pasteurizer.
3. Cheese jar
After filling the cheese jar, add the culture and rennet. Starter and rennet coagulate the protein to form a solid substance (curd) and leave water (whey). Beyond has developed equipment for this process: cheese barrel.
4. Preloading cylinder or vertical filling
Whey / curd is pumped into a preloading cylinder from which cheese of various sizes can be cut. These blocks then enter a circular cheese mold (or other shape). Beyond has also developed equipment for this part of the process: preloading tank and vertical filling.
5. Cheese press
The fifth step is to compress the curd. After cutting the curds of different sizes in step 4, the curd particles enter the cheese mold for compression. In this way, the water is discharged from the curd and most of the whey is discharged; Granular curd residue. This is the source of cheese roundness. At beyond, we have been able to manufacture and deliver many equipment for this process on cheese farms and larger processing plants. Therefore, we have rich experience in cheese press and cheese mold processing equipment.
6. Brine bath
The next step is to soak the cheese in salt water. This part of the process adds flavor to the cheese and improves its shape and texture. This extends the cheese. More about cheese brine.
7. Maturity
Finally, time ripens the cheese. This is done in the warehouse, where the temperature and humidity are very important. We do not provide such equipment, but we work closely with professional companies in this field. The ripening period of cheese ranges from four weeks to more than a year, and its duration determines the taste of cheese. The longer the cheese ages, the hotter it tastes.
Cheese production using production line equipment
These are the steps of cheese production. Each cheese factory has its own characteristics and creates unique cheese. We provide you with the best equipment. We use the latest technology and fully developed equipment.
Most cheese is made from fresh milk. Therefore, the first step is to collect fresh milk in the processing plant.
Step 2: pasteurizer
The second step is to heat the milk, also known as pasteurization. Beyond has developed equipment for pasteurization of milk, namely pasteurizer.
3. Cheese jar
After filling the cheese jar, add the culture and rennet. Starter and rennet coagulate the protein to form a solid substance (curd) and leave water (whey). Beyond has developed equipment for this process: cheese barrel.
4. Preloading cylinder or vertical filling
Whey / curd is pumped into a preloading cylinder from which cheese of various sizes can be cut. These blocks then enter a circular cheese mold (or other shape). Beyond has also developed equipment for this part of the process: preloading tank and vertical filling.
5. Cheese press
The fifth step is to compress the curd. After cutting the curds of different sizes in step 4, the curd particles enter the cheese mold for compression. In this way, the water is discharged from the curd and most of the whey is discharged; Granular curd residue. This is the source of cheese roundness. At beyond, we have been able to manufacture and deliver many equipment for this process on cheese farms and larger processing plants. Therefore, we have rich experience in cheese press and cheese mold processing equipment.
6. Brine bath
The next step is to soak the cheese in salt water. This part of the process adds flavor to the cheese and improves its shape and texture. This extends the cheese. More about cheese brine.
7. Maturity
Finally, time ripens the cheese. This is done in the warehouse, where the temperature and humidity are very important. We do not provide such equipment, but we work closely with professional companies in this field. The ripening period of cheese ranges from four weeks to more than a year, and its duration determines the taste of cheese. The longer the cheese ages, the hotter it tastes.
Cheese production using production line equipment
These are the steps of cheese production. Each cheese factory has its own characteristics and creates unique cheese. We provide you with the best equipment. We use the latest technology and fully developed equipment.
| A. Application: Cheese vat is used in dairy field, specially for producing cheese. It is the necessary equipment for processing different kinds of cheese. |
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| B. Working flow: Milk enters into the vat from the inlet through the filter, they are heated and fermented in the vat, further stirred and cut. Then the whey from fermented milk is discharged from the outlet, the cheese is remained in the vat. |
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| C. Features: 1. With jacket for heating and temperature keeping, or cooling to certain temperature for the milk become rigid 2. Parts contacting with product are all made of high grade stainless steel, comply with food grade sanitary standard. 3. With temperature control system, auto control the agitator, auto press the cheese to drain the milk whey 4. Evenly cutting and stirring, whey is highly separated. |
Parameter and machine list:
| No. | Name | Model | Technical |
| 1 | Cheese vat | 500L | 1. Materia:SUS304; 2. Triple layers with PU as insulation and dimple pad jacket for heating and cooling; 3. Ellipse shape, 4. Two agitators,one is for mixing, the other one is for cutting cheese to small pcs; 5. Agitator is able to move from one end to another; 6. Temperature auto control panel; 7. Auto discharge whey outlet etc. 8. Electric power: 380V,50HZ, 3phases; if other requirement can be customized EXW price shanghai factory |
| 2 | Cheese vat | 1000L | 1. Material: SUS304 stainless steel 2. With dimple pad jacket and PU insulation 3. Two agitators, one is for mixing, the other is for cutting cheese into small pieces. Agitators are able to move from one side to the other 4. Temperature automatic control panel, automatic discharge whey outlet 5. The cheese vat platform will be prepared by user; 6. Electric power: 380V,50HZ, 3phases; if other requirement can be customized EXW price shanghai factory |
| 3 | Cheese vat | 1500L | 1. Material: SUS304 stainless steel 2. With dimple pad jacket and PU insulation 3. Two agitators, one is for mixing, the other is for cutting cheese into small pieces. Agitators are able to move from one side to the other 4. Temperature automatic control panel, automatic discharge whey outlet 5. The cheese vat platform will be prepared by user; 6. Electric power: 380V,50HZ, 3phases; if other requirement can be customized EXW price shanghai factory |
*Duration of Guarantee:
1. within 12 months since the installation and commissioning of equipment are finished, If the defects of equipment and spare parts result from the seller, the seller will supply spare parts and maintenance by free of charge. If the defects result from the buyer’s improper use of equipment, seller will charge the cost of maintenance and spare parts.
2. After 12 months since the installation finished, if the equipment and spare parts are defected, the seller will charge the cost of maintenance and spare parts.
3. If Buyer request Seller and engineer to Buyer's factory, buyer should supply seller’s workers the round trip air tickets and $80 dollars for each worker per day. And the local traffic, accommodation and lodging fees should also be available.
*installation terms:
1. 50-60 days for installation and commissioning.
2. BEYOND CO., provide installation, commissioning of all equipment supplied by BEYOND CO., as stated in the quotations.
3. buyer provide round way air tickets,local traffic , room and board,in addition pay $100 per day for each engineer.
Beyond has proved to be very successful in developing a series of complex dairy equipment to meet the needs of different customers in many countries.
We design, design and provide complete processing equipment and lines for cheese factories all over the world. All our equipment - from a single component to the entire production line - meets the latest industry standards
.
Quality and innovative solutions
We continue to create innovative designs and constantly improve our machines. Our customers rely on us to provide high-quality and innovative solutions. Meeting your requirements is our top priority.
Manual, semi-automatic and automatic
When choosing the right system for your manufacturing process, there are a variety of solutions, from manual, semi-automatic to fully automatic. If you are not familiar with automation, it is difficult to decide which way to go. We are happy to advise you in your decision-making process.
Looking for a low maintenance, energy-saving and efficient cheese processing line? Please contact us!
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