Sp Makina CHEESE PROCESS TANKS are the units where the first stage of cheese making process is completed; inoculation, coagulation and curd breaking/mixing. As it is needed for some varieties of hard cheese, Process Tanks have heating jackets for heating the curd for some technical pusposes.
Once the milk is pasteurised and cooled down to inoculation temperature, it is pumped into Sp Makina Cheese Process Tank, which is the unit where milk is inoculated with rennet or other bacterial cultures specific for the cheese type on process. After the increase of acidity as a result of bacterial activity, milk gets a firm structure and turns to a jelly solution, which is called "curd".
Curd is broken automatically with the breaking/mixing knifes into small curd particles of uniform size. Knife model should be designed specially for the cheese type to be manufactured. Otherwise there might be problems in terms of both product quality and production yield.
Capacity :
Open Type Process Tanks : 250 lt > 3000 lt
Closed Type Process Tanks : 2000 lt > 12000 lt
Control Pannel : PID Analog Control -Schneider (PLC is optional)
Electrical Pannel : IP65 Protection
Tank Material : AISI304 SS
Inner Wall Bottom Plate : 3 mm
Inner Wall Side Plate : 3 mm
Inner Well Top Plate : 3 mm
Curd Breaking/Stirring Motor (Speed Controlled)
CIP Ball : Attached to the top plate
Operator Platform
PT100 Temperature Control Sensor
Steam Inlet Valve
Curd Discharge Valve : Pneuamtic or Butterfly, Stainless Steel
