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CRC Drainage Trolleys for Cheese Curd

CRC Drainage Trolleys for Cheese Curd

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Drainage Trolleys for Cheese Curd

Request information

Used to produce fresh cheesepressed or matured cheese and to stabilize the Ph of curd used to make string-type (“Pasta Filata”) cheese.

Request information

CRC Drainage Trolleys for Cheese Curd

Request information

Operating principle

The Drainage Table is equipped with a perforated stainless steel AISI 304 sheet that allows easy drainage of whey. Once the process of curdling in the Vats has finished the resulting paste is discharged directly onto the Drainage Table to make semi hard- and hard-paste cheese or string-type cheese. For semi- and hard-paste cheese pressing is made using perforated sheets that are placed on top of the curd. Afterwards the curd is cut into blocks and placed into the forming moulds.
For soft-paste cheese the moulds are placed on top of the perforated sheet and with the use of a counter-mould, which acts like a funnel , allows the curd to be discharged directly from the Vats into the moulds.
When we produce cheese for stretching (for example Mozzarella) the curd paste, after the stabilization of on the Table, is transferred directly to the Stretcher.
The left over whey can be discharged from the Table through a manual Butterfly Valve or with the help of an INOXPA sanitary centrifuge pump, which can be connected to the table as an option.

Design and features

Moveable trolley for the drainage of whey.
Mobile with high density nylon wheels and brake.

Materials

Stainless steel AISI 304
Rest of materials High density nylon wheels
Interior surface finish (product contact) Matte polished
Other exterior finishes Matte polished

Options

Tôle de réglage de la hauteur de la pâte.
Tôles de pré-découpe.
Dispositif pneumatique à deux cylindres pour le pressage
des moules ou le caillage sur la même table.

Documents

Operating principle

The Drainage Table is equipped with a perforated stainless steel AISI 304 sheet that allows easy drainage of whey. Once the process of curdling in the Vats has finished the resulting paste is discharged directly onto the Drainage Table to make semi hard- and hard-paste cheese or string-type cheese. For semi- and hard-paste cheese pressing is made using perforated sheets that are placed on top of the curd. Afterwards the curd is cut into blocks and placed into the forming moulds.
For soft-paste cheese the moulds are placed on top of the perforated sheet and with the use of a counter-mould, which acts like a funnel , allows the curd to be discharged directly from the Vats into the moulds.
When we produce cheese for stretching (for example Mozzarella) the curd paste, after the stabilization of on the Table, is transferred directly to the Stretcher.
The left over whey can be discharged from the Table through a manual Butterfly Valve or with the help of an INOXPA sanitary centrifuge pump, which can be connected to the table as an option.

Materials and Options

Stainless steel AISI 304
Rest of materials High density nylon wheels
Interior surface finish (product contact) Matte polished
Other exterior finishes Matte polished

Tôle de réglage de la hauteur de la pâte.
Tôles de pré-découpe.
Dispositif pneumatique à deux cylindres pour le pressage
des moules ou le caillage sur la même table.

Document № FTsolCRC.1_ES
Title Carros de Recogida de Pasta de Cuajada CRC
File type .pdf
Summary Para producir queso fresco, preparar queso madurado y estabilizar queso de tipo pasta hilada antes de ser procesado.
    Download
  • E-mail
Document № FTsolCRC.1_EN
Title Drainage Trolleys for Cheese Curd CRC
File type .pdf
Summary Used to produce fresh cheese, pressed or matured cheese and to stabilize the Ph of curd used to make string-type (“Pasta Filata”) cheese
    Download
  • E-mail
Document № FTsolCRC.1_FR
Title Chariots de Collecte du Caillé CRC
File type .pdf
Summary Pour produire du fromage frais, préparer du fromage affiné et stabiliser le fromage de type pâte filée avant de le traiter.
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Document № FTsolCRC.1_IT
Title Carrelli di Raccolta della Pasta Cagliata CRC
File type .pdf
Summary Produzione di formaggio fresco, preparazione di formaggio stagionato e stabilizzazione del pH per formaggi di tipo pasta filata prima della lavorazione
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Document № FTsolCRC.1_RU
Title Дренажная Тележка для Обезвоживания Сырной Массы CRC
File type .pdf
Summary Тележка предназначена для выделения сыворотки из сырного зерна.
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