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MGX400 Cheese Grinder
  • MGX400 Cheese Grinder
  • MGX400 Cheese Grinder

MGX400 Cheese Grinder

Contract price

The Gold Peg Cheese Grinder provides a very fine grind delivering increased product surface area, coupled with high output capacity, low exit temperature and foreign matter protection.

UPC:
EAN13:

Description

The Gold Peg Cheese Grinder is designed to increase the product surface area, coupled with high capacity output and foreign matter protection. The robust grinder has the following benefical features:

  • High output up to 12,000 kg/hr- to meet increased production rates  
  • Particle size of 2.8mm - enables increased utilisation of the functional protein contained in your cheese raw material. Reduces the protein wasted in undissolved cheese solids  
  • Ability to grind frozen cheese and butter   
  • No metal to metal surfaces  
  • No cutting knife  
  • Minimal temperature change

High output

  • High output capacity to meet increasedHigh output capacity to meet increasedproduction rate / Up to 12,000 kg/h

Low exit temperature

  • Minimal product temperature changencreased productivity as a result of easy cleaning

Lower formulation cost through highLower formulation cost through highsurface area / Small particle size of 2.8 mm

  • Provides more exposure and increasedProvides more exposure and increasedutilisation of functional components(young cheese intact casein) which enables complete and consistent melting and proteinhydration – emulsification during cooking

 Reduced risk of foreign matter

  • No metal-to-metal contact surfaces  
  • No cutting knife  
  • Foreign matter catcher

High output

  • High output capacity to meet increasedHigh output capacity to meet increasedproduction rate / Up to 12,000 kg/h

Low exit temperature

  • Minimal product temperature changencreased productivity as a result of easy cleaning

Lower formulation cost through highLower formulation cost through highsurface area / Small particle size of 2.8 mm

  • Provides more exposure and increasedProvides more exposure and increasedutilisation of functional components(young cheese intact casein) which enables complete and consistent melting and proteinhydration – emulsification during cooking

 Reduced risk of foreign matter

  • No metal-to-metal contact surfaces  
  • No cutting knife  
  • Foreign matter catcher