MOULDER – FOR 300

PRODUCTS

• Hard and Semi hard cheeses
• Curd

Thanks to the exclusive MilkyLAB technology, the curd maturation becomes an automated and particularly efficient process, achieving considerable labour sa- vings, total elimination of curd waste and greater optimization of useful spaces.

This is possible through an automatic moulding machine, which after having moulded and dosed the curd in 10-20 kg blocks, unloads them directly in special boxes. After, these boxes are stacked in the maturation chamber at a controlled temperature to obtain the optimal pH. At the end of the process the blocks are ejected for the next stretching phase and the boxes, washed in automatic way, are again available for the new cycle.

Production capacities can be modulated according to customer requirements.

ADVANTAGES:

Labor savings
Greater optimization of useful spaces
Total elimination of curd waste

TECHNICAL FEATURES

Hopper, chamber and pre-pressing columns
The curd, through a lobe pump, enters the hopper of the molder, where a
Knives and forming tubes
The knives, of the type with sharp blades, avoid the dispersion or loss of the curd.
Moldfeeder
The feeding (loading) of the molds is carried out through a conveyor belt
Lower deposit (serum collection channel)
The whey collection channel is equipped with a filter and a level probe, connected to the whey extraction pump.
Electrical panel in AISI 304 stainless steel with IP 65 protection
CIP: arranged for CIP washing