CURD DRAINING AND RIPENING GROUP

Almac s.r.l. offers, to pasta filata cheese producers, the possibility to automate the curd draining phase. According to the adopted ripening type, it is possible to choose between two solutions. The two proposed alternatives allow a productive phase, which is often manual, to be automated.

  1. The recommended line for a citric or mixed ripening
    (pasta acidification time included between 30 and 60 minutes) is composed by the following equipment:
    a) Curd draining and ripening automatic group;
    b) Curd accumulation-dosing vat;
    c) Batch-conveyor mod. TD 2
Technical solution for obtaining curd destined to the production of: provolone, kashkaval, kasar and pizza cheese.
 

Technical solution for obtaining curd destined to the production of: mozzarella and pizza cheese.
 

 

  1. The recommended line for the ripening of an exclusively fermentative type of pasta
    (pasta acidification time included between 2 and 4 hours), is composed by the following equipment:
    a) Draining roller
    b) Ripening trolleys
    c) Trolleys hydraulic overturner
    d) Curd accumulation-dosing vat
    e) Batch-conveyor mod. TD2
Draining roller
 
Trolleys hydraulic overturner and draining accumulation vat
 
« Pizza-cheese production lines
 


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