In both cases, the two systems are connected by suitable pipes to the cheese vats discharge which send the curd mixed to whey to the draining rollers having the aim to assure the separation of the whey from the curd.

At this point, the drained curd destination changes according to the type of ripening.
A citric or mixed ripening curd is transfered to a draining belt, where it is compacted and matured.
On the contrary, curd ripened by milk enzymes is transferred to ripening trolleys and, once that the right stretching pH has been reached, as well as for the citric curd, it is collected into stainless steel accumulation vats having the aim to contain and dose the curd in the batch-conveyor mod. TD 2 towards the stretcher.

These two systems have the common feature to be both equipped with draining rollers and curd accumulation and dosing vats.
In the group suitable for the treatment of microbic ripening curd, trolleys overturning is automatically made by means of an hydraulic system.

Once the curd has been drained, it is ready for the stretching phase, which can be performed by using a wide range of models. The type of stretcher to be used is chosen according to the requested final cheese and hourly productivity. The stretchers can be equipped with C.I.P. automatic washing and, upon request, with an automatic salt dosing device which assigns to the pasta filata the desired salting degree (max. 2%). When pasta filata has reached the necessary stretching degree, it is sent to the moulding phase, for which we can offer a huge range of models according to the desired shape of cheese.

At the end of the moulding phase, the cheese is introduced in the cooling vat which has the aim to decrease the temperature of the product until to reach the optimal condition for its packing.
The cooling vats mod. GR are completed with water closed circuit with a passage through the heat exchanger for the cooling water temperature automatic maintenance; furthermore, they are equipped with an internal panels modular system, composing the product inertial feeding belt, which can be easily overturned to allow a best visual inspection and to help all washing phases.

The hardening vats, in addition to the pre-cooling, can be equipped also with the C.I.P. automatic washing system and they are dimensioned according to the requested hourly output and the cheese sizes. Once the cheese has been cooled down, it is extracted by a link belt and introduced in a sorting system towards the packing section.

Company ALMAC s.r.l. can supply either the automatic feeders for the packaging, or the packing machine.

The packing systems are mainly two:

For the types of cheese which imply a stronger salting process, products are directly conveyed from the cooling phase to the brine vats having different sizes and operation according to the applied technology type.

The clipped cheese line is substantially different than the previous ones.

The first machine of the line is the steam stretcher mod. FV 500, suitably designed either for the production of melted or pasta filata cheeses.
The product obtained by the use of the FV 500 is conveyed to an extruder which feeds a packing-clipping machine allowing the warm cheese to be packed. For proceeding with cooling, the clipped cheese is introduced into the hardening vats, similar to those used for the other product lines.

Notwithstanding the high production elasticity of the offered lines, Almac is always available to review and personalize its standard ideas according to the Clients’ specific requests, this to confirm the designing and commercial versatility and flexibility features which are our trademarks since the beginning of our activity.