Cheddaring system for pasta filata production
Achieving high-quality pasta filata cheese requires precise control over curd drainage, acidification, and chipping. Traditional methods may lead to inconsistent quality and high fines losses, making the process less economical for large-scale production.
Automatic draining, acidifying, and chipping
The Tetra Pak® Cheddaring machine 2200 is designed to streamline the production of pasta filata cheese by automatically draining, acidifying, and chipping cheese curd. This system ensures effective whey drainage through its stainless steel wedge wire inlet screen, which has gaps of just 0.25 mm to minimize curd particle passage. Baffle plates in the channel create a turbulent mixture, ensuring even curd distribution and consistent quality. The draining belt features tapered perforations that prevent clogging and facilitate high hygiene standards with minimal fines losses. Additionally, a draining boosting stirrer eliminates whey pockets, ensuring uniform moisture distribution. Its fish bone belt support reduces friction, allowing for smooth and economical operation. An optional second whey screen captures rogue curd particles to maximize yield. This cheddaring system operates with capacities ranging from 1.5 to 9.2 tons/hr, making it ideal for large-scale cheese production.
Benefits
- Consistent product quality through even curd distribution
- High hygiene standards with minimal fines losses
- Eliminates whey pockets for uniform moisture distribution
- Smooth and economical operation with reduced friction
- Maximized yield with optional second whey screen