Cheese belt for continuous production
Enhance your cheese production with a fully enclosed, adjustable belt system designed for hygienic and high-capacity processing, ensuring optimal curd consistency and quality.
Processes and Separates Curd for Cheese Production
The Cheese Belt by Kovalus Separation Solutions is designed specifically for the high-capacity processing of curds in cheese production. This fully enclosed system excels in controlling the cheese environment, ensuring hygienic and efficient separation of curds from whey. Notably, the machine supports capacities ranging from 2,000 to 33,000 products per hour, utilizing an innovative “Herring Bone” belt bed design that enhances longevity and performance. It integrates seamlessly into production lines with adjustable features like the “Wedge Wire Screen” de-wheying system for enhanced solids retention and tempered water addition to maximize lactose removal. Its vertical peg stirring mechanism ensures thorough agitation of curds, making it suitable for producing diverse cheeses such as mozzarella, cheddar, and feta. The system offers easy maintenance with removable panels and a CIP shut-off device, allowing faster cleaning cycles. Designed for energy efficiency and customizable to specific cheese types, the Cheese Belt provides robust performance for dairy producers and food processing companies prioritizing quality and capacity.
Benefits
- Increases production efficiency with continuous operation for high-volume cheese throughput.
- Enhances cheese quality by ensuring optimal curd agitation and solids retention.
- Minimizes contamination risk with a fully enclosed, hygienic processing environment.
- Lowers maintenance demands through easily accessible design and fast CIP turnaround.
- Reduces waste with precise de-wheying and effective lactose removal capabilities.
- Applications
- Food,Curd,Cheese curds,Cheese,Dairy products
- End products
- Feta cheese,Swiss cheese,Monterey jack cheese,Gouda cheese,Processed cheese,Cream cheese,Mozzarella cheese,Ricotta cheese,Cheddar cheese,Cottage cheese
- Steps before
- Curd Formation,Coagulation Detection
- Steps after
- Draining,Matting,Lactose Removal,CIP Cleaning
- Input ingredients
- cheese curds,tempered water
- Output ingredients
- cheese,lactose-free curds
- Market info
- Kovalus Separation is known for manufacturing industrial engineered-to-order (ETO) separation equipment, specializing in tailored solutions for complex filtration and separation needs, with a strong reputation for innovation, quality, and reliability in various industries.
- Capacity
- 2,000–33,000 products/hour
- Automation
- Fully enclosed
- Cleaning method
- CIP (Clean-In-Place)
- De-wheying system
- Adjustable “Wedge Wire Screen”
- Curd stirring
- Vertical peg stirring
- Curd solids retention
- Maximum
- Water addition
- Tempered water for lactose removal
- Belt design
- “Herring Bone” belt bed
- Batch vs. continuous operation
- Continuous
- Automation level
- PLC
- CIP/SIP
- CIP available
- Cleaning method
- CIP / Manual
- Changeover time
- Fast turnaround
- Capacity
- 2,000 to 33,000 products per hour
- Energy efficiency
- Optimized for energy conservation
- Air incorporation control
- Vertical peg stirring
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Belt width options
- 4 different widths
- Capacity range
- 2,000 to 33,000 products per hour
- Machine enclosure
- Fully enclosed
- Maintenance access
- Removable panel on one end
- De-wheying system design
- Adjustable “Wedge Wire Screen”
- Stirring mechanism
- Vertical peg stirring
- Belt bed design
- "Herring Bone" design
- CIP turnaround
- Faster due to shut-off device
- Belt Width
- 2,000 to 33,000 products per hour
- Weir Design
- Customizable
- Curd Height
- Adjustable
- Retention Time
- Adjustable
- Stirrer Style/Number
- Customizable
- De-wheying System
- Adjustable "Wedge Wire Screen"