Cheese belt for continuous production
In the dairy industry, maintaining high hygiene standards while processing large quantities of cheese is challenging. Manufacturers often face issues with curd agitation, whey management, and maintaining consistent product quality throughout the production process.
Controls cheese curd processing and quality
The Cheese Belt from Kovalus Separation is designed and built specifically for cheese applications. It offers a high degree of customization options, including weir design, curd height, retention time, and stirrers. The belt operates in a fully enclosed environment, ensuring hygienic processing conditions. Four different belt widths allow for capacities ranging from 2,000 to 33,000 products per hour. The adjustable ‘Wedge Wire Screen’ de-wheying system maximizes solids retention in the cheese curds, while tempered water addition facilitates lactose removal from the curds. The vertical peg stirring mechanism ensures effective curd agitation and maximizes curd solids retention. Additionally, the ‘Herring Bone’ belt bed design extends the belt’s life and boosts performance. A CIP shut-off device between Draining & Matting Belt #1 and Matting Belt #2 allows faster CIP turnaround, enhancing its suitability for consistent, large-scale cheese production.
Benefits
- Handles large production volumes with varying belt widths
- Ensures maximum curd solids retention
- Fully enclosed for improved hygiene
- Customizable for different cheese types
- Facilitates quick CIP turnaround