Cheese blending and heating line for processed cheese

Optimize your processed cheese production with a solution that seamlessly blends and heats, ensuring consistent texture and quality from spreadable to block forms, while maintaining peak efficiency in continuous operations.

Cheese blending and heating line for processed cheese
Great for making:
Cheese blending and heating line for processed cheese Caramel Cheese blending and heating line for processed cheese Gels Cheese blending and heating line for processed cheese Pesticide Cheese blending and heating line for processed cheese Ointments Cheese blending and heating line for processed cheese Alternative proteins Cheese blending and heating line for processed cheese Hummus Cheese blending and heating line for processed cheese Soft gels Cheese blending and heating line for processed cheese Mascara Cheese blending and heating line for processed cheese Toothpaste

Processes and Refines Multi-Industry Products

The FrymaKoruma, Stephan, and Terlet Continuous Processing Line offers an integrated solution for manufacturers in food, pharma, and personal care sectors. Utilizing a modular design, it leverages aseptic processing and homogenization to ensure consistent quality across diverse end-products such as caramel fillings, moisturizing creams, and emulsified sauces. Capable of processing up to 4,000 kg/hour, this line supports continuous operations with high-speed throughput. It features PLC control for seamless integration and remote system monitoring, optimizing energy use by up to 25% through advanced motor design. Constructed from durable materials for enhanced corrosion resistance, the equipment meets industry standards, including GMP and FDA, with customizable options for specific production needs. Fast and efficient cleaning is achieved with the integrated CIP system, minimizing downtime and ensuring operational efficiency.

Benefits

  • Enhances production efficiency by processing up to 4,000 kg/hour with continuous operation.
  • Reduces energy costs by up to 25% with optimized motor systems.
  • Ensures product safety and quality, conforming to GMP and FDA standards.
  • Minimizes operational interruptions with an integrated CIP system for fast cleaning.
  • Offers flexibility and customization to meet specific process and product requirements.

General


Applications
Sauces,Gels,Pesticide,Bakery,Table sauces,Ointment,Vegan,Chocolate,Hummus,Soups,Soft gels,Mascara,Toothpaste,Chemical suspensions,Fertiliser,Cream cheese,Sweet spreads,Lotions,Nail polish,Shower gel,Ceramics,Grease,Drinks,Mustard,Baby food,Paints,Lacquers,Fillings,Creams,Petfood,Ketchup,Make-up cream,Stews,Savoury spreads,Mayonnaise,Dressings,Eye drops,Shampoo,Processed,Lubricants,Lipstick
End products
Water-resistant mascara,Cream of mushroom soup,Emulsion paint,Caramel filling for pastries,Brioche,Antibacterial ointment,High-gloss lacquer,Organic pesticide,Fluoride toothpaste,Dry dog food,Cream-filled chocolate,Vegan protein spread,Volumizing shampoo,Long-lasting lipstick,Caesar salad dressing,Glossy nail enamel,Beverage concentrate,Cheese dip,Automotive engine oil,Moisturizing hand cream,Porcelain tiles,Hydrating gel mask,Traditional hummus,Whole grain mustard,Artificial tears,Tinted moisturizer,Aloe-infused shower gel,Vegan butter spread,Nitrogen fertilizer,Fruit jam,Vitamin soft gel capsules,Tomato ketchup
Steps before
Ingredient dosing,Fat melting,Starch dissolving,cooking,Cheese blending,Pre-cutting,Feeding
Steps after
Cooling,Vacuum cooling,Evaporation (under vacuum),Vacuum deaeration,Sieving,Final cutting if needed
Input ingredients
fat,starch,ingredients,cheese,chili,hummus,mustard,nut paste,vegetables,tahina
Output ingredients
caramel filling,processed cheese,block cheese,chili sauce,hummus,classic mustard,dijon mustard,ready-to-use therapeutic food,vegetable purees,tahina
Market info
Proxes is known for manufacturing advanced processing systems for the food, pharmaceutical, and chemical industries, offering expertise in mixing, homogenizing, and size reduction technologies with a strong reputation for engineering tailored equipment solutions.

Technical Specifications


Capacity
Caramel Line
Capacity
Cheese Line
Capacity
Chili Line
Capacity
Hummus Line
Capacity
Mustard Line
Capacity
Nut Paste Line
Capacity
Puree Line
Capacity
Tahina Line
Cheese Heating Range
Up to 145°C
Cheese Cooling Range
Flash-cooling down to 80…85°C

Operating Characteristics


Batch vs. continuous operation
Batch / Inline Continuous
CIP/SIP
CIP 121°C / SIP 135°C
Vacuum cooking
Caramelizing
Automation level
Manual / PLC / SCADA
Integrated steps
Cutting,Mixing,Cooling
Working mechanism
Continuous preparation solutions
Energy efficiency
0.5–2 kWh/kg moisture

Material Compatibility


Density/particle size
0.5–2.5 g/cm³ / 50–1000 µm

Custom Options


Custom process design
Modular systems
Integration possibilities
Continuous preparation lines
Recipe and formulation adaptation
Yes
Equipment Groups
Heat exchangers Industrial vacuum mixers Stone Mills Wet grinders
Product Groups
Bakery Candy Ceramics Cheese Chocolate Food Pet food Sauce Soup Spreads Sweets
Processes
Blending Cooking Cooling Crystallization Deaeration Dosing Emulsifying Evaporation Heating Homogenization Milling Pasteurization Sterilization