MILK AND CHEESE LINE

ECONOMIC VERSION

Composed of: 

200 lt Aisi 304 stainless steel tank for the pasteurization of milk and the production of ricotta

 Insulation ONLY BOTTOM

 Probe for detecting temperature inside the tank

 Chamber for natural fume collection and expulsion complete with T-piece for subsequent connection to the outside of the fumes (chimney not included in the supply)

 Post combustion fumes forced draft aspirator 

Burner ignition management with thermocouple 

Total exhausted whey discharge through DN50 stainless steel valve 

Removable stainless steel lid, full opening lid with stainless steel hinges

 Motor-agitator unit mounted on a folding stainless steel lid, completely removable stainless steel blade 

Manual pasteurization by manual stainless steel ball valve Electrical panel for work cycle management with thermostat Support on frame and 4 adjustable feet for leveling the structure

SUPER VERSION

Composed of:

 200 lt Aisi 304 stainless steel tank for the pasteurization of milk and the production of ricotta 

Total insulation

 Probe for detecting temperature inside the tank 

Chamber for natural fume collection and expulsion complete with T-piece for subsequent connection to the outside of the fumes (chimney not included in the supply) 

 Post combustion fumes forced draft aspirator 

Burner ignition management with thermocouple

 Total exhausted whey discharge through DN50 stainless steel valve

 Removable stainless steel lid, full opening lid with stainless steel hinges 

Motor-agitator unit mounted on a folding stainless steel lid, completely removable stainless steel blade

Manual pasteurization by  ball valve Electrical panel for work cycle management with thermostat 

Support on frame and 4 adjustable feet for leveling the structure

DRYING CHAMBER FOR CHEESE

DRYERS FOR DAIRY PRODUCTS 

The system consists of a treatment chamber in stainless steel and an external structure in painted sheet metal, equipped with a hinged door. The treatment of incoming and outgoing air which is dehumidified takes place through adequately sized wall outlets with conveyors that guarantee homogeneous diffusion inside. The drying technology with dehumidified air allows the product to be treated at low temperatures from 10°C upwards, in order to keep the organoleptic properties of the food unaltered, reducing drying times and improving the seasoning process. 

ADVANTAGES: Continuous replacement of process air to preserve product freshness.

Tred Technology Srl, Contrada Pesco Farese, 13; 86025 Ripalimosani (CB) p.iva 01578560706