As a more modern and industrial alternative, the technology using the centrifuge separation to separate curd from whey constitutes a true improvement in the continuous production of fresh-cheese.
This technique allows to achieve high-rate and highly-automated modern units.
As it is an airtight machine working in continuous, the bactoriology safety is perfectly controlled.
Working principle :
The coagulum is poured in continuous in a bowl turning at high speed thanks to a volumetric pump.
This bowl is separated inside by a serie of plates and has small exhaust nozzles.
Under the effect of the centrifuge force, the whey (light phase) goes to the axle of the bowl from where it is recovered by a turbine which forced it back outside under pressure.
The drained curd (heavy phase) is thrown to the wall of the bowl by nozzles and falls in a pump sending it to a cooler.
technical features
Depending on the range of products : 500/1000/1500 kg/hr of curd
Thanks to its expertise, Tecnal can help you.
TECNAL
223 rue Jean Jaurès - BP 8418 - F 79024 NIORT Cedex 9
Tel. 33(0)5 49 79 34 44 - Fax 33(0)5 49 73 22 18 www.tecnal.fr - contact@tecnal.fr