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Tecnal offers a turnkey solution or a solution by separate modules for the production of your fresh cheeses
Temperature and duration of cheese milk pasteurization are important parameters that are precisely determined by Tecnal's engineering department to attain the desired milk quality.
All of our designs are created in 3D and then built in skid form to allow delivery of assemblies that have been tested and are ready to be connected.
Milk pasteurization is an important step in the cheese-making process, a step on which compliance of the finished product with food safety standards depends.
All of our designs are compliant with 2006/42/EC machines directive and 1935/2004 food safety certification requirements. Feel free to contact us for your IFS and BRC standards problems.
Other technical characteristics:
You can also consult us for yoghurts and ice cream mixes pasteurizers
Use of ultra-clean tanks made by French industrial boiler-makers specializing in tanks of this type
Control of agitation to perform the various stages of work in the incubation tanks : dispersion of the ferments, coagulum cutting, homogenization of the curd, emptying while limiting losses.
Transfer of the product: work on the layout to optimize losses of head, mastery of speeds in the piping, choice of pumps to protect the product
Construction of skids that are pre-assembled and tested in our workshops before delivery and installation on the customer’s site
Assembly on site and commissioning performed by Tecnal’s technical personnel
This equipment is intended for mechanical draining of lactic curd cheeses or fresh cheeses, yoghurts, Twarog, and Labneh.
Dry extract after draining ranges from 17% to 45% depending on the objectives sought.
Tecnal proposes a full line of press filters to cover all your production needs.
A full line of press filters from 320 to 10,000 litres.
Press filters separate curd and whey in a set of filter bags placed between two plates, one fixed, and the other mobile. It is through pressing, programmable between 30 minutes and 9 hours and between 0.5 bars and 6 bars, that the desired extracts are produced.
Tecnal line of press filters is evolving: several filters can be assembled in series, with automatic filling of the bags for example.
Press filters can be supplied with a set of accessories: bag holder trolley, bar holder trolley, whey recovery tank, bags transfer between filters.
We have a full line of blender-mixers to provide, from DV2 to DV18. From 160 litres to 1,800 litres.
These all-stainless-steel blender-mixers let you homogenize curds and mix them with salt and other ingredients without denaturing texture of the curd.
These fully CIP cleanable blender-mixers can also be provided with a set of options: CO2 curd cooling, vacuum mixing, load cells.
Two fluidized beds create a salt cloud and ensure very accurate salting standard deviations.
A proper salt distribution on each sides of the cheese is ensured by: shift speed of the racks/salt spraying rate.
The equipment is made of 316L stainless steel. Rate up to 1,000 racks/hour.
- Cheese whey filtration by our Fine Savers line
- Text: Perfect separation of whey and curd fines by screening grids from 60 to 120 µm. Flow rates from 10 to more than 30 m3/h.
- Whey pasteurization and storage
- Serum proteins denaturation and recovery by ultrafiltration Ultrafiltration permeates processing and reverse osmosis