Queso Fresco is a soft cheese, rennet kind, which is generally processed without ferments. It is an unmatured fresh cheese that is marketed rapidly after production. Widespread use in Spain and Latin America.
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
Tecnal proposes a full range of DynaFrom vat lines to cover all your production needs.
The DynaFrom Batch line: production in batches or runs from 50 to 5,000 litres.
The DynaFrom Continuous line: production from 5,000 to 500,000l/h.
The vat lines designed, built, assembled, and tested at Tecnal bring you the following advantages:
It is the ideal moulding machine for moulding at the outfeed of a DynaFrom vat line or at the outfeed of your existing coagulation tanks.
Quantity of free whey in moulding can be adjusted.
EcoFrom attracts by its intelligent moulding with self-regulation of the curd and whey volumes to be moulded.
Large range of cheeses: from 80g to more than 3kg. Cleaning by CIP.
Flow rates from 10,000 to 50,000l/h.
Well suited to large formats (> 1kg). Cleaning by CIP.
Electric shifting of your stacks, by jack or trolley, ensures smooth and safe movements of the stacks to the draining rooms. Traceability of your stacks is possible for each production run. Whey recovery and evacuation are ensured. Automatic shuttles transfer the stacks between two draining tables.
Stacks up to 24 trays high can be turned. Turning can be separate from draining or incorporated in a fully automatic draining operation. This eliminates the need for stacking and unstacking operations.
Our equipments make it possible to work gently on delicate products.
A manipulator with suction cups connected to a vacuum pump and circuit picks up the cheeses in the block forms and sets them down on one or more waiting racks.
Strength of the vacuum in the suction cups, designed by Tecnal, is adjusted to cheeses characteristics.
Removal from moulds by 2, 3, or 4 trays is possible, depending on flow rates.
Mould removal tools match with the removed format bya system of bins which are easy to change and wash. Vacuum circuit washing.
One-by-one block forms mechanical unstacking insures removing of the cheeses from the moulds.
This system is recommended for large formats, such as large blocks to be sliced.
- 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
