Cheese braiding equipment is one of the machine used to shape cheeses. It can be controlled by a single operator. In addition, it produces between 150 and 200 kilograms of cheese per hour. Standard cutting and weighing apparatuses are available on the machine. These apparatus can be easily removed from its. Produced from high quality stainless steel so it provides maximum hygiene. It can be cleaned and maintained very easily. The entire machine can be operated from a control panel with touch screen. There is a pneumatic cutting system which allows the products to be cut to the desired size. Thanks to this feature, 4 products from the conveyor can be cut at the same time.
Feature of Machine
The amount of electrical energy required for the operation of the cheese braiding equipment is 380 wolt. The air pressure is 3-4 Bar. The stainless steel quality of the equipment is AISI 304. The hourly steam consumption is 30 kilograms. Hourly electricity consumption was determined as 3.5 Kw. The hourly air consumption is 5.1 cubic meters. The equipment is capable of producing cheese between 150 kilograms and 200 kilograms per hour, and the diameter range of the produced cheeses is between 20 millimeters and 40 millimeters. The cooling system is optionally integrated.
Cheese Forming Technology
The parts found in cheese braiding machine generally consist of the carrier section, the shaping section, the conveyor section, the cooling section and the cutting section. You can cut your cheeses in any shape and size with this product which is included in the new generation cheese machines. They use classical cheese making techniques. However, it does not contain the disadvantages of classical cheese production techniques. In addition, there are many advantages that the new generation equipment offer to its users. The cheese preparation mechanisms of these cheese equipment ensure that hot cheese doughs are used in the same weight and in the same manner.
How Do The Cheese Braiding Equipment Work?
In the initial stage of production, the hot cheese dough prepared in the milk production facilities is transferred to the cheese braiding equipment with the help of auger. Then the hot cheese dough reaches to the bed and is pushed through the helical to the mouthpieces. The cheese dough coming out of the mouthpieces is cut to the desired length. The cut cheese dough which is transferred to the carrier after the cutting is cooled by the cooling system at the bottom of the machine. The cooled dough is shaped in the desired shape and size and sent back to the cooling pool. In the final stage, cheeses are kept in this pool ready for packaging.