The stick cheese machine we produce is entitled single and has a production capacity of up to flat stick cheese 200-250 kg per hour. Standard cutting and weighting machine has easy to remove molds. It is produced from AISI 304L quality stainless material and provides maximum hygiene level thanks to the special material which does not grow bacteria. The stick cheese machine is easy to clean and maintain. The whole machine is connected to the PLC control unit with touch screen. Encoder is used for length cutting. Pneumatic cutting system is used to cut the products to the desired length and 19 products coming from the conveyor are cut to the desired length at the same time. Heat exchangers type pump is used for water circulation.
Electric Volt Requirement: 380 Volt
Air Pressure: 3-4 Bar
Machine Length, Width and Height Information: Available in Technical Drawing
Stainless Quality: AISI 304
Electric Panel: IP65 Protection Class Stainless Panel
Hourly Steam Consumption: 30 kg
Hourly Electricity Consumption: 2.8 kW
Hourly Air Consumption: 1.8 m³ (6-8 Bar)
Hourly Production Capacity: 200-250 kg
Cooling System Feature: Plate Heat Exchanger (Optional)
The present invention is a cheese mechanism for shaping pasty cheese in extruder form and producing it in various forms. The machine generally consists of carrier section, forming section, conveyor, cooling and cutting section. Thanks to the new generation cheese forming machines, you can produce cheese in any size, size and shape you want.
The system according to the invention is a pasty cheese forming mechanism which meets the old / classical cheese forming techniques and most importantly eliminates the disadvantages and provides many additional advantages. The cheese forming mechanism of the present invention is characterized in that the produced hot cheese dough produces cheese of the same weight and in the same manner.
How do the new generation cheese forming machines work?
Hot cheese dough prepared in dairy products production facility is put into the machine with the help of auger. Cheese dough by pushing the augers, enters into the flow bed and reaches the bearing bed thanks to the sealing of the sealing elements.
The hot cheese dough in the bearing housing moves to the nozzles by pushing the augers. The cheese coming out of the nozzle is cut to the desired length and transferred to the conveyor. The spiral-shaped production of the produced cheese is provided by the rotational movement of the nozzles during cheese exit from the nozzles. The product left on the conveyor is cooled by means of the cooling pool located at the bottom of the machine and then cut to desired dimensions. The product falls into the cooling pool in front of the conveyor and is left ready for packaging.
What are the advantages of the new generation cheese forming machines?
The products can be processed quickly, the products produced from the machine can be produced as a standard, to provide low cost production opportunity and the weight of each product produced is to provide precision. All the products produced in the machine provide high hygiene level.