Complete plant to produce: 1 to maximum 8 batches of cheese of 720 kg cheese/batch per day. Cheese forms: Cylindric 30 cm diameter height: 8-9cm. Weight: approx. 6 kg/cheese. Suitable for all kinds of semi hard cheeses.
The dairy includes:
1) Milk reception 20.000 l/h: Plate cooler Make Kelvion model NT50M year 2019, filter and reception pump (self-priming).
2) Central Swing bend panel: The milk is pumped to a central swing bend panel where all piping of the factory comes together. This smart system saves valves and makes it easy to operate the milk flows in the factory.
3) Raw milk storage tanks 20.000 liter / 13.000 liter (organic milk).
4) Skid mounted milk pasteurizer: Capacity: 7.000 l/h. Thermal cycle: in 4 → 55 (separator)→72 holding → 30°C. Balance tank, filter, pumps, heat exchanger Alfa-Laval M6, year: 1995, valves, control valve steam. Insulated holding on top of the skid. Controls of the whole factory on one central HMI screen mounted on this unit. Including extra heat exchanger 2 sections (Kelvion NT50X, year: 2019) to preheat the milk through heat recuperation and circulation over hot/cold water buffer tank which is placed in the basement.
5) Westfalia MSA 90-01-076 Milk and Whey Skimmer/ separator. Year 1985, capacity: 7.000 – 10.000 liter per hour. Complete with counter pressure valve, flow transmitter and control valve for cream with by-pass for cleaning (special design for whey and milk cream), set of tools. Both, milk and whey are skimmed through the same separator, the separator is directly connected to the central swing bend panel, controls centralized in panel.
6) Cheese curd preparation vat Double O construction: Open vat make Kalt 10.000 liter and Schwarte 13.000 liter.
7) Tetra LKH70/80sss 5.5 kW curd pump.
8) Kalt 2SPK, year 201 Cheese molding and pressing station: Complete with CIP return and circulation pump, integrated controls with recipe choices (Siemens), automatic mould transport and out blow device. Capacity: 20 rows of 6 cheese = 120 x 6 kg = 720 kg cheese/batch. Cheese forms: cylindric 30 cm diameter, height: 8-9 cm. Weight: approx. 6 kg/cheese. This special Kalt system has as advantage: Automatic and fast filling of moulds, forming, pressing and CIP cleaning of the moulds in one machine so less handling needed. Gently pressed because below whey-level. Exact portioning and pressing, minimum loss, batch system, closed system, constant temperature and pressing pressure giving a constant product and perfect shaped cheeses.
9) 2x 8.000 liter whey tanks.
10) Bertsch 2022! Complete CIP unit: 3 tanks square of 5.000 l, 2 x insulated + 1 tank 2.000 l after rinse water, 2 outgoing lines, 2 pumps Alfa-Laval model: LKH25, 7.5kW, tubular heat exchangers steam/CIP detergent valves, flow transmitters E&H, conductivity and temperature sensors, remote I-O box with Ethernet communication to central PLC and lye and acid dosing pumps (make: Prominent Model BT).
11) Butter department: 1 tank for cooling of the cream, fermentation takes place in same tank (raw cream) at 20-22°C + preparation of butter flush, ice water needed in the butter making process, with cooling compressor (not re-useable, Freon). Butter churn cube model approx. 1.000 liter, Chalon Megard butter forming machine with 2 plastic augers to form butter in smaller portion and manual wrap in paper.
12) Steam boiler with softener, feed water tank, Gardner 2017 air compressors and machines for Emmentaler cheese production.
Complete with documentation, lay out, P&ID’s, software and limited spare parts.
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