Complete Processed (Smoked) Cheese processing line and packaging line in sausages. This line is still in place and only stopped production recently. It produced cheese in a sausage form of various sizes to be smoked and packed afterwards. The working principle was: Gouda and butter cheese was bought in Euroblock form. Cut in small pieces by an vertcal cutting machine (Alpma). A recipe was made in standard mobile bins (20 Eurobins included) and put in the vacuum mixer/cooker melter (Stephan) with vacuum direct steam injection and automatic water dosing counting by a flowtransmitter. Approx. 100 kg per batch x 6 per hour, an elevator (year 2023!) to feed the Stephan with the mobile lorries is included. In the cooker the product is mixed and heated to approx. 90°C. Afterwards it was dosed by gravity to a dosing machine (Vemag) which was connected to a metal detector (LOMA PLSTD03-19003D, 2012) and clipper (poly-clip) with different tube diameters for plastic, fibres and collagen casings up to caliber 85-90 mm in diameter. The clipper has the option of adding a wire loop to the sausage automatic so you can hang it. There are 30 pieces stainless steel mobile lorry/racks with a ring for the sausage to be transported into the smoke chamber. After smoking, the cheese was cut in 2 halves (house made cutter). Various weight possible up to 5.4 kg per sausage cut in 2 was 2.7 kg each packaging. The line could also be used for various meat variants.
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