- formed product – Curd Cheese
- temperature  ̊ C 0....+6
- the shape of the curd is rectangular with a rounded top.
- curd weight, g 45-70
- dispenser GSF-10/12
- type Volumetric
- number of rows per 1 cycle, units. 6
- productivity, max. units/hour 10,000-12,000
- performance adjustment is smooth
- dose adjustment Servo drive
- hopper capacity (for mechanical loading), L 140 (200)
- touch screen control, PLC
- washing and care
- cleaning Method CIP (Cleaning in Place)
- washing, care.
- CIP system.
- hot water up to +80 C
- recommended detergents *
- concentration no more than 1.5%:
- nitric acid (HNO3);
- sodium hydroxide (NaOH);
- pressure in the CIP system, MPa (bar) up to 0.2 (2)
- water consumption, m3 0.5-1.0