Professional Documents
Culture Documents
SPX’s experience in cheese enables us to offer a wide range of is the cheese type, the below table may be of help (Please note
equipment and solutions. The key to choose the right equipment that only the main cheese categories are listed)
M o z z a r e l l a M a s t e r b a t ch s y s t e m
Cheddarmaster all belt system
C o t t a g e ch e e s e s y s t e m
Dry salted E PC system
Mould emptier system
Cheese mould washer
Cheddarmaster tower
SoftCurd (horizontal)
R a ck b r i n i n g s y s t e m
CurdFinishing tank
Ty p e s /
S a n i Pr e s s s y s t e m
M a i n g r o u p s o f ch e e s e
FineSaving tank
varieties
Brine handling
Cheddar table
O P D Pr e Pr e s s
Mould fillers
R a ck f i l l e r
European
p r e s s e d ch e e s e
E x t r a h a r d ch e e s e Parmesan x x x x x x x x x x x x
H a r d ch e e s e Gryére x x x x x x x x x x x
H a r d ch e e s e Emmental x x x x x x x x x x x
S e m i h a r d ch e e s e Ti l s i t x x x x x x x x x x x
H a r d / s e m i h a r d ch e e s e M a n ch e g o x x x x x x x x x x x
S p e c i a l i t y ch e e s e
S e m i h a r d / s o f t ch e e s e Havarti x x x x x x x x x x x
S e m i h a r d / s o f t ch e e s e Po r t S a l u t / S t . P a u l i n x x x
S e m i h a r d / s o f t ch e e s e Limburger x
S e m i h a r d / s o f t ch e e s e Blue mould x
S o f t ch e e s e Gorgonzola x
S e m i a n d s o f t ch e e s e Fe t a / D o m i a t i x
S e m i s o f t / f r e s h ch e e s e Wh i t e ch e e s e x
Pa s t a f i l a t a
S e m i h a r d / f r e s h ch e e s e P i z z a ch e e s e x x (x) (x) x x
Cheddard types
H a r d ch e e s e Cheddar x x x x x
H a r d ch e e s e Stirred curd x x x x x
H a r d ch e e s e English territorials x x x x x
Fr e s h / o t h e r s
F r e s h ch e e s e C o t t a g e ch e e s e x x
S o f t / f r e s h ch e e s e Quarg 1)
S o f T / f r e s h ch e e s e C r e a m ch e e s e 1 )
S o f t / f r e s h ch e e s e Fromage frais 1)
F r e s h ch e e s e Ricotta 2)
2
Cheese plant logistics and cheese technology
As a leading global supplier of complete cheese plants to the 2700 kg/batch dry Cottage cheese and approx. 1,600 kg/batch
dairy industry, SPX offers a comprehensive selection of flexible to 4,900 kg/batch creamed Cottage cheese. The concept of the
and cost-effective solutions for a wide range of cheese types and SoftCurd line has proven it self successfully many decades.
sizes with wide-ranging moisture content and fat in dry matter.
C h e e s e t e ch n o l o g y a n d s u p p o r t
CheeseMaster plant SPX cheese process technology is the result of many years of
The CheeseMaster line is an automated, modulised processing experience and close co-operation with cheese manufacturers
line for manufacturing all variations of EPC cheeses (European throughout the world.
Pressed Cheese) – hard and semi-hard, round and rectangular, Our experience and wide range of technologies means that we
round eyed and with irregular eyes – in sizes from 1 kg to 50 kg can configure and modulise a world-class solution for a particular
(2.2 to 110 lbs/h) or more. cheese production line, and provide all necessary support and
The CheeseMaster line has a proven track record for its out- service.
standing performance and yield.
A dedicated team of specialists
CheddarMaster and MozzarellaMaster • World-class innovation, engineering, sales and service
The famous CheddarMaster system is widely used for the manu- competence
facture of all types of Cheddar and dry salted cheeses. The Ched- • Powerful and versatile technology platform
darMaster system is available both as a tower and all belt system • Pioneers in innovative dairy applications and engineering
with capacities from one to 10 tons per hour. solutions
Based on the same technology as the CheddarMaster, the • Advanced process automation solutions
Mozzarella-Master handles Mozzarella or pizza cheese recipes. • Innovation centre and pilot plant service
• Defined process knowledge and consultancy
S o f t C u r d C o t t a g e ch e e s e l i n e
The SoftCurd cottage cheese line is made for cottage cheese
with or without cream. The capacity ranges from 900 kg/batch to
Specifications
Te m p e r a t u r e D e p e n d e n t o n i n d i v i d u a l ch e e s e t y p e s
Ad v a n t a g e s
• Fast foamless filling • Controlled and fast heating and cooling
• Rapid mixing of all added components including rennet • Vertical vat with 2 outlets for fast emptying
• Gentle and precise cutting • Efficient and gentle stirring
• High yield • Fully automated with touch screen
• Fast whey draw • CIP cleanable vats
3
SoftCurd cheese vat type OCC horizontal
C o t t a g e ch e e s e p r o d u c t i o n
Specifications
Field of application M a i n l y c o t t a g e ch e e s e p l a n t s
H o r i z o n t a l l y e n c l o s e d ch e e s e v a t , f i l l e d
only up to below the central, horizontal
shaft.
Tw o s e t s o f c u t t i n g t o o l s f o r v e r t i c a l a n d
Description horizontal cutting to create uniform curd
c u b e s , f o l l o w e d b y p r o v e n h i g h - q u a l i t y,
downstream system for whey draining,
washing and cooling, curd draining and
creaming
Ta n k s i z e f r o m 6 , 0 0 0 l t o 1 8 , 0 0 0 l ( 1 , 5 8 5
Ad v a n t a g e s Capacity
- 4 ,7 5 5 U . S . g a l ) f i l l i n g v o l u m e . L i n e
capacity up to 5,000 kg (11,000 lbs) cot-
• Enclosed cheese tank with horizontal and vertical cutting tools t a g e ch e e s e p e r h o u r
CurdFinishing tank
Final stirring and second whey draw between
t h e ch e e s e v a t s a n d t h e Pr e - Pr e s s s y s t e m
Ad v a n t a g e s
Specifications
• Improved cheese quality - better cheese base with minimum
lumps and no irregular holes
4
FinesSaving tank
Fo r r e c o v e r y a n d r e i n t r o d u c t i o n o f ch e e s e f i n e s i n t o t h e ch e e s e
Specifications
D u r i n g t h e s e c o n d w h e y d r a w, t h e ch e e s e
fines in the whey are sedimented in a
F i n e s S a v i n g t a n k . Th e s e d i m e n t f i n e s w i l l
continuously be in motion to prevent fines
Description
lumps until they are forwarded to the
Pre-Press, where they are distributed in
t h e ch e e s e m a t a n d j o i n t w i t h t h e ch e e s e
grains
Ad v a n t a g e s Capacity Any
s e m i - h a r d a n d h a r d ch e e s e t y p e s
Specifications
Ad v a n t a g e s
Pre-pressing of all types of semi-hard and
h a r d ch e e s e i n a l l s i z e s a n d s h a p e s w i t h i n • Flexible Pre-Press for all cheese types and a wide range of
a f r a m e o f 1 , 2 0 0 x 1 , 2 0 0 m m ( 47. 2 x 47. e
Description
i n ch ) . Av a i l a b l e w i t h a n u m b e r o f ch e e s e
sizes and shapes
p r o d u c t i o n o p t i m i s a t i o n f e a t u r e s s u ch a s
laser scanning and adjustable knives • Adapts easily to variations in fat and water content
• Physical separation between the individual batches for clear
5 , 0 0 0 - 2 0 , 0 0 0 l / b a t ch ( 1 , 3 2 0 - 5 , 2 8 0 batch identification
U . S . g / b a t ch )
Capacity
M a x i m u m b a t ch s i z e 1 3 , 0 0 0 x 1 ,70 0 x 2 0 0 • Fewer cheese vats required
m m ( 5 1 2 x 67 x 8 i n ch )
• Easy change of cheese dimension and shape
Te m p e r a t u r e D e p e n d e n t o n ch e e s e t y p e
• Same unit can make Gouda- and Tilsit-type cheeses
• Long running time between CIP cleaning
• Higher yield
• Uniform water content
• High weight accuracy due to uniform curd distribution, laser
scanning and adjustable knives
5
Mould fillers
F l e x i b l e f i l l i n g s o l u t i o n s f o r ch e e s e s o f v a r i o u s d i m e n s i o n s a n d s h a p e s ,
and with different structures and firmness
Specifications
F i l l i n g o f p r e - p r e s s e d ch e e s e s . S i m u l -
t a n e o u s f i l l i n g o f m o r e t h a n o n e ch e e s e
Description
depending on the capacity requirements
of the processing line
Capacity U p t o a b o u t 5 , 0 0 0 ch e e s e s p e r h o u r
Te m p e r a t u r e Process-dependent
Specifications
Capacity Ta i l o r e d t o ch e e s e p r o c e s s i n g l i n e
Te m p e r a t u r e D e p e n d e n t o n i n d i v i d u a l ch e e s e t y p e s
6
Cheese mould washer
Special, patented design for cleaning micro-perforated plastic
ch e e s e m o u l d s
Specifications
Th e ch e e s e m o u l d w a s h e r c o n s i s t s o f
three sections - pre-rinse, pressure
washing and final rinse. Cheese particles
and whey residues are removed by simple
f l u s h i n g i n t h e p r e - r i n s e s e c t i o n . Th e
Description moulds are fixed in an upside down posi-
tion in the pressure washing section and
detergent is circulated through the micro-
perforation. Finally the moulds are rinsed
w i t h f r e s h w a t e r, w h i ch i s r e c y c l e d t o t h e
pre-rinse section
Specifications
C o m p r e s s e d a i r e m p t y i n g : Th e m o u l d s
a r e t u r n e d 1 8 0 ° a n d f i x e d a f t e r w h i ch t h e
ch e e s e i s r e l e a s e d b y b l o w i n g c o m -
pressed air through the micro-perforated
holes in the bottom and sides of the
Description
mould.
Va c u u m e m p t y i n g : S p e c i a l l y d e s i g n e d ,
fixed vacuum heads on the mould are
l o w e r e d o n t o t h e ch e e s e . Th e ch e e s e i s
liftet out of the mould
Ad v a n t a g e s
• Customised to individual cheese types, shapes and sizes Te m p e r a t u r e D e p e n d e n t o n ch e e s e t y p e s
7
Rack filler
G e n t l e l o a d i n g o f ch e e s e s o n t h e r a ck
Specifications
P r e s s e d ch e e s e s a r e c o n v e y e d o n a b e l t
c o n v e y o r f r o m t h e m o u l d e m p t i e r t o r a ck
filler where they are loaded on the roller
c o n v e y o r i n t h e r a ck l o a d i n g v a t . A f t e r t h e
roller conveyor is lowered below water
l e v e l , t h e r a ck e l e v a t o r p u l l s a n e m p t y
r a ck f r o m t h e r a ck s t o r a g e s y s t e m , a n d
places it with the lowest shelf in the
Description loading position on a level with the roller
c o n v e y o r. O n e s h e l f i s l o a d e d a t a t i m e
by means of a pneumatically controlled
p u s h i n g d e v i c e , a f t e r w h i ch t h e r a ck e l -
e v a t o r s t e p s t h e r a ck t o t h e n e x t p o s i t i o n .
Wh e n t h e r a ck i s l o a d e d a n d a l l ch e e s e s
u n d e r l i q u i d , t h e r a ck i s p u l l e d o u t o f t h e
elevator to the position for crane collec-
tion to the brining vat Ad v a n t a g e s
• Specially designed rack filling system with filling below water
Capacity A d a p t e d t o t h e i n d i v i d u a l ch e e s e p l a n t
level for gentle treatment of soft, pressed cheeses
• Flexible to accommodate various cheese sizes and shapes
Te m p e r a t u r e D e p e n d e n t o n t h e v a r i o u s ch e e s e t y p e s
RackBrine system
Fo r r o u n d a n d r e c t a n g u l a r h a r d a n d s e m i - h a r d ch e e s e s – w a t e r c o o l i n g a n d b r i n i n g
Specifications
and shapes
• Suitable for both cheese cooling and cheese brining Capacity A d a p t e d t o t h e i n d i v i d u a l ch e e s e p l a n t
8
Brine handling and treatment
Ensures forward flow of clean, saturated brine at the right temperature to the brine vats
Specifications
Th e b r i n e h a n d l i n g s y s t e m c o n s i s t s o f
brine storage, salt storage and salt dos-
ing system, M F plant for brine cleaning,
p l a t e h e a t e x ch a n g e r f o r t e m p e r a t u r e
adjustment, and a forward flow and
r e t u r n s y s t e m . Th e b r i n e s t o r a g e s y s t e m
consists of a tank for brine returned from
the brining plant, and a tank for cleaned,
Description
s a t u r a t e d b r i n e . Th e r e t u r n e d b r i n e i s
pumped through the salt dosing system
where the salt content is adjusted, and
through the M F plant for cleaning. Finally M F B R I n E C L A R I F I CAT I O n
the cleaned, saturated brine is stored
in the relevant tank prior to temperature
a d j u s t m e n t i n t h e p l a t e h e a t e x ch a n g e r
and forwarding to the brining vats
Ad v a n t a g e s
• Forward flow to each brine vat of clean, saturated and
temperature-adjusted brine, enabling real batch traceability
Capacity Ta i l o r e d t o t h e i n d i v i d u a l b r i n i n g p l a n t
• The system is fully CIP cleanable
Te m p e r a t u r e D e p e n d e n t o n t h e a c t u a l ch e e s e t y p e s • Automatically controlled
• Cheese brine of high hygienic standard
Specifications
Th e a u t o m a t i c u n l o a d i n g s y s t e m c o n s i s t s
of an elevator with a slat conveyor and a
p n e u m a t i c a l l y c o n t r o l l e d ch e e s e p u s h i n g
d e v i c e , a ch a i n c o n v e y o r p o s i t i o n i n g t h e
r a ck f o r u n l o a d i n g , a n d a g r i p p i n g d e v i c e
Description
to lift the safety grating during unloading.
A f t e r u n l o a d i n g , t h e r a ck i s c o n v e y e d b y
t h e ch a i n c o n v e y o r t o t h e w a s h i n g c a b i n .
U n l o a d i n g a n d r a ck w a s h i n g a r e c o n - Ad v a n t a g e s
t r o l l e d b y a n i n t e g r a t e d P LC s y s t e m
• Highly flexible unloading system for a wide variety of cheese
types, shapes and sizes
Capacity Ta i l o r e d f o r t h e a c t u a l b r i n e p l a n t • Precise positioning of cheese pushing device
• Assurance that all racks are cleaned after each circulation -
Te m p e r a t u r e D e p e n d e n t o n t h e v a r i o u s ch e e s e t y p e s fresh cheeses always loaded on clean racks
• The system is fully controlled by a PLC system
9
TrayBrine system
Specifications
Ad v a n t a g e s
• Wide capacity range • Little brine use
• Good use of floor area • Cleanable
• Flexibility • Automation system based on time
• Low investment • Brining can be stopped on time and cheeses rest without brine
• Extendable
Specifications
C h e d d a r a n d o t h e r d r y s a l t e d ch e e s e
Field of application
plants
B a t ch a n d c o n t i n u o u s c u r d d r a i n i n g ,
Description ch e d d a r i n g , m i l l i n g , s a l t i n g a n d m e l l o w i n g
system
Po t e n t i a l l y n o o r v e r y l o w
Te m p e r a t u r e temperature loss during
holding time
Ad v a n t a g e s
• Superior for handling non-continuous curd flow • Customised solutions based on standardised modules
• Proven capacity of 9,000 kg/h (20,000 lbs/h) cheddar curd • Easy recipe control and recording of process parameters
• Rapid filling facility - fewer and larger cheese tanks required • Patented belt edge sealing to machine wall
• Batch filling - continuous discharge • High-velocity, low-volume CIP philosophy
• High salting accuracy by volume or weight control • High production flexibility and product quality
• no thin walled hollow bodies • Cost effective on small capacities
• no curd and whey build-up in the machine • 3A sanitary standard
10
CheddarMaster – all belt system
High-volume continuous curd draining, cheddaring, milling, salting and mellowing
Specifications
C h e d d a r a n d o t h e r d r y s a l t e d ch e e s e
Field of application
plants
C o n t i n u o u s c u r d d r a i n i n g , ch e d d a r i n g ,
Description
milling, salting and mellowing system
Po t e n t i a l l y n o o r v e r y l o w t e m p e r a t u r e
Te m p e r a t u r e
loss during the holding time
Ad v a n t a g e s
• Superior for handling continuous curd flow • Customised solutions based on standardised modules
• Preferred high capacity system • Easy recipe control and recording of process parameters
• Proven capacity up to 12,000 kg/h (17,600 lbs/h) cheddar curd • Easy vat ID
• Continuous operation - wide range of configurations • Patented belt edge sealing to machine wall
• High salting accuracy by volume or weight control • High-velocity, low-volume CIP philosophy
• no thin-walled hollow bodies • High production flexibility and product quality
• no curd and whey build-up in the machine • 3A sanitary standard
CheddarTable – CT
Efficient stirring and fast draining with minimum loss
Specifications
11
MozzarellaMaster – dry curd system
C o n t i n u o u s M o z a r e l l a / p i z z a ch e e s e c u r d d r a i n i n g a n d m a t t i n g
Specifications
Field of application P i z z a ch e e s e a n d P a s t a F i l a t a p l a n t s
1 , 0 0 0 - 8 , 0 0 0 k g / h ( 2 , 2 0 0 - 17, 6 0 0
Capacity
l b s / h ) ch e e s e c u r d
Po t e n t i a l l y n o o r v e r y l o w t e m p e r a t u r e
Te m p e r a t u r e
loss during the holding time
Ad v a n t a g e s
• Superior for handling continuous curd flow • Easy recipe control and recording of process parameters
• Curd matting above whey level • Easy vat ID
• Capacity up to 8,000 kg/h (17,600 lbs/h) pizza cheese curd • Patented belt edge sealing to machine wall
• Preferred dry curd system for low-moisture Mozzarella/pizza • High-velocity low-volume CIP philosophy
cheese types • Optional curd washing facilities
• no thin-walled hollow bodies • High production flexibility and product quality
• no curd and whey build-up in the machine • 3A sanitary standard
• Customised solutions based on standardised modules
Specifications
B a t ch c u r d d r a i n i n g a n d m a t t i n g s y s t e m
Description for curd acidification below or above
whey level
12
Dry salted EPC system
C o n t i n u o u s p r o d u c t i o n o f h i g h - q u a l i t y, d r y s a l t e d C h e d d a r, G o u d a ch e e s e t y p e s , G r a n a a n d
Pa s t a F i l a t a ch e e s e t y p e s
Specifications
Field of application M a n u f a c t u r e o f d r y s a l t e d ch e e s e t y p e s
Po t e n t i a l l y n o o r v e r y l o w t e m p e r a t u r e
Te m p e r a t u r e
loss during the holding time
Ad v a n t a g e s
• Easy recipe control and recording of process parameters • Easy add-on for pizza cheese production
• High salting accuracy by volume or weight control • Competitive supply to ingredients industry capital requirement
• no brining facilities required reduced by 30% or more compared to traditional EPC (Gouda)
plants
• BlockFormer or HP SaniPress for block moulding
• Reduced production, maintenance and building cost
• Variable cheese block shape and weight using HP SaniPress
system • 3A sanitary standard
Cheese plant
and
brine
CIP plants
Automation
After sales
13
Research and development
The SPX Innovation Centre cooperates closely with SPX compa- gists, process engineers and production engineers together with
nies and customers around the world in order to provide a con- knowledge gained over many years throughout the worldwide
stant stream of innovative, world-class solutions that add decisive SPX Group to contribute actively to all types of development,
competitive value to the businesses of our customers. testing and application of SPX equipment, systems and pro-
cessing lines. All facilities and services are designed to provide
Located in Central Jutland, the heart of Danish dairy farming
added value by minimising waste and energy requirements,
country, the Centre is the focal point of SPX’s dairy process de-
or by converting commodity ingredients into new, competitive
velopment activities. The SPX Innovation Centre extends its reach
products.
far beyond this, however, offering a raft of services for the food
industry in the broadest possible sense. Important keywords for the Centre are innovation, optimum plant
dimensioning, high-quality products, and up-to-date knowledge
These include after sales service, laboratory analyses, technical
of market requirements. The trials are custom-tailored and can
information and training of SPX employees and SPX customers.
be performed in the Innovation Centre or on customer site. All
The SPX Innovation Centre leverages the extensive industry work on behalf of individual customers is subject to the strictest
experience and expertise of a permanent staff of food technolo- confidentiality and the highest standards of customer service.
14
15
A B O u T S PX
Based in Charlotte, north Carolina, SPX Corporation (nYSE: SPW) is a global Fortune 500 multi-industry manufacturing leader..
For more information, please visit www.spx.com.
S PX F l O w T E C H n O lO Gy
Pasteursvej
8600 Silkeborg, Denmark
P: +45 70 278 278
F: +45 70 278 330
SPX Corporation reserves the right to incorporate our latest design and material changes without notice or obligation. Design features, materials of construction and
dimensional data, as described in this bulletin, are provided for your information only and should not be relied upon unless confirmed in writing. Please contact your local
sales representative for product availability in your region. For more information visit www.spx.com.
The green “>” is a trademark of SPX Corporation, Inc
APV-6003-GB Version: 03/2013 Issued: 02/2013 COPYRIGHT © 2011, 2012, 2013 SPX Corporation