cheese technology by primodan cheese primodan...2 primodan`s experience in cheese enables us to...

www.primodan.dk

- When �exibility is your priority

CHEESE TECHNOLOGYBY PRIMODAN

2

Primodan`s experience in cheese enables us to o�er a widerange of equipment and solutions. The key to choose the right

M a i n g r o u p s o f ch e e s e Ty p e s /v a r i e t i e s

Cu

rdM

ast

er

Cu

rdF

inis

hin

g t

an

k

Fin

eS

av

ing

ta

nk

OP

D P

reP

ress

Mo

ers

Sa

niP

ress

sys

tem

Ch

ee

se m

ou

ld w

ash

er

Mo

uld

em

pti

er

syst

em

Ra

cr

Ra

ck b

rin

ing

sys

tem

E u r o p e a n 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 P a r m e s a n x x x x x x x x x x

E x t r a h a r d ch e e s e G r a n a x x x x x x x x x x

H a r d ch e e s e G r y é r e x x x x x x x x x x

H a r d ch e e s e E m m e n t a l x x x x x x x x x x

H a r d ch e e s e S w i s s x x x x x x x x x x

S e m i h a r d ch e e s e G o u d a x x x x x x x x x x

S e m i h a r d ch e e s e E d a m 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

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

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 H a v a r t i 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 L i m b u r g e r x

S e m i h a r d / s o f t ch e e s e B l u e m o u l d x

S o f t ch e e s e G o r g o n z o l a 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 Wh i t e ch e e s e x

P a t a

H a r d / s e m i h a r d ch e e s e P r o v o l o n e x

S e m i h a r d ch e e s e K a s h k a v a l x

S e m i h a r d / f r e s h ch e e s P i z z a ch e e s e x

S o f t / f r e s h ch e e s e I t a l i a n M o z z a r e l l a x

Cheese equipment selection guide

www.primodan.dk

equipment is the cheese type, the below table may be of help.(Please note that only the main cheese catagories are listed)

[email protected]: +45 59 43 14 79 www.primodan.dk


3

As a leading global supplier of complete cheese plants to the dairy industry, Primodan o�ers a comprehensive selection of fl exible and cost-e�ective solutions for a wide range of cheese types and sizes with wide-ranging moisture content and fat indry matter.

C h e e s e M a s t e r p l a n t

The CheeseMaster line is an automated, modulised processingline for manufacturing all variations of EPC cheeses (EuropeanPressed Cheese) – hard and semi-hard, round and rectangular, round eyed and with irregular eyes – in sizes from 2 kg to 50 kg(4.4 to 110 lbs/h) or more.

The CheeseMaster line has a proven track record for its outstan-ding performance and yield.

C h e e s e t e c h n o l o g y a n d s u p p o r t

Primodans cheese process technology is the result of many years of experience and close co-operation with cheese manu-facturers throughout the world.

Our experience and wide range of technologies means that we can confi gure and modulise a world-class solution for a particu-lar cheese production line, and provide all necessary support and service.

A d e d i c a t e d t e a m o f s p e c i a l i s t s

• World-class innovation, engineering, sales and servicecompetence

• Powerful and versatile technology platform

• Pioneers in innovative dairy applications and engineeringsolutions

• Experienced Dairy technologists for cheese production

Ve r t i c a l d o u b l e O t y p e

Ad v a n t a g e s• Fast foamless fi lling

• Rapid mixing of all added components including rennet

• Gentle and precise cutting

• High yield

• Fast whey draw

• Controlled and fast heating and cooling

• Vertical vat with 2 outlets for fast emptying

• Effi cient and gentle stirring

• Fully automated with touch screen

• CIP cleanable vats

S p e c i � c a t i o n s

F i e l d o f a p p l i c a t i o n C h e e s e p l a n t s

D e s c r i p t i o nC h e e s e v a t s i n c l u d i n g v a r i o u s o p t i o n s t o � t a n y t y p e o f ch e e s e p r o d u c t i o n

C a p a c i t y U p t o 3 0 , 0 0 0 l ( 8 , 0 0 0 U . S . g a l )

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

Cheese plant logistics and cheese technology

Cheese vats – CurdMaster a vertical double O vatFormerly sold under the APV/SPX brand



Cheese vats – CurdMaster a vertical double O vatFormerly sold under the APV/SPX brand

Ad v a n t a g e s•

Improved cheese quality - better cheese base with minimum lumps and no irregular holes

•

Shorter cheese processing time

•

Very gentle, efficient and homogeneous agitation to eliminate feed variations in the Pre-Press system

•

Continuous whey suction system enabling whey draw from the tank without stopping the agitator

•

Separate in- and outlets

•

Tangential inlet

•

Enables high concentration of cheese curd before emptying to the Pre-Press system

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

CurdFinishing tank

F i n a l s t i r r i n g a n d s e c o n d w h e y d r a w b e t w e e n

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


F i e l d o f a p p l i c a t i o n M a i n l y c o t t a g e ch e e s e p l a n t s

D e s c r i p t i o n

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 , � l l e d o n l y u p t o b e l o w t h e c e n t r a l , h o r i z o n t a l s h a f t . 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 h o r i z o n t a l c u t t i n g t o c r e a t e u n i f o r m c u r d 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, d o w n s t r e a m s y s t e m f o r w h e y d r a i n i n g , w a s h i n g a n d c o o l i n g , c u r d d r a i n i n g a n d c r e a m i n g

C a p a c i t y

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 - 4 ,7 5 5 U . S . g a l ) � l l i n g v o l u m e . L i n e c a p a c i t y u p t o 5 , 0 0 0 k g ( 1 1 , 0 0 0 l b s ) c o t -t a g e ch e e s e p e r h o u r

Te m p e r a t u r e P LC c o n t r o l l e d c o t t a g e ch e e s e c o o k i n g p r o g r a m m e

Ad v a n t a g e s• Enclosed cheese tank with horizontal and vertical cutting tools

• Horizontal cutting frame parked outside product area when not in use

• Dedicated stirring shovels for gentle curd agitation

• Unique soft curd agitation programme

• Low product level

• Well-proven downstream equipment

• Fully CIP cleanable equipment

• High product quality and hygiene standard

• Tank also applicable for Blue Cheese, Feta and other cheeses




Th e C u r d F i n i s h i n g t a n k i s u s e d f o r g e n t l e � n a l a g i t a t i o n a s w e l l a s f o r t h e s e c o n d w h e y d r a w w h i ch c a n b e p e r f o r m e d w i t h -o u t s t o p p i n g t h e a g i t a t o r. Th i s w i l l m i n i-m i s e t h e l u m p s i n t h e ch e e s e m a s s t o b e p r e - p r e s s e d w h i ch a g a i n w i l l g i v e a b e t t e r ch e e s e b a s e w i t h o u t i r r e g u l a r h o l e s

C a p a c i t y A n y

Te m p e r a t u r e P r o c e s s - d e p e n d e n t


Formerly sold under the APV/SPX brand



4

5

Advantages• Increased yield through recovery and reintroduction of cheese fines

• Ability to flush out the filling line with clear whey

• Elimination of any increased fines losses from the second whey draw

• Improved cheese quality in connection with the second continuous whey draw

• Quick filling of the bottom of the Pre-Press with clear whey

• Less fines sediment in the bottom of the Pre-Press

Advantages• Flexible Pre-Press for all cheese types and a wide range of

sizes and shapes

• Adapts easily to variations in fat and water content

• Physical separation between the individual batches for clear batch identification

• Fewer cheese vats required

• Easy change of cheese dimension and shape

• 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

FinesSaving tankFo 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 � n e s i n t o t h e ch e e s e

Primodan OPD Pre-Press

Flexible pre-pressing of al l kinds of semi-hard and hard cheese types




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 � n e s i n t h e w h e y a r e s e d i m e n t e d i n 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 � n e s w i l l c o n t i n u o u s l y b e i n m o t i o n t o p r e v e n t � n e s l u m p s u n t i l t h e y a r e f o r w a r d e d t o t h e P r e - P r e s s , w h e r e t h e y a r e d i s t r i b u t e d i n 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 g r a i n s

C a p a c i t y A n y



F i e l d o f a p p l i c a t i o nC h e e s e p l a n t s f o r p r o d u c t i o n o f s e m i -h a r d a n d h a r d ch e e s e s f r o m a b o u t 2 . 0 k g t o 5 0 k g ( 4 . 4 t o 1 1 0 l b s )


P r e - p r e s s i n g o f a l l t y p e s o f s e m i - h a r d a n d 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 between 8 5 0 x 6 0 0 m m . a n d 1 0 6 x 2 0 0 m m ( 33.5 x 23. 6 i n c h a n d 4 . 2 x 7 . 9 . i n c h .

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 l a s e r s c a n n i n g a n d a d j u s t a b l e k n i v e s

C a p a c i t y

5 , 0 0 0 - 2 0 , 0 0 0 l / b a t ch ( 1 , 3 2 0 - 5 , 2 8 0 U . S . g / b a t ch )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 m m ( 5 1 2 x 67 x 8 i n ch )

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





5

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

6

Ad v a n t a g e s• Even pressing of cheeses in individual moulds or multiple

moulds without using spring-loaded lids

• A specific pressure of 400 g/cm² (5.7 lbs/sq.in.) is achieved at only 0.3 bar (4.3 lbs/sq.in. air pressure)

• Optional available with pressing cylinders

• Applicable to a wide variety of cheese types

• Applicable to a wide variety of shapes and sizes

• Integrated mould storage

• Collecting of whey and CIP liquid

Ad v a n t a g e s• Gentle handling of the cheeses

• Possibilities for laser controlled filling for accurate placement of the cheeses in the moulds (large cheeses)

• Can fill up to 24 cheeses in the same operation

• All fillers are product adapted according to cheese type

• Choice of filling heads and filling systems

• Choice of type and amount of filling heads

• Several filling tools can be integrated in the automatic filler or changed for production of various dimensions and shapes of cheeses

• Operation with single or multiple moulds

• Optional: Fully CIP cleanable filling unit

Mould fillersF l e x i b l e � 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 ,

a n d w i t h d i � e r e n t s t r u c t u r e s a n d � r m n e s s

Primodan SaniPress system

H i g h l y � e x i b l e s y s t e m f o r � n a l p r e s s i n g o f s e m i - h a r d a n d h a r d ch e e s e s




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 � l l i n g o f m o r e t h a n o n e ch e e s e d e p e n d i n g o n t h e c a p a c i t y r e q u i r e m e n t s o f t h e p r o c e s s i n g l i n e

C a p a c i t y 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




D e s c r i p t i o nP r e s s i n g t a k e s p l a c e i n c l o s e d t u n n e l s b y m e a n s o f a d i a p h r a g m p r e s s i n g o n t h e e n t i r e s u r f a c e o f t h e m o u l d l i d

C a p a c i t y 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

Ad v a n t a g e s• Patented pressure washing system for efficient cleaning of

all micro-perforated drain channels, thus preserving the whey draining capacity of the moulds

Ad v a n t a g e s• Customised to individual cheese types, shapes and sizes

• Additional emptying tools can be integrated in the automatic filler or changed to accommodate various cheese shapes and sizes

• Choice of two methods enables the optimum solution for any cheese type

• Works with single and multiple moulds

• Available with full CIP cleaning

Cheese mould washerS p e c i a l , p a t e n t e d d e s i g n f o r c l e a n i n g m i c r o - p e r f o r a t e d p l a s t i c

ch e e s e m o u l d s

Mould emptier system

H i g h l y � e x i b l e s y s t e m f o r � n a l p r e s s i n g o f s e m i - h a r d a n d h a r d ch e e s e s




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 t h r e e s e c t i o n s - p r e - r i n s e , p r e s s u r e w a s h i n g a n d � n a l r i n s e . C h e e s e p a r t i c l e s a n d w h e y r e s i d u e s a r e r e m o v e d b y s i m p l e � 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 m o u l d s a r e � x e d i n a n u p s i d e d o w n p o s i -t i o n i n t h e p r e s s u r e w a s h i n g s e c t i o n a n d d e t e r g e n t i s c i r c u l a t e d t h r o u g h t h e m i c r o -p e r f o r a t i o n . F i n a l l y t h e m o u l d s a r e r i n s e d 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 p r e - r i n s e s e c t i o n

C a p a c i t y 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

Te m p e r a t u r e 7 5 ° C ( 1 67 ° F ) i n t h e p r e s s u r e w a s h i n g s e c t i o n




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 � 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 -p r e s s e d a i r t h r o u g h t h e m i c r o - p e r f o r a t e d h o l e s i n t h e b o t t o m a n d s i d e s o f t h e m o u l d .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 , � x e d v a c u u m h e a d s o n t h e m o u l d a r e 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 l i f t e t o u t o f t h e m o u l d


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

9

-

Full support to ensure your succesFormerly sold under the APV/SPX brand

8

Ad v a n t a g e s• Highly flexible to accommodate various cheese types, sizes

and shapes

• Suitable for both cheese cooling and cheese brining

• Available with full CIP to enable full batch control

Ad v a n t a g e s• Specially designed rack filling system with filling below water

level for gentle treatment of soft, pressed cheeses

• Flexible to accommodate various cheese sizes and shapes

Rack fillerG 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

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




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 � l l e r w h e r e t h e y a r e l o a d e d o n t h e r o l l e r 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 r o l l e r c o n v e y o r i s l o w e r e d b e l o w w a t e r 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 p l a c e s i t w i t h t h e l o w e s t s h e l f i n t h e l o a d i n g p o s i t i o n o n a l e v e l w i t h t h e r o l l e r 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 b y m e a n s o f a p n e u m a t i c a l l y c o n t r o l l e d 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 e l e v a t o r t o t h e p o s i t i o n f o r c r a n e c o l l e c -t i o n t o t h e b r i n i n g v a t


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




A � e x i b l e m o d u l a r s y s t e m m a d e o f s t a i n l e s s s t e e l ( A I S I 3 1 6 ) c o n s i s t i n g o f b r i n i n g r a ck s , c o o l i n g / b r i n i n g v a t s , a n d a n o v e r h e a d c r a n e f o r r a ck c o n v e y a n c e . Th e b r i n i n g r a ck s c o n s i s t o f a f r a m e w i t h p e r f o r a t e d p r o � l e d s h e l v e s e q u i p p e d w i t h s a f e t y g r a t i n g s , a s w e l l a s g r i p � t t i n g s f o r c r a n e t r a n s p o r t a t i o n a n d f o r h a n g i n g f r o m t h e e d g e o f t h e v a t . Th e c o o l i n g / b r i n -i n g v a t s a r e m a d e o f s t a i n l e s s s t e e l , a n d t h e e d g e o f t h e v a t s f e a t u r e r a ck � t t i n g s t o m a k e s u r e t h e r a ck s d o n o t t o u ch t h e v a t d u r i n g l o w e r i n g / l i f t i n g . Th e o v e r h e a d c r a n e i s m o u n t e d o n e p ox y - c o v e r e d s t e e l p i l l a r s a n d c o v e r s t h e a r e a c o n t a i n i n g t h e l o a d i n g / u n l o a d i n g s y s t e m s a n d t h e c o o l i n g / b r i n i n g v a t s . I t f e a t u r e s a s p e c i a l g r i p p e r t h a t � t s c l o s e l y w i t h t h e g r i p � t t i n g s o n t h e r a ck s , a n d a s e m i - o r f u l l y a u t o m a t i c P LC s y s t e m


Te m p e r a t u r e D e p e n d e n t o n t h e i n d i v i d u a l ch e e s e p r o c e s s





8

9

Ad v a n t a g e s• Highly flexible unloading system for a wide variety of cheese

types, shapes and sizes

• Precise positioning of cheese pushing device

• Assurance that all racks are cleaned after each circulation - fresh cheeses always loaded on clean racks

• The system is fully controlled by a PLC system

Rack unloader and rack washer

Au t o m a t i c u n l o a d i n g o f b r i n e d ch e e s e s t o ch e e s e c o n v e y a n c e s y s t e m p r i o r t o r a ck c l e a n i n g




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 o f a n e l e v a t o r w i t h a s l a t c o n v e y o r a n d 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 t o l i f t t h e s a f e t y g r a t i n g d u r i n g u n l o a d i n g . 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 -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

C a p a c i t y 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

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

The Primodan cheese department has a long tradition of working with cheese customers in order to find the best solution and equipment for your cheeses. This involves a lot of Primodan´s core technologies, such as milk reception and standardization, culture preparation, whey treatment, CIP plants, automation, spares and service, as cheese plants involve many technologies as shown.

Primodan o�ers all from; pre-projects, consultants work, equipment, lineconcepts, cheese technologists, project management to after sales service. In close co-operation with the customer and with an e�ective teamwork we are able to o�er the whole range from single units to green-field projects. Automation ties it all together with visibility of key factors for the cheese production performance.

Full support to ensure your succes





9

Primodan A/SSkimmedevej 10

Primodan 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

our sales representative for product availability in your region. For more information visit www.primodan.dk

Version: 01/2020

4390 VipperoedDenmark


- When �exibility is your priority

cheese technology by primodan cheese primodan...2 primodan`s experience in cheese enables us to...

Documents