POWDER INDUCTION AND DISPERSION SYSTEM
Perfect for the preparation of cheese starter solutions, the Admix Fastfeed powder induction and dispersion system instantly delivers starter that is free from lumps and agglomerates. Whether inducting protein powders, stabilizers, gums or starches, all ingredients are rapidly wetted and dispersed, reducing mix times by 50% or more. An inline system, the Fastfeed reduces dusting and air entrainment compared to conventional in-tank mixers. According to Admix, the Fastfeed also eliminates burn-on in plate heat exchangers. Contact Admix about increasing yields, reducing downtime and achieving a lower total cost of ownership with the Fastfeed.
800-466-2369; www.admix.com
CHEESE MILK PASTEURIZER FRAME
AGC Heat Transfer Inc. (AGC) says it recently introduced the Pro8-MD — a dual-spindle, fixed-footprint cheese milk (high-temperature/short-time) pasteurizer frame. The new Pro8-MD design eliminates spindles extending outside of the frame when open. This fixed footprint allows users to make the best use of available floor space. With a design containing one upper and one lower full-length spindle, users avoid the complexity of alternating between six tie-bolts — achieving even closing of the frame and requiring less time. AGC added an auto-closure option for the Pro8-MD, allowing users to open and close the frame with the flip of a lever.
517-944-0345; www.agcheattransfer.com
AUTOMATED BRINING SYSTEM
The fully automated Alpma-Sulbana brining system can be used for a variety of cheeses and cheese sizes. The system has separate product loading and unloading stations. It utilizes mechanical movement to facilitate product loading and unloading, which eliminates manual handling/guiding of the cheese. This system eliminates the use of an overhead crane, which can be the cause of many maintenance, sanitation and quality concerns. To further improve product quality, total control of the system is achieved by program-specific brine times, first-in/first-out product flow and separate stations for individual rack cleaning and inspection, Alpma USA says.
414-351-4253; www.alpma.com
HEAT EXCHANGERS WITH REDUCED DOWNTIME
According to Central States Industrial (CSI), processors that use heat exchangers for pasteurization without automated opening and closing experience significantly longer downtime than necessary during FDA inspections. The company offers FrontLine Automatic from Alfa Laval, which can reduce downtime from an entire day to a mere hour. CSI helps size, specify, install and service heat exchangers — and other customized processing equipment — to deliver creative solutions to processing problems. To learn more about CSI’s custom fabrication capabilities and how it supports plants with service and repair, visit the company’s website.
417-831-1411; https://bit.ly/35PvQIX
BLOCK-SHREDDING LINE
Deville Technologies says it combines its extensive years of experience with an innovative mindset to supply hygienic food-cutting solutions at an international level. Featuring a unique cutting principle, its FS40 full block-shredding line is designed with USDA standards top of mind. It can process a wide range of cheese types — from soft, high-moisture cheeses and sticky cheeses to hard parmesan-type cheeses. Coupled with custom-designed conveyors, powder dispensers and tumble drums, the FS40 full block-shredding line provides processors with improved efficiency and performance and low maintenance.
866-404-4545; www.devilletechnologies.com
FULLY INTEGRATED CHECKWEIGHER
Fortress Technology says it is proud to present the Raptor — its first fully integrated checkweigher. The Raptor is designed to take on the most demanding of checkweighing applications in a variety of production environments. Placed at any stage of a plant’s process, the Raptor promises precise inspection while rejecting noncompliant products. The modular design allows a variety of reject systems to be installed, including air blast, pneumatic pusher and more. This ensures noncompliant products are accurately removed from production while minimizing product waste and costly recalls that may harm brand identity.
888-220-8737; www.fortresstechnology.com
AUTOMATIC CHEESE CUTTER
General Machinery Corp. says its model 3005-LD Tu-way is designed to automatically cut cheese or similar products prior to packaging or further processing in shredders, dicers, mixers, grinders and melters. Multiple wire harps can be quickly changed to produce many desired sizes. The 3005-LD is adjustable for speed and pressure. General Machinery designed the 3005-LD with a lowered discharge height of 35 inches, utilizing the angled chute, or of 45 inches, utilizing the straight chute. The offering was created with operator ease of use in mind. The 3005-LD includes stainless-steel cylinders, and the updated stainless-steel formed frame eliminates all hollow tubing.
920-458-2189; www.genmac.com
ADAPTABLE CHEESE CUTTER
Hart Design & Manufacturing’s servo-driven HC-2SE two-stage cutter yields precise portions; processors only need to slide in their desired cutting formats. It is servo-driven to achieve high-force cutting without the need for messy hydraulics. The cutter can reduce 40-pound blocks the way a manufacturer wants, from tiny cubes to snack sticks or halves. The servo system gives the option to control cut speed and reduce wire fatigue. For greater control and automation, add intuitive touchscreen controls. The offering is a cost-effective, high-end machine that makes cubes, bars, slabs or custom cuts from blocks. The HC-2SE allows one operator to easily load blocks and discharge cut cheese.
920-468-5927; hartdesign.com
AUTOMATED MOLDER CHILLERS
Koss Industrial Inc. says it provides quality automated molder chillers (AMCs). Cheesemakers’ pasta filata cheeses won’t adhere to the nonstick surfaces of Koss’ custom-built stainless-steel AMCs. The equipment provides consistent size and shape with every production run. In addition, these units can also operate as cheese block formers. They offer complete hands-free automation and can be spray- or immersion-based. Manufacturers may choose from rotary or shuttle styles and create different product weights without tooling changes. The AMCs come in clean-in-place options for easier, more effective cleaning. Koss AMCs meet or exceed USDA sanitary standards.
800-844-6261; www.kossindustrial.com
LEVEL MEASURER
According to the Krohne Group, it is quite a challenge to measure level with a noncontact device in a narrow tank and to track the changes fast enough to avoid either overflow or air introduction in the process. It is even more challenging when the process fluid is a highly viscous melted cheese close to its boiling point, generating condensate onto the sensor lens surface. The Optiwave technology by Krohne is now able to overcome such challenges with a narrower beam angle, a higher frequency and, therefore, a more concentrated and powerful radar signal.
978-979-3503; www.krohne.com/en/
CHEESEMAKING EQUIPMENT
Since the 1800s, Kusel has been manufacturing high-quality cheesemaking equipment that’s built to perform and last. According to the company, that’s why large-scale industry leaders, small artisanal cheesemakers and everyone in between trust Kusel. With a complete line of equipment and the ingenuity and knowhow to create specific solutions to meet exacting standards, manufacturers can always count on Kusel.
920-261-4112; www.kuselequipment.com
SANITARY COOKERS
Pick Heaters Inc. says its sanitary cookers are the perfect choice for dairy heating applications and nitrogen injection. Pick’s SC cookers are 3-A Sanitary Standards authorized and used worldwide for dairy products such as process cheese sauce, mozzarella cheese, cream cheese, whey and clean-in-place solution. Pick’s compact, energy-efficient systems instantaneously heat products at flow rates from 250 to 250,000 pounds per hour with precise temperature control and without damaging product shear or creating messy burn-on. Pick’s SC cookers are an economical alternative to heat exchangers or sonic velocity eductors. Complete skid-mounted systems come fully assembled and are designed to fit in even the most compact footprint.
262-338-1191; www.pickheaters.com/Industries/Food-Processing.htm
EXACT-WEIGHT CHEESE BLOCK FORMER
The Vemag cheese block former from Reiser is a solution for producing a wide variety of cheese block shapes and sizes. It eliminates cheese waste and increases yields and profits by repurposing cheese trim, ends, scraps and other off-cuts to produce exact-weight cheese blocks. The USDA Dairy Accepted Vemag features a powerful positive-displacement double-screw pump that provides the highest levels of portioning accuracy. The double-screw transports product extremely gently and without crushing or smearing. The Vemag extrudes products with a consistent thickness and width. A cutoff device controls the length of the product and ensures exact-weight portions with clean, even edges, Reiser says.
781-821-1290; www.reiser.com
COTTAGE CHEESE VAT
Designed specifically for cottage cheese production, Relco’s 3-A Sanitary Standards certified SVC cottage cheese vat sets the industry standard for product quality and the highest yields. According to the company, the manufacturing quality of the system reflects Relco’s decades of experience with high-quality cheeses and its unique insights into the needs of cheesemakers. The SVC's Verti-Stir elliptical motion provides gentle lifting action to keep curd in suspension. High-quality knives produce uniformly shaped cheese curds in a variety of sizes. The system features automation capabilities for recipe control and complete integration with existing processes.
320-231-2210; www.relco.net/
HYGIENIC FEEDER
According to Schenck, the MechaTron 3-A feeder was designed specifically for use in food and dairy industry process applications where equipment must meet 3-A Sanitary Standards levels or equivalent. All welds, radii, seals, surface finishes, gaskets, and contact and noncontact materials meet 3-A Sanitary Standards. Available product features include AC and DC drive packages, Coni-Flex flexible conical feed-hopper, helix configurations for feed rates from 0.30 to 330 cubic feet per hour and an unmatched ability to disassemble, clean, reconfigure and service from the nonprocess side of the feeder. The MechaTron 3-A is primarily used to feed dry materials such as enzymes, flavorings and cellulose in the production of cheese.
816-891-9300; www.schenckprocess.com/us
SIMPLIFIED CHEESEMAKING PROCESS
The APV Cheasly process from SPX Flow simplifies the production of a wide variety of fresh cheeses. Instead of utilizing raw milk, which requires whey drainage and can be challenging and expensive to transport, Cheasly uses milk protein powder and nondairy ingredients. This enables high-quality cheese manufacturing in regions where raw milk is scarce, expensive or of insufficient market quality for cheese transformation. Based on SPX FLOW’s advanced technology, the Cheasly process is designed for 100% yield. According to SPX Flow, its low cost and high efficiency make it ideal for starting, testing or growing a market.
716-692-3000; www.spxflow.com
HUMID-ENVIRONMENT ROBOTIC SOLUTIONS
Stäubli Robotics says it has been instrumental in helping food processing companies around the world create cleaner, safer and more productive applications. Stäubli’s four- and six-axis humid-environment (HE) robotic solutions offer higher productivity and ensure coverage for every aspect of the cheesemaking process, including slicing curds, cutting cheese slabs, moving cheese blocks and performing primary and secondary handling, packaging and palletization. Stäubli’s HE robotic arms have become the market leader thanks to their hygienic design, fully enclosed and pressurized structure, full wash-down capability, compatibility with H1 food-grade oil and unmatched technical performance.
864-433-1980; www.staubli.com/en-us/
HEAT-SANITIZABLE MEMBRANE
Toray Membrane says its heat-sanitizable reverse osmosis (HSRO) membrane element provides superior permeate quality for hygienic purified water applications. Designed for dairy, food and beverage, and other processes requiring periodic sanitization by hot water, HSRO elements can be sanitized at temperatures of up to 85 degrees Celsius, eliminating the need for any chemicals. Toray's membrane element construction meets stringent industry requirements and conforms to FDA regulations. All products are manufactured at and ship from the company’s ISO 9001:2015 registered facility in San Diego; Toray’s membrane specialists are located throughout the world.
952-470-0522; www.toraywater.com
