FORMATURA / PRESSATURA
Le nostre unità di pressatura sono progettate per la formazione automatica e precisa di blocchi di formaggio.
Includono uno speciale sistema di nastri di drenaggio per raccogliere simultaneamente il siero di latte
CARATTERISTICHE TECNICHE
Applicazioni: formaggi a pasta dura e semidura.
Different solution:
Direct UHT-Flexy
Direct steam heating system with special flash cooler in the aseptic phase. Designed for the production of high-density products: whipped cream, coffee cream, cooking cream, pastry cream, butter cream, besciamella, single cream, creme flambè, crème fraiche etc
ATR UHT
Traditional indirect steam injection system. Widely used in the cow milk, smoothies and plant-based drinks treatment.
Steryflex
This system combines the direct steam injection with indirect heating to obtain the highest quality results in the finished product: taste, color, flavour and odour are closed to that of pasteurized products.
All-in-One
Raw milk is clarified, standardized, deareated, homogenized and sterilized in just one step, ready for the aseptic filling. This system guarantees high efficiency, outstanding product quality while reducing times, energy and production costs.
Long production
autonomies
Multipurpose
plant
High thermal
Regeneration
Pre-mounted and
compact design
Fully automated
process
INSTALLAZIONI / CASE HISTORY
STERILIZATION (UHT)
Sterilization plant can also be used for:
