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Processed cheese equipmentProcessed cheese equipmentSTN12312KustnerSterilchoc FO21144219922.000 kilograms per hour
Continuous cheese cooking sterilizer. The ingredients are cold mixed in a mixing vat where they are subjected to the action of melting salts. The product is then transferred to the feeding vat (STN12313). The cheese is pumped by a lobe pump to the cooking unit (STN12313). The cheese is processed continuosly in 3 consecutive stages. 1st stage: gradual heating from ± 30 °C up to 85/90 °C by mixing with saturated steam (recuperated) under low vacuum in the preheating vessel. 2nd stage: flash heating under pressure by steam injection during passage through the sterilization head. The sterlizing temperature can be adjusted up to 145 °C. The holding time is approximately 5 seconds. 3rd stage: Flash cooling to 95/98 °C by expansion under vacuum in the cooling vessel. The preheating/sterilizing and cooling temperatures depends on the nature and composition of the cheese. Including control panel. Excluding transfer lobe pumps. Electrics: 380 V - 50 Hz - 15 kW. Steam cosumption: 50-175 kg/h at 7-15 bars. Total dimensions 230 x 125 x 260cm.