Whey cream separator

This group is suitable for the automatic drainage and maturation of curds obtained by production technologies implying either the citric or the mixed ripening.
Curd mixed to whey is discharged on the draining roller, connected to the cheese vats discharge by means of special pipes and through a perforated surface it allows the excess whey to be separated from the solid matter.
Whey is conveyed to the vat bottom and the separated curd is transferred to a draining belt where it is further drained thanks to the gravity action, then it begins to ripen. According to Client’s needs, curd is left ripen on the belt for different time periods.
At the end of the ripening phase, when the desired pH has been reached, curd is discharged to the stretcher accumulation vat to be afterwards minced and discharged into a double-augers automatic loader, able to automatically feed the downstream stretcher.

Other characteristics : whey