UPT-series cottage cheese pressing and cooling units (basic design)

UPT-series cottage cheese pressing and cooling units (basic design)

Cottage cheese pressing and cooling units.

Табы

Description

Purpose

Pressing and cooling of cottage cheese in small sacks by periodic method.

Certificates:

Technical Characteristics

Characteristics

Capacity, kg/h	130
Tubular drum volume, l (geometric)	950
The amount of curd loaded in one go (not more than), kg	400
Duration of the operation cycle (pressing and cooling), hours	3
Rotation speed of the tubular drum, rph	3,6
Cooling agent (basic design)	ice water (+1…+3°С)
Temperature, °С – of curd before processing – of finished farmer cheese after cooling	+25…+30°С +14°С
Whey drainage connector	muff joint Dn50
Installed power capacity, kW	0,18
Dimensions, mm: - length - width - heght	2560 1200 1600
Mass (not more than), kg	450

Process

Principle of operation of the UPT plant

The primary functional component of the UPT plant is a tubular drum loaded with bags with curd. The curd is pressed when the drum starts rotating. It is cooled by a liquid coolant (ice water), which circulates in the pipe loop of the rotary drum. The direction of rotation of the drum is changed by a reversing magnetic starter.

The whey separated in the process of the curd pressing is collected in a removable tank located under the tubular drum. The bottom of the whey collection tank is tilted towards the drain hole and is completed with an elbow with a muff joint.

Video

Features and advantages

Materials:

tubular drum

stainless steel AISI 304 (08Х18Н9)
stainless steel AISI 316 (06Х17Н13М2)

whey collection tub
frame
drive station cover
drum cover (with flaps)

stainless steel AISI 304 (08Х18Н9)

Parts contacting with product made of materials allowed by Ministry of Health of Russia to using in food industry.