Cheese Production

 

Products Our systems have the ability to produce all types of cheese
Flow Rates  150L Per Batch - 50,000L Per Hour
Inlet Temperature 4 Deg C - Any
Processing Temperature  65 Deg C - 73 Deg C
Outlet Temperature 25 Deg C - 35 Deg C


Due to the many different types of cheeses available, it is critical to understand clients' requirements and so we spend time making sure we understand the client's needs and expectations then translate this into a technical design.

Pasteurisers - We design and manufacture both HTST and Batch pasteurisers to suit your daily cheese milk volumes.

Cheese Vats - We design and manufacture a whole range of cheese vats to suit any volume and purpose. Whether you require round or rectangular, heated and insulated, overhead stirring and curd-cutting we will, taking the type of cheese that you wish to make into account, consult with our cheese making clients and design the most suitable cheese vats for you.

Curd Distributors, Cheese Moulds, Draining Trays, Draining Tables, Cheese Working Tables - Depending on your individual requirements we can include any equipment for the cheese-making process.

Cheese ProductionCheese Press - Again we take into account your requirement, e.g. the mould sizes and quantity so that we can supply a suitable press. 

Cheese Brine Tank - Designed and manufactured by Thermaflo to suit the site requirements.

Electrical Control - We design and build the central control for the above plant: by doing this we take responsibility for the interface of the plant and this enables us to deliver the complete integrated solution.

For more information about how Thermaflo can assist you with your cheese production, please call +64 6 353 3640 or email sales@thermaflo.co.nz

Documents:

Cheese Making Info

Cheese-Making-Info-2011.pdf | pdf | 1.7 MB | Last Changed: 13/04/2017 3:27pm