Cheese technology

Cheese equipment selection guide

SPX’s experience in cheese enables us to offer a wide range of is the cheese type, the below table may be of help (Please note
equipment and solutions. The key to choose the right equipment that only the main cheese categories are listed)

M o z z a r e l l a M a s t e r b a t ch s y s t e m
Cheddarmaster all belt system

MozzarellaMaster dry curd

C o t t a g e ch e e s e s y s t e m
Dry salted E PC system
Mould emptier system
Cheese mould washer

Cheddarmaster tower

SoftCurd (horizontal)
R a ck b r i n i n g s y s t e m
CurdFinishing tank
Ty p e s /

S a n i Pr e s s s y s t e m
M a i n g r o u p s o f ch e e s e

FineSaving tank
varieties

Brine handling

Cheddar table
O P D Pr e Pr e s s

Mould fillers

for sosft crd

CurdMaster

R a ck f i l l e r
European
p r e s s e d ch e e s e

E x t r a h a r d ch e e s e Parmesan x x x x x x x x x x x x

E x t r a h a r d ch e e s e Grana x x x x x x x x x x x (x) (x)

H a r d ch e e s e Gryére x x x x x x x x x x x

H a r d ch e e s e Emmental x x x x x x x x x x x

H a r d ch e e s e Swiss x x x x x x x x x x x (x) (x) x

S e m i h a r d ch e e s e Gouda x x x x x x x x x x x (x) (x) x

S e m i h a r d ch e e s e Edam x x x x x x x x x x x (x) (x) x

S e m i h a r d ch e e s e Ti l s i t x x x x x x x x x x x

H a r d / s e m i h a r d ch e e s e M a n ch e g o x x x x x x x x x x x

S p e c i a l i t y ch e e s e

S e m i h a r d / s o f t ch e e s e Havarti x x x x x x x x x x x

S e m i h a r d / s o f t ch e e s e Po r t S a l u t / S t . P a u l i n x x x

S e m i h a r d / s o f t ch e e s e Limburger x

S e m i h a r d / s o f t ch e e s e Blue mould x

S o f t ch e e s e Gorgonzola x

S e m i a n d s o f t ch e e s e Fe t a / D o m i a t i x

S e m i s o f t / f r e s h ch e e s e Wh i t e ch e e s e x

Pa s t a f i l a t a

H a r d / s e m i h a r d ch e e s e Provolone x x (x) (x) x x

S e m i h a r d ch e e s e Kashkaval x x (x) (x) x x

S e m i h a r d / f r e s h ch e e s e P i z z a ch e e s e x x (x) (x) x x

S o f t / f r e s h ch e e s e Italian Mozzarella x x (x) (x) x x

Cheddard types

H a r d ch e e s e Cheddar x x x x x

H a r d ch e e s e Stirred curd x x x x x

H a r d ch e e s e English territorials x x x x x

Fr e s h / o t h e r s

F r e s h ch e e s e C o t t a g e ch e e s e x x

S o f t / f r e s h ch e e s e Quarg 1)

S o f T / f r e s h ch e e s e C r e a m ch e e s e 1 )

S o f t / f r e s h ch e e s e Fromage frais 1)

F r e s h ch e e s e Ricotta 2)

1) Process based on ultrafiltration 2) Based on combined ultrafiltration and microparticulation

2
Cheese plant logistics and cheese technology
As a leading global supplier of complete cheese plants to the
dairy industry, SPX offers a comprehensive selection of flexible
and cost-effective solutions for a wide range of cheese types and
sizes with wide-ranging moisture content and fat in dry matter.
CheeseMaster plant
The CheeseMaster line is an automated, modulised processing
line for manufacturing all variations of EPC cheeses (European
Pressed Cheese) – hard and semi-hard, round and rectangular,
round eyed and with irregular eyes – in sizes from 1 kg to 50 kg
(2.2 to 110 lbs/h) or more.
The CheeseMaster line has a proven track record for its out-
standing performance and yield.
CheddarMaster and MozzarellaMaster
The famous CheddarMaster system is widely used for the manu-
facture of all types of Cheddar and dry salted cheeses. The Ched-
darMaster system is available both as a tower and all belt system
with capacities from one to 10 tons per hour.
Based on the same technology as the CheddarMaster, the
Mozzarella-Master handles Mozzarella or pizza cheese recipes.
S o f t C u r d C o t t a g e ch e e s e l i n e
The SoftCurd cottage cheese line is made for cottage cheese
with or without cream. The capacity ranges from 900 kg/batch to
Cheese vats – APV CurdMaster a vertical double O vat
Ve r t i c a l d o u b l e O t y p e
Ad v a n t a g e s
• Fast foamless filling
• Rapid mixing of all added components including rennet
• Gentle and precise cutting
• High yield
• Fast whey draw
2700 kg/batch dry Cottage cheese and approx. 1,600 kg/batch
to 4,900 kg/batch creamed Cottage cheese. The concept of the
SoftCurd line has proven it self successfully many decades.
C h e e s e t e ch n o l o g y a n d s u p p o r t
SPX cheese process technology is the result of many years of
experience and close co-operation with cheese manufacturers
throughout the world.
Our experience and wide range of technologies means that we
can configure and modulise a world-class solution for a particular
cheese production line, and provide all necessary support and
service.
A dedicated team of specialists
• World-class innovation, engineering, sales and service
competence
• Powerful and versatile technology platform
• Pioneers in innovative dairy applications and engineering
solutions
• Advanced process automation solutions
• Innovation centre and pilot plant service
• Defined process knowledge and consultancy
Specifications
Field of application Cheese plants
Cheese vats including
Description v a r i o u s o p t i o n s t o f i t a n y t y p e o f ch e e s e
production
Capacity Up to 30,000 l (8,000 U.S. gal)
Te m p e r a t u r e D e p e n d e n t o n i n d i v i d u a l ch e e s e t y p e s
• Controlled and fast heating and cooling
• Vertical vat with 2 outlets for fast emptying
• Efficient and gentle stirring
• Fully automated with touch screen
• CIP cleanable vats
3
SoftCurd cheese vat type OCC horizontal
C o t t a g e ch e e s e p r o d u c t i o n

Specifications

Field of application M a i n l y c o t t a g e ch e e s e p l a n t s

H o r i z o n t a l l y e n c l o s e d ch e e s e v a t , f i l l e d
only up to below the central, horizontal
shaft.
Tw o s e t s o f c u t t i n g t o o l s f o r v e r t i c a l a n d
Description horizontal cutting to create uniform curd
c u b e s , f o l l o w e d b y p r o v e n h i g h - q u a l i t y,
downstream system for whey draining,
washing and cooling, curd draining and
creaming

Ta n k s i z e f r o m 6 , 0 0 0 l t o 1 8 , 0 0 0 l ( 1 , 5 8 5
Ad v a n t a g e s Capacity
- 4 ,7 5 5 U . S . g a l ) f i l l i n g v o l u m e . L i n e
capacity up to 5,000 kg (11,000 lbs) cot-
• Enclosed cheese tank with horizontal and vertical cutting tools t a g e ch e e s e p e r h o u r

• Horizontal cutting frame parked outside product area when not

P LC c o n t r o l l e d c o t t a g e ch e e s e c o o k i n g
in use Te m p e r a t u r e
programme

• Dedicated stirring shovels for gentle curd agitation

• Unique soft curd agitation programme • Fully CIP cleanable equipment
• Low product level • High product quality and hygiene standard
• Well-proven downstream equipment • Tank also applicable for Blue Cheese, Feta and other cheeses

CurdFinishing tank
Final stirring and second whey draw between
t h e ch e e s e v a t s a n d t h e Pr e - Pr e s s s y s t e m

Ad v a n t a g e s
Specifications
• Improved cheese quality - better cheese base with minimum
lumps and no irregular holes

Field of application Cheese plants

• Shorter cheese processing time
• Very gentle, efficient and homogeneous agitation to eliminate
Th e C u r d F i n i s h i n g t a n k i s u s e d f o r g e n t l e
feed variations in the
final agitation as well as for the second
w h e y d r a w w h i ch c a n b e p e r f o r m e d w i t h -
Pre-Press system
Description o u t s t o p p i n g t h e a g i t a t o r. Th i s w i l l m i n i -
m i s e t h e l u m p s i n t h e ch e e s e m a s s t o b e • Continuous whey
p r e - p r e s s e d w h i ch a g a i n w i l l g i v e a b e t t e r
ch e e s e b a s e w i t h o u t i r r e g u l a r h o l e s
suction system enabling
whey draw from the
tank without stopping
Capacity Any
the agitator
• Separate in- and outlets
Te m p e r a t u r e Process-dependent
• Tangential inlet
• Enables high
concentration of
cheese curd before
emptying to the Pre-
Press system

4
FinesSaving tank
Fo r r e c o v e r y a n d r e i n t r o d u c t i o n o f ch e e s e f i n e s i n t o t h e ch e e s e

Specifications

Field of application Cheese plants

D u r i n g t h e s e c o n d w h e y d r a w, t h e ch e e s e
fines in the whey are sedimented in a
F i n e s S a v i n g t a n k . Th e s e d i m e n t f i n e s w i l l
continuously be in motion to prevent fines
Description
lumps until they are forwarded to the
Pre-Press, where they are distributed in
t h e ch e e s e m a t a n d j o i n t w i t h t h e ch e e s e
grains

Ad v a n t a g e s Capacity Any

• Increased yield through recovery and reintroduction of cheese fines

• Ability to flush out the filling line with clear whey Te m p e r a t u r e Process-dependent

• Elimination of any increased fines losses from the second whey

draw
• Improved cheese quality in connection with the second • Quick filling of the bottom of the Pre-Press with clear whey
continuous whey draw • Less fines sediment in the bottom of the Pre-Press

APV OPD Pre-Press

Flexible pre-pressing of all kinds of

s e m i - h a r d a n d h a r d ch e e s e t y p e s

Specifications

Cheese plants for production of semi-

Field of application h a r d a n d h a r d ch e e s e s f r o m a b o u t 2 . 0 k g
t o 10 0 k g ( 4 . 4 t o 2 2 0 l b s )

Ad v a n t a g e s
Pre-pressing of all types of semi-hard and
h a r d ch e e s e i n a l l s i z e s a n d s h a p e s w i t h i n • Flexible Pre-Press for all cheese types and a wide range of
a f r a m e o f 1 , 2 0 0 x 1 , 2 0 0 m m ( 47. 2 x 47. e
Description
i n ch ) . Av a i l a b l e w i t h a n u m b e r o f ch e e s e
sizes and shapes
p r o d u c t i o n o p t i m i s a t i o n f e a t u r e s s u ch a s
laser scanning and adjustable knives • Adapts easily to variations in fat and water content
• Physical separation between the individual batches for clear
5 , 0 0 0 - 2 0 , 0 0 0 l / b a t ch ( 1 , 3 2 0 - 5 , 2 8 0 batch identification
U . S . g / b a t ch )
Capacity
M a x i m u m b a t ch s i z e 1 3 , 0 0 0 x 1 ,70 0 x 2 0 0 • Fewer cheese vats required
m m ( 5 1 2 x 67 x 8 i n ch )
• Easy change of cheese dimension and shape

Te m p e r a t u r e
D e p e n d e n t o n ch e e s e t y p e
• Same unit can make Gouda- and Tilsit-type cheeses
• Long running time between CIP cleaning
• Higher yield
• Uniform water content
• High weight accuracy due to uniform curd distribution, laser
scanning and adjustable knives

5
Mould fillers
F l e x i b l e f i l l i n g s o l u t i o n s f o r ch e e s e s o f v a r i o u s d i m e n s i o n s a n d s h a p e s ,
and with different structures and firmness

Specifications

Field of application Cheese plants

F i l l i n g o f p r e - p r e s s e d ch e e s e s . S i m u l -
t a n e o u s f i l l i n g o f m o r e t h a n o n e ch e e s e
Description
depending on the capacity requirements
of the processing line

Capacity U p t o a b o u t 5 , 0 0 0 ch e e s e s p e r h o u r

Te m p e r a t u r e Process-dependent

Ad v a n t a g e s • Choice of type and amount of filling heads

• Gentle handling of the cheeses • Several filling tools can be integrated in the automatic filler or
• Possibilities for laser controlled filling for accurate placement changed for production of various dimensions and shapes of
of the cheeses in the moulds (large cheeses) cheeses
• Can fill up to 24 cheeses in the same operation • Operation with single or multiple moulds
• All fillers are product adapted according to cheese type • Optional: Fully CIP cleanable filling unit
• Choice of filling heads and filling systems

APV SaniPress system

H i g h l y f l e x i b l e s y s t e m f o r f i n a l p r e s s i n g o f s e m i - h a r d a n d h a r d ch e e s e s

Specifications

Field of application Cheese plants

Pressing takes place in closed tunnels

Description by means of a diaphragm pressing on the
entire surface of the mould lid

Capacity Ta i l o r e d t o ch e e s e p r o c e s s i n g l i n e

Te m p e r a t u r e D e p e n d e n t o n i n d i v i d u a l ch e e s e t y p e s

Ad v a n t a g e s • Optional available with pressing cylinders

• Even pressing of cheeses in individual moulds or multiple • Applicable to a wide variety of cheese types
moulds without using spring-loaded lids
• Applicable to a wide variety of shapes and sizes
• A specific pressure of 400 g/cm² (5.7 lbs/sq.in.) is achieved at
• Integrated mould storage
only 0.3 bar (4.3 lbs/sq.in. air pressure)
• Collecting of whey and CIP liquid

6
Cheese mould washer
Special, patented design for cleaning micro-perforated plastic
ch e e s e m o u l d s

Specifications

Field of application Cheese plants

Th e ch e e s e m o u l d w a s h e r c o n s i s t s o f
three sections - pre-rinse, pressure
washing and final rinse. Cheese particles
and whey residues are removed by simple
f l u s h i n g i n t h e p r e - r i n s e s e c t i o n . Th e
Description moulds are fixed in an upside down posi-
tion in the pressure washing section and
detergent is circulated through the micro-
perforation. Finally the moulds are rinsed
w i t h f r e s h w a t e r, w h i ch i s r e c y c l e d t o t h e
pre-rinse section

Adapted to the individual

Capacity
ch e e s e p l a n t
Ad v a n t a g e s
• Patented pressure washing system for efficient cleaning of
7 5 ° C ( 1 67 ° F ) i n t h e p r e s s u r e w a s h i n g
Te m p e r a t u r e
section all micro-perforated drain channels, thus preserving the whey
draining capacity of the moulds

Mould emptier system

H i g h l y f l e x i b l e s y s t e m f o r f i n a l p r e s s i n g o f s e m i - h a r d a n d h a r d ch e e s e s

Specifications

Field of application Cheese plants

C o m p r e s s e d a i r e m p t y i n g : Th e m o u l d s
a r e t u r n e d 1 8 0 ° a n d f i x e d a f t e r w h i ch t h e
ch e e s e i s r e l e a s e d b y b l o w i n g c o m -
pressed air through the micro-perforated
holes in the bottom and sides of the
Description
mould.
Va c u u m e m p t y i n g : S p e c i a l l y d e s i g n e d ,
fixed vacuum heads on the mould are
l o w e r e d o n t o t h e ch e e s e . Th e ch e e s e i s
liftet out of the mould

Adapted to the individual

Capacity
ch e e s e p l a n t

Ad v a n t a g e s
• Customised to individual cheese types, shapes and sizes Te m p e r a t u r e D e p e n d e n t o n ch e e s e t y p e s

• Additional emptying tools can be integrated in the automatic

filler or changed to accommodate various cheese shapes and
sizes • Works with single and multiple moulds
• Choice of two methods enables the optimum solution for any • Available with full CIP cleaning
cheese type

7
Rack filler
G e n t l e l o a d i n g o f ch e e s e s o n t h e r a ck

Specifications

Field of application Cheese plants

P r e s s e d ch e e s e s a r e c o n v e y e d o n a b e l t
c o n v e y o r f r o m t h e m o u l d e m p t i e r t o r a ck
filler where they are loaded on the roller
c o n v e y o r i n t h e r a ck l o a d i n g v a t . A f t e r t h e
roller conveyor is lowered below water
l e v e l , t h e r a ck e l e v a t o r p u l l s a n e m p t y
r a ck f r o m t h e r a ck s t o r a g e s y s t e m , a n d
places it with the lowest shelf in the
Description loading position on a level with the roller
c o n v e y o r. O n e s h e l f i s l o a d e d a t a t i m e
by means of a pneumatically controlled
p u s h i n g d e v i c e , a f t e r w h i ch t h e r a ck e l -
e v a t o r s t e p s t h e r a ck t o t h e n e x t p o s i t i o n .
Wh e n t h e r a ck i s l o a d e d a n d a l l ch e e s e s
u n d e r l i q u i d , t h e r a ck i s p u l l e d o u t o f t h e
elevator to the position for crane collec-
tion to the brining vat Ad v a n t a g e s
• Specially designed rack filling system with filling below water
Capacity A d a p t e d t o t h e i n d i v i d u a l ch e e s e p l a n t
level for gentle treatment of soft, pressed cheeses
• Flexible to accommodate various cheese sizes and shapes
Te m p e r a t u r e D e p e n d e n t o n t h e v a r i o u s ch e e s e t y p e s

RackBrine system
Fo r r o u n d a n d r e c t a n g u l a r h a r d a n d s e m i - h a r d ch e e s e s – w a t e r c o o l i n g a n d b r i n i n g

Specifications

Field of application Cheese plants

A flexible modular system made of

stainless steel (AISI316) consisting of
b r i n i n g r a ck s , c o o l i n g / b r i n i n g v a t s , a n d
a n o v e r h e a d c r a n e f o r r a ck c o n v e y a n c e .
Th e b r i n i n g r a ck s c o n s i s t o f a f r a m e w i t h
perforated profiled shelves equipped with
safety gratings, as well as grip fittings for
crane transportation and for hanging from
t h e e d g e o f t h e v a t . Th e c o o l i n g / b r i n -
ing vats are made of stainless steel, and
Description
t h e e d g e o f t h e v a t s f e a t u r e r a ck f i t t i n g s
t o m a k e s u r e t h e r a ck s d o n o t t o u ch t h e
v a t d u r i n g l o w e r i n g / l i f t i n g . Th e o v e r h e a d
c r a n e i s m o u n t e d o n e p ox y - c o v e r e d s t e e l
pillars and covers the area containing
the loading/unloading systems and the
cooling/brining vats. It features a special
Ad v a n t a g e s gripper that fits closely with the grip
f i t t i n g s o n t h e r a ck s , a n d a s e m i - o r f u l l y
• Highly flexible to accommodate various cheese types, sizes a u t o m a t i c P LC s y s t e m

and shapes
• Suitable for both cheese cooling and cheese brining Capacity A d a p t e d t o t h e i n d i v i d u a l ch e e s e p l a n t

• Available with full CIP to enable full batch control

D e p e n d e n t o n t h e i n d i v i d u a l ch e e s e
Te m p e r a t u r e
process

8
Brine handling and treatment
Ensures forward flow of clean, saturated brine at the right temperature to the brine vats

Specifications

Field of application Cheese plants

Th e b r i n e h a n d l i n g s y s t e m c o n s i s t s o f
brine storage, salt storage and salt dos-
ing system, M F plant for brine cleaning,
p l a t e h e a t e x ch a n g e r f o r t e m p e r a t u r e
adjustment, and a forward flow and
r e t u r n s y s t e m . Th e b r i n e s t o r a g e s y s t e m
consists of a tank for brine returned from
the brining plant, and a tank for cleaned,
Description
s a t u r a t e d b r i n e . Th e r e t u r n e d b r i n e i s
pumped through the salt dosing system
where the salt content is adjusted, and
through the M F plant for cleaning. Finally M F B R I n E C L A R I F I CAT I O n
the cleaned, saturated brine is stored
in the relevant tank prior to temperature
a d j u s t m e n t i n t h e p l a t e h e a t e x ch a n g e r
and forwarding to the brining vats
Ad v a n t a g e s
• Forward flow to each brine vat of clean, saturated and
temperature-adjusted brine, enabling real batch traceability
Capacity Ta i l o r e d t o t h e i n d i v i d u a l b r i n i n g p l a n t
• The system is fully CIP cleanable
Te m p e r a t u r e D e p e n d e n t o n t h e a c t u a l ch e e s e t y p e s • Automatically controlled
• Cheese brine of high hygienic standard

Rack unloader and rack washer

Au t o m a t i c u n l o a d i n g o f b r i n e d ch e e s e s t o ch e e s e c o n v e y a n c e s y s t e m p r i o r t o r a ck c l e a n i n g

Specifications

Field of application Cheese plants

Th e a u t o m a t i c u n l o a d i n g s y s t e m c o n s i s t s
of an elevator with a slat conveyor and a
p n e u m a t i c a l l y c o n t r o l l e d ch e e s e p u s h i n g
d e v i c e , a ch a i n c o n v e y o r p o s i t i o n i n g t h e
r a ck f o r u n l o a d i n g , a n d a g r i p p i n g d e v i c e
Description
to lift the safety grating during unloading.
A f t e r u n l o a d i n g , t h e r a ck i s c o n v e y e d b y
t h e ch a i n c o n v e y o r t o t h e w a s h i n g c a b i n .
U n l o a d i n g a n d r a ck w a s h i n g a r e c o n - Ad v a n t a g e s
t r o l l e d b y a n i n t e g r a t e d P LC s y s t e m
• Highly flexible unloading system for a wide variety of cheese
types, shapes and sizes
Capacity Ta i l o r e d f o r t h e a c t u a l b r i n e p l a n t • Precise positioning of cheese pushing device
• Assurance that all racks are cleaned after each circulation -
Te m p e r a t u r e D e p e n d e n t o n t h e v a r i o u s ch e e s e t y p e s fresh cheeses always loaded on clean racks
• The system is fully controlled by a PLC system

9
TrayBrine system

Specifications

Field of application Cheese plants

Automatic tray brining system with manuel

Description
h a n d l i n g ( l o a d i n g / u n l o a d i n g ) o f ch e e s e s

From very low capacity to very high as the

Capacity
system is extendable

Ad v a n t a g e s
• Wide capacity range • Little brine use
• Good use of floor area • Cleanable
• Flexibility • Automation system based on time
• Low investment • Brining can be stopped on time and cheeses rest without brine
• Extendable

CheddarMaster – tower system

H i g h - p e r f o r m a n c e , h i g h - q u a l i t y c u r d d r a i n i n g , ch e d d a r i n g , m i l l i n g , s a l t i n g a n d m e l l o w i n g

Specifications

C h e d d a r a n d o t h e r d r y s a l t e d ch e e s e
Field of application
plants

B a t ch a n d c o n t i n u o u s c u r d d r a i n i n g ,
Description ch e d d a r i n g , m i l l i n g , s a l t i n g a n d m e l l o w i n g
system

1,000 - 9,000 kg/h (2,200 - 20,000

Capacity
l b s / h ) ch e e s e c u r d

Po t e n t i a l l y n o o r v e r y l o w
Te m p e r a t u r e temperature loss during
holding time

Ad v a n t a g e s
• Superior for handling non-continuous curd flow • Customised solutions based on standardised modules
• Proven capacity of 9,000 kg/h (20,000 lbs/h) cheddar curd • Easy recipe control and recording of process parameters
• Rapid filling facility - fewer and larger cheese tanks required • Patented belt edge sealing to machine wall
• Batch filling - continuous discharge • High-velocity, low-volume CIP philosophy
• High salting accuracy by volume or weight control • High production flexibility and product quality
• no thin walled hollow bodies • Cost effective on small capacities
• no curd and whey build-up in the machine • 3A sanitary standard

10
CheddarMaster – all belt system
High-volume continuous curd draining, cheddaring, milling, salting and mellowing

Specifications

C h e d d a r a n d o t h e r d r y s a l t e d ch e e s e
Field of application
plants

C o n t i n u o u s c u r d d r a i n i n g , ch e d d a r i n g ,
Description
milling, salting and mellowing system

1,000 - 12,000 kg/h (2,200 - 26,500

Capacity
l b s / h ) ch e e s e c u r d

Po t e n t i a l l y n o o r v e r y l o w t e m p e r a t u r e
Te m p e r a t u r e
loss during the holding time

Ad v a n t a g e s
• Superior for handling continuous curd flow • Customised solutions based on standardised modules
• Preferred high capacity system • Easy recipe control and recording of process parameters
• Proven capacity up to 12,000 kg/h (17,600 lbs/h) cheddar curd • Easy vat ID
• Continuous operation - wide range of configurations • Patented belt edge sealing to machine wall
• High salting accuracy by volume or weight control • High-velocity, low-volume CIP philosophy
• no thin-walled hollow bodies • High production flexibility and product quality
• no curd and whey build-up in the machine • 3A sanitary standard

CheddarTable – CT
Efficient stirring and fast draining with minimum loss

Specifications

Field of application C h e d d a r & P a s t a F i l a t a ch e e s e p l a n t s .

Cheddar table to fit to the amount of

C u r d f r o m a C u r d M a s t e r. I n t h e C h e d d a r
Description
table the curd is being drained, matted,
milled, salted and mellowed.

600 to 2200 kg of dry curd. (Standard

s i z e s : 1 5 0 0 m m o r 17 5 0 m m i n w i d t h
Capacity
and with 6 lengths) 1,000 - 12,000 kg/h
( 2 , 2 0 0 - 2 6 , 5 0 0 l b s / h ) ch e e s e c u r d

Ad v a n t a g e s • Variable speed with infinite speed regulation and reduced

• Simple and study stainless steel design which has proven maintenance.
track record • Table bottom inclined towards central whey drain
• Fast draining with minimum loss of fines. • Single walled or double walled for hot water heating
• Efficient stirring with good salt distribution • Various tools for stirring, leveling and cutting
• No pockets of unstirred curd • Programmable curd unloading by trips
• Sanitary Agitator design securing no oil drips into curd • CIP cleaning of all pipelines

11
MozzarellaMaster – dry curd system
C o n t i n u o u s M o z a r e l l a / p i z z a ch e e s e c u r d d r a i n i n g a n d m a t t i n g

Specifications

Field of application P i z z a ch e e s e a n d P a s t a F i l a t a p l a n t s

Continuous curd draining and matting

Description system, and potential milling, salting and
mellowing system

1 , 0 0 0 - 8 , 0 0 0 k g / h ( 2 , 2 0 0 - 17, 6 0 0
Capacity
l b s / h ) ch e e s e c u r d

Po t e n t i a l l y n o o r v e r y l o w t e m p e r a t u r e
Te m p e r a t u r e
loss during the holding time

Ad v a n t a g e s
• Superior for handling continuous curd flow • Easy recipe control and recording of process parameters
• Curd matting above whey level • Easy vat ID
• Capacity up to 8,000 kg/h (17,600 lbs/h) pizza cheese curd • Patented belt edge sealing to machine wall
• Preferred dry curd system for low-moisture Mozzarella/pizza • High-velocity low-volume CIP philosophy
cheese types • Optional curd washing facilities
• no thin-walled hollow bodies • High production flexibility and product quality
• no curd and whey build-up in the machine • 3A sanitary standard
• Customised solutions based on standardised modules

MozzarellaMaster – batch system for SoftCurd

B a t ch c u r d d r a i n i n g a n d m a t t i n g f o r s o f t c u r d M o z z a r e l l a ch e e s e

Specifications

Field of application Mozzarella and Pasta Filata plants

B a t ch c u r d d r a i n i n g a n d m a t t i n g s y s t e m
Description for curd acidification below or above
whey level

Up to 2,000 kg (4,400 lbs) curd per

Capacity
b a t ch

Te m p e r a t u r e Uniform temperature in the curd mat

Ad v a n t a g e s • Controlled whey level

• Designed for soft curd Mozzarella production • Gentle curd treatment for improved yield
• Superior for non-continuous curd flow • Facilities both for soft and dry curd production
• Provides quick fill and buffer facilities • Easy recipe control and recording of process parameters
• Proven design based on OPD technology • Enclosed fully CIP cleanable system
• High production flexibility and product quality • Easy vat ID
• High uniformity of curd moisture • Optional curd washing facilities

12
Dry salted EPC system
C o n t i n u o u s p r o d u c t i o n o f h i g h - q u a l i t y, d r y s a l t e d C h e d d a r, G o u d a ch e e s e t y p e s , G r a n a a n d
Pa s t a F i l a t a ch e e s e t y p e s

Specifications

Field of application M a n u f a c t u r e o f d r y s a l t e d ch e e s e t y p e s

Based on CheddarMaster tower and

a l l b e l t s y s t e m s . B a t ch a n d c o n t i n u o u s
Description
b a s e d c u r d d r a i n i n g , w a s h i n g , ch e d d a r -
ing, milling, salting and mellowing system

1,000 - 9,000 kg/h (2,000 - 20,000

Capacity
l b s / h ) ch e e s e c u r d

Po t e n t i a l l y n o o r v e r y l o w t e m p e r a t u r e
Te m p e r a t u r e
loss during the holding time

Ad v a n t a g e s
• Easy recipe control and recording of process parameters • Easy add-on for pizza cheese production
• High salting accuracy by volume or weight control • Competitive supply to ingredients industry capital requirement
• no brining facilities required reduced by 30% or more compared to traditional EPC (Gouda)
plants
• BlockFormer or HP SaniPress for block moulding
• Reduced production, maintenance and building cost
• Variable cheese block shape and weight using HP SaniPress
system • 3A sanitary standard

• High accuracy block shape (± 20 g) (± 0.7 ounce) - ideal for

fixed weight portioning

Full support to ensure your succes

The SPX cheese department has a long tradition of working with
cheese customers in order to find the best solution and equipment
for your cheeses. This involves a lot of SPX core technologies, such
as milk reception and standardization, culture preparation, whey
treatment, CIP plants, automation, spares and service, as cheese
plants involve many technologies as shown.
SPX offers all from; pre-projects, consultants work, equipment, line
concepts, cheese technologists, project management to after sales
service. In close co-operation with the customer and with an ef-
fective teamwork we are able to offer the whole range from single
units to green-field projects. Automation ties it all together with
visibility of key factors for the cheese production performance.

Milk treatment Packing

Cheese plant
and
brine

Culture plant Whey treatment

CIP plants

Automation

Products - Spares and service

After sales

13
Research and development
The SPX Innovation Centre cooperates closely with SPX compa-
nies and customers around the world in order to provide a con-
stant stream of innovative, world-class solutions that add decisive
competitive value to the businesses of our customers.
Located in Central Jutland, the heart of Danish dairy farming
country, the Centre is the focal point of SPX’s dairy process de-
velopment activities. The SPX Innovation Centre extends its reach
far beyond this, however, offering a raft of services for the food
industry in the broadest possible sense.
These include after sales service, laboratory analyses, technical
information and training of SPX employees and SPX customers.
The SPX Innovation Centre leverages the extensive industry
experience and expertise of a permanent staff of food technolo-
14
gists, process engineers and production engineers together with
knowledge gained over many years throughout the worldwide
SPX Group to contribute actively to all types of development,
testing and application of SPX equipment, systems and pro-
cessing lines. All facilities and services are designed to provide
added value by minimising waste and energy requirements,
or by converting commodity ingredients into new, competitive
products.
Important keywords for the Centre are innovation, optimum plant
dimensioning, high-quality products, and up-to-date knowledge
of market requirements. The trials are custom-tailored and can
be performed in the Innovation Centre or on customer site. All
work on behalf of individual customers is subject to the strictest
confidentiality and the highest standards of customer service.
15
A B O u T S PX

Based in Charlotte, north Carolina, SPX Corporation (nYSE: SPW) is a global Fortune 500 multi-industry manufacturing leader..
For more information, please visit www.spx.com.

S PX F l O w T E C H n O lO Gy

Pasteursvej
8600 Silkeborg, Denmark
P: +45 70 278 278
F: +45 70 278 330

SPX Corporation reserves the right to incorporate our latest design and material changes without notice or obligation. Design features, materials of construction and
dimensional data, as described in this bulletin, are provided for your information only and should not be relied upon unless confirmed in writing. Please contact your local
sales representative for product availability in your region. For more information visit www.spx.com.
The green “>” is a trademark of SPX Corporation, Inc
APV-6003-GB Version: 03/2013 Issued: 02/2013 COPYRIGHT © 2011, 2012, 2013 SPX Corporation