/Continuous Whey Drainage Module for Ricotta Cheese
Cheesemaking Equipment
Continuous Whey Drainage Module for Ricotta Cheese
This system replaces static draining methods with a dynamic and controllable process. Curd grains enter a closed tunnel where they are distributed over a food-grade plastic belt and a perforated stainless steel drum. Whey separation occurs by gravity and mechanical movement. The critical process variable, the final moisture percentage, is managed by adjusting drum and belt speed, allowing the operator to adapt the residence time to the final product specifications (Ricotta, Cottage, or other fresh cheeses).
Ensure batch standardization through precise mechanical control of moisture content, reducing waste and cleaning times thanks to its automated sanitary architecture.
