Processed cheese production line: stuffer OPTI 2000-02 + clipper KN-201
LINE OF THE KOMPO EQUIPMENT FOR PRODUCTION OF MASS FOR PROCESSED CHEESE, BUTTER, SOFT DIETARY COTTAGE CHEESE, ICE CREAM, CONDENSED MILK WITH TEMPERATURE FROM +3°С TO +60°С:
- Vacuum cheese filler KOMPO-OPTI 2000-02
- Semi-automatic double clipper KOMPO KN-201
OUTPUT OF KOMPO CHEESE LINE: 6 200 - 10 5000 KG/H
LINE OF EQUIPMENT IS DESIGNED FOR PRODUCTION OF:
- processed cheese;
- soft cottage cheese;
- ice cream;
- condensed milk.
- Type of package: sausage stick
- Weight of package: 10 - 1000 g
- Packing material: polyamide casing
The mass to be packed is fed into the filler hopper, which injects it through the clipper cog into the casing. The clipper seals the beginning and end of the stick with a clip; if necessary, a string loop can be automatically fed under the clip.
Pneumatic clipper KN-201 allows using casings in the range from 30 to 80 mm with formation of sticks of different length, depending on the dispensed dose.
The use of this line of equipment makes it possible to produce up to 3 tons per shift. Performance depends on timeliness of loading the filler hopper, speed of putting the casing on the cog by the operator, diameter of the casing used, length of sticks produced, activity of worker during operation (as the operator manually closes the clipper clamping), activity of worker when hanging sticks after the clipper on smoking rails, laying them on frames or in packaging containers.
To operate the clipper, a U-shape clip (type B, BP) is used. The required clip size for each type of product (depending on the casing type and caliber, degree of excessive filling, the stick length) will be recommended by the adjuster-engineer during commissioning.
During production of sticks with a loop, longitudinal loop KOMPO-04 is used. The loop for the entire range of products is used in one standard size. It is possible to manufacture products without the use of the loop.
Vacuum filler KOMPO OPTI 2000-02 is equipped with the hopper and displacer housing heating system, which allows keeping the dosed masses in a fluid state. The use of screws of special configuration ensures high performance of the filler and, in combination with the vacuum system, the absence of pores and voids in the finished product. For dairy plants, stainless steel displacer housing of the filler is used.
Forming of products is carried out in semi-automatic mode. The mass to be packed is loaded in the filler hopper, the operator puts casing on the cog, loads clip in the magazine and forms sticks by means of moving the jaw drive handle of the clipper twisting. An additional worker is involved for packing finished products into containers or hanging them on frames.
To reduce the time of putting the casing on the cog, it is recommended to use corrugated casings.
The scope of delivery may include loading device FTsD for 200 l technological trolleys or loading can be carried out in other ways.
Temperature range of processed masses from plus 3°С to plus 60°С.
The limit of plus 60°C is not related to operation of the device, which can withstand even plus 90°C, but is recommended by European safety standards to prevent personnel burns, for example, in production of processed cheese.
Main features and use of each individual piece of the equipment can be studied on the website page of this model.
Each KOMPO line has a certain set of functions. The buyer can choose necessary options for its production. This allows synchronizing the process and saving on purchase of unused equipment.