Vacuum fillers KOMPO for the production of processed cheese
Vacuum screw sausage fillers KOMPO OPTI 2000-02 and KOMPO MINI 1500-01 are designed for additional vacuuming of fat, liquid paste, mass for processed cheese, butter, soft dietary cottage cheese with the temperature range from +3°С to +60°С and stuffing various casings and containers with them. The patented design of the filling pump units allows obtaining a finished product characterized by solidity, dense consistency, without pores and voids. The filler design allows for heating hot water of the hopper and displacer housing.
The filler consists of the housing (with asynchronous electric motor with frequency converter, twin-screw pump with gearbox, electrical cabinet, minced meat collector of the vacuum system, linking device drive, vacuum pump), on which are mounted: hopper for minced meat collection, control panel, knee switch.
To ensure safe operating conditions, the filler is equipped with blocking sensors:
- when the hopper is retracted
- when the nozzle of the displacer housing is removed
- when the ladder for servicing the hopper is unfolded (KOMPO-OPTI)
processed cheese production
Output of processed cheese in a sausage casing is carried out on modified fillers KOMPO OPTI 2000-02 and KOMPO MINI 1500-01, in which the hopper and the displacer housing have jackets to maintain the temperature of the cheese mass using running hot water.
Temperature range of processed masses varies from +3°С to +60°С. Limitation of +60°С is not related to operation of the device and can withstand +90°С, but is recommended by European safety standards to prevent personnel burns, for example, during production of processed cheese.
The filler is served by one operator. When using the vacuum filler KOMPO with semi-automatic or automatic clipper KOMPO, one operator operates both devices staying near the clipper.
TECHNICAL SPECIFICATIONS AND MODEL PACKAGING OPTIONS:
|Model||KOMPO-OPTI 2000-02||KOMPO-MINI 1500-01|
|Agitator in hopper||-||-|
|Column loader FCD||option||option|
|Inline grinding device VNB||-||-|
|Minced meat temperature mode, °C||+3…+60||+3…+60|
|Heating of the hopper and displacer housing||+||+|
|Output, kg/h||6200 - 10000||4000 - 5500|
|Power supply, V||400||400|
|Single dose adjustment range, g||10 - 9999||10 - 9999|
|Hopper capacity, l||250||100|
|Distance from the floor to the horn axle, mm||1020 ± 20||1020 ± 20|
|Output power, kW||9||7,15|
|Overall dimensions, mm:
|Net weight, kg||605||520|
For the video of the production of processed cheese, we thank our distributor "KOMPO NORTH AMERICA INC.":