Design, manufacturing and installation of mozzarella draining and ripening systems.
The product is composed of curd and whey and it is unloaded on the conveyor belt thanks to two self-levelling unloading pipes that allow the product’s constant descent and prevent the curd grain beak-up and the following yield loss. The quantity of pre-drained product accumulates on one belt, which is supplied with a gear motor. In this way, it is possible to obtain on homogenized curd layer on the entire surface of the draining belt. During the ripening time, the draining of curd continues from the containment sides, which are made with filtering material sheet in their upper part.
The last draining takes place during the cutting step, before the product’s unloading when it is ready for the stretching ( filatura ). The mozzarella draining and ripening system is already prepared for the C.I.P.
It is possible to record all the relevant data ( curd temperature, temperature of the hardening environment, amount of drained product, time of discharge, hardening duration, number of curd accumulations, etc… ) and to transfer them to the company computers to allow the traceability of the production batch.