Whey vacuum unit for the food industry

This system is particularly suitable for mozzarella and stretched cheese production with ‎direct acidification (citric or acetic acid) technology of which the curd does not need maturation and ripening. Modular and compact construction Constancy and homogeneity of the curd feeding with the same consequence on the product quality Fully automatic system (no manual handling of the product) Production capacity adjustable as per Customer’s needs The drainage action (performance) is adjustable as per the production requirements Fast process Cost, space and energy’s consumption saving thanks to the exclusion of a curd slicer from the processing line Very simple operation Closed and hygienic design, allowing however operator’s inspection, following the latest industrial hygienic and safety requirements C.I.P. perfectly cleanable Manual or automatic control with PLC control of the working and cleaning phases .