● Food process study: making cheese
● Process optimization
Study of temperature influence
Coagulants nature on the obtain cheese quality
Programming the heating sequences
Control of product quality
Monitoring process parameters and waiting time before cutting
General specifications
● 316L stainless steel tank, capacity 13 L, double jacketed.
● Variable speed stirring (10 to 50 rpm).
● Heating control unit, 6kW, integrated temperature sensor and heater integrated. Internal cooling by cold water.
● Probe Pt 100 Ω, with holder.
● Stirring mobiles : two mixing blades and two curd cuƫng with holder.
