Kirjeldus

Ultra-high temperature (UHT) processing system designed to extend the shelf life of processed cheese, cream cheese, spreadable cheese and triangular portioned cheese. The product preheated to about 85 °C is raised to 138-142 °C in the UHT heads, held in a retention tube and then cooled to 85-90 °C: microorganisms and bacterial spores are destroyed and the product stays fresh for at least six months without refrigeration. Capacity from 300 to 4,000 litres per batch, processing temperature up to 145 °C. Unit supplied with buffer tank, UHT heads, Teflon-jacketed retention section, flash cooling tank, creaming tank, viscosity regulation, double filter, Siemens PLC and steam treatment station.