The cheeses arriving from the molding machine are transferred into the vat via a loading hopper. The products are conveyed along the vat from one end to the other by a system that combines a crank-operated series of oscillating stainless steel beds at the base of the vat, and a series of adjustable water jets above the vat. The oscillating beds can be set at different cycles that either keep advancing the products through the vat, or retain them in one position for a required length of time. At the end of the unit the cheeses are extracted automatically using a motorized belt.
GEA systems can be tailored to fit any plant layout. To reduce footprint we can also design and configure hardening vats constructed on two or more levels. Vertically configured solutions feature a pneumatic lifting system to transfer products between levels.
Features of GEA hardening vats include pipework and centrifugal pump for recycling of cooling water by recirculation through a heat exchanger. The pump also recovers cleaning solutions after a cleaning cycle. Electrical controls are housed in a waterproof panel.
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The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
