Asta Eisman Complete Cheese Production Line

Capacity
4.000 capacity in liters

Raw milk reception and swing bend panel to distribute the milk to the storage tanks (2 Raw milk storage tank excluded) + Whey dispatch station (2 Whey tanks excluded)
Milk pasteurizer, Plate heat exchanger (make: GEA), Pumps, valves, 63/72°C heating by hot water.
Curd preparation vat, volume: 4.000 ltr complete with all auxiliary, whey removal device. Make: ASTA Eismann

Prepressing vat. Here the curd is prepressed and cut into blocks automatically by an automatic cutting system in block by a movable knife. The whole ‘curd bed’ is pressed by perforated plates and pneumatic cylinders. These are manually put on the curd after the curd is pumped into the vat. A Whey suction and CIP return pump. Make: ASTA Eismann

Final Presses. Make: ASTA Eismann. Pneumatic with table and 2x6 cylinders mobile. Under each cylinder height 1200mm. 5 cheese x 4 20 cheese of 10/12kg. 6 cheese x 6 of 4/5 kg. Second Press. Make: Scherjon. Cheese press, with 16 cylinders. Suitable for semi- and large-sized cheeses. Framework completely stainless steel with Festo aluminum cylinders. State: excellent and in working condition (video available).

CIP-system with 3 tanks of 1200Ltr each. Make: Schwarte Milfor each. Pumps, valves, heatexchanger, manual chemical dosing pumps for drums.
Brine/salt water tank with 6 holding Cages.
Mould cleaning baths.
Cheese ripening racks 16 pieces, including wooden shelves (30 shelves/box).
Set of moulds for 4/5 (new) and 10/12 Kadova Ø 380 mm with nets.
Pumps and valves for Whey (not tanks)
Set of frames and stairs.
Controls, P&ID and Documentation. 1 Control panel to be placed at reception and whey dispatch station.