Equipments

Picture of the equipment : CHEESE FACTORY AND ACCESSORIES

CHEESE FACTORY AND ACCESSORIES

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Dairy products

Description

  • 3 Mini cheese basins (10 liters) with pH meter, temperature control, agitation and coagulometer
  • Mini press, manual or automatic control of pressure (programming)
  • Cheese press, manual control
  • 2 cheese basins (capacity 250 liters) with stirring and temperature control
  • Cheese pans (1 Kg and 10 Kg) and basin brine
  • Titrator (titratable acidity) and pH meter
  • Refining chamber with controlled temperature and humidity
  • Incubator cheese

Application(s)

Cheesemaking cheddar, camembert and others.

Specifications

  • Conception (1994): RENE Cardenas-Caroti, INRA, France
  • Fabrication (1994): Pierre Guérin, Mauze, France
  • Automatisation (2017) : Groupe CFR, Ste-Claire, Québec
  • Total volume : 10 l/cuve
  • Agitation : 2 mixers and 2rotative blades
  • 3 temperature probes
  • 3 pH meter Fisher/Accumet model 15
  • 3 pH probes for food: HANNA FC200B (BNC connector)