| Conomatic
The Conomatic draining and moulding machine is based on an existing principle of whey/curd separation and curd processing combined with the latest control techniques and technological insights. Distinguishing features of the Conomatic include:
Adjusting the whey-curd ratio is not necessary: no more losses caused by second whey suction
With most draining and moulding machines a second whey suction is necessary to ensure that not too much or too little whey is supplied to the draining machine. The Conomatic makes it possible to, after the curd has been washed, supply the complete content of the cheese vat to the draining machine.
Removal of the whey in two phases
By letting the curd settle in a separation tank, a concentrated mixture of curd and whey is obtained, that is pumped to the vertical column underneath the forming chamber. The remaining whey leaves the tank via an overflow at the top.
The whey remaining in the curd and whey mixture that is pumped to the vertical column is removed by draining.
Herbs are supplied after the separation tank. By doing so, only a small part of the whey is ”polluted” with herbs and much more whey can be used to make high-quality products.
Filling of the forming chamber from underneath
As the exit of the vertical column is on the same level as the separation tank level, the curd does not exert any pressure on the knife and pin-holes are avoided.
The vertical column and forming chamber have the same dimensions. Various dimensions are possible:
- Ø 250-425 mm.
- Blocks up to max. 350 x 560 mm. |
Two different types
Depending on the desired capacity and dimensions we can offer two different types:
• Conomatic-R: rotating forming chambers. One cheese per tap and a max. capacity of 2.800 kg/hour.
• Conomatic-L: multi-forming chambers are moved linearly. More cheeses per tap and a max. capacity of 6.000 kg/hour.
2 Conomatics-R for Euroblock 15,5 kg,
total capacity 5,6 tons/hour
Download here our Conomatic brochure. |
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De Klokslag Engineering BV. | |
