Process Description
A turbulence trough and weir at the inlet ensures even distribution of curd over the pre-drain screen, quickly separating 95% of whey and feeding the curd gently onto the short draining belt which is fitted with stirrers.

The variable speed cheddaring belts are perfect for a wide variety of cheese types, with particular care taken in the design of the curd turnover between the two belts, referred to as the 'Droop Snoop', which was developed to provide the traditional stretching associated with the cheddar process.
 

Full or half stirrers are added for the production of stirred curd. Milled and stirred curd can be produced within the same machine. Spray bars are added for curd washing.

The tension of the belts is controlled by the addition of a gravity roller that adjusts automatically to compensate for thermal expansion during CIP.

At the end of the cheddaring belt a low speed, high throughput, double-cut
rotary mill gently produces regular curd chips. The thickness of the chips
can be adjusted using the speed of the mill.

The cheese machine can either be integral or separate units, from
the draining and cheddaring sections through to salting. Efficient
salting is achieved with the twin salt lance systems to evenly
distribute salt across the width of the belt in proportion to the
depth of the curd. The salt lance is 'speed profiled' via an
inverter drive to ensure salt is spread evenly.

Immediately after the chipmill, the curd is agitated to maintain granular separation
and to release surface whey prior to salt application.

Two salt lances are included, each rated at 100% of the total duty, to provide
production flexibility. The twin lance system also provides accuracy, typically
0.064% standard deviation in final product.

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