KS batch processing machine FV 175

FV 175

KS batch processing machines FV 175 and FD Automaten FD 6, 9 und 11 are designed for the production of liver sausage, wieners/frankfurters, horse- radish, processed cheese, cream cheese, ketchup and mayonnaise. All recipe components will be cut, intensively mixed and homogenized very well under vacuum. Thermal processes are possible using a double jacket for indirect heating/cooling or by direct steam injection. Unloading takes place with a knife-hole-plate homogenizer which can also circulate the product through the entire system. It is integrated in the lower part of the machine.

FD Automat

Cooking mixer type 770 for block processed cheese etc.

Block processed cheese, processed cheese slices and imitation mozzarella (pizza cheese) are very high in viscosity and therefore hard to process. The final use of these products - on top of burgers or pizzas f.e. - requires a special product charac-teristic - remeltability. For the achievement of that product feature it is necessary to treat the product very gently during the mixing and heating process. KS cooking mixers are designed to give the utmost best results regarding product characteristics. Cooking mixers need pre-cut and standardized raw materials.

Cooking mixer Type 770

Raw material treatment: pre-breaking, pre-cutting and standardization

Also for batch processing it is an advantage to pre-break and pre-cut the raw materials and to standardize the mixture in a KS blender. The first step is the pre-breaking of cheese and butter blocks, done by the KS cheese pre-breaker 491. The raw materials will be broken into 0.5 kg pieces. This step is followed by a metal detection while the product is conveyed by a belt to the grinder. The pre-breaking process increases the metal detection accuracy in an enormous way, compared to the results which can be achieved by the detection of entire 25 kg blocks.

Cheese pre-breaker Type 491

KSV 250 cheese mincer, 5.000 kg/h

The KS cheese mincer KSV 250, equipped with a 3 mm hole plate, is able to process up to 5.000 kg cheese or butter per hour. It is specially reinforced designed for its use in the cheese industry. The electric motor is frequency controlled and powers the cutting set by a noise reducing ribbon belt. A specially designed feeding shaft allows also the processing of critical raw materials without problems. The cutting set is adjustable to get the utmost best results. The entire machine follows the state of the art concerning hygienic design. The seals of the motor shafts are visible controllable.

Cheese mincer Type 250

KS mixer/blender type 740 for raw material standardization

The pre-blending of all recipe components in the KS 740 mixer allows an analysis of the mixture before the UHT processing. The KS NIR Food Analyser is able to determine solids, water, fat content and more product features according to its calibration. Based on the analysis the formulation can be corrected and adjusted by adding recipe water. This offers a very precise control of the final water content in the product. The KS standardization technology improves the economical efficiency of the processed cheese producer in a reasonable way. The precise design allows fast recipe changes.

Mixer Type 740

KS - NIR-Food-Analyser with PC for data recording

The KS NIR-Food-Analyser is directly connected to the blender. It is transmitting light beams of a certain frequency into the product with its light source. Particular frequencies stimulate certain chemical /physical bindings of the ingredients (for water it is the bi-polar-binding f.e.). The intensity of the reflection relates to the quantity of a certain ingredient in the mixture. Beside water also salt, protein, carbon-hydrates and other ingredients can be determined with the KS-NIR-Food-Analyser - on-line. It is possible to attach the NIR also to mixers of other brands.

NIR Food-Analyser

KS UHT continuous cooker for processed cheese production

The direct KS UHT system (direct steam injection) for the continuous sterilization of processed cheese is equipped with two heating steps. Dynamic or static pipe mixers allow to have an influence on the desired product features. The sterilization temperature of 145°C - with an additional temperature keeping section- guarantees the inactivation of clostridial spores. The flash -cooling tank reduces the product temperature in an extremely short time to the necessary creaming temperature.

UHT System

KARL SCHNELL offers UHT systems with the following capacities:

Creaming tank with agitator, product- and CIP-pumps

The processed cheese has lost its thick viscosity after the UHT treatment. The KS creaming tank is increasing the viscosity of the processed cheese up to the necessary filling quality by stirring gently the liquid cheese. The agitator is frequency controlled. The surface of the creaming paddle is coated with Teflon and especially designed to reach the ideal viscosity. The creaming tank has an integrated viscosity measurement unit (option). This CONVIMETER transmits the measured data to the process computer of the UHT system, which is adjusting the desired viscosity of the product.

Creaming tank

KARL SCHNELL would like to be also your partner for complete turn-key projects financed by the SAPARD structural support program of the EC. KS offers turn-key projects for the following business fields: