FLEXIBILITY
FLEXIBILITY IN THE TYPE OF CHEESE TO BE MADE
The type of cheese to be made is largely defined during the preparation of the curd in the curd vats and in the moulding of the curd. In this regard, thanks to the great flexibility of the curd vats and moulding machines manufactured by Tecnical, a great variety of types of cheeses can be made using the same equipment, just by making simple format changes and modifying the recipes.
MULTIFORMAT MOULDERS: VERY VERSATILE FORMAT CHANGES
With the moulders designed by Tecnical, format changes are made quickly and easily: in less than 5 minutes the tubes, shapers and the production program can be changed.
MULTIFORMAT MOULDERS: ADAPTABLE TO MULTIPLE FORMATS
Curd pre-pressing and moulding carried out in the MULTIFORMAT moulders are fully adjustable and compatible with the technological characteristics of each type of cheese. For this reason, cheeses of different sizes and shapes, as well as cheeses of different types of pasta (pasta with mechanical eye, closed pasta or pasta with propionic eye) can be made with the same equipment. This flexibility of adaptation to multiple formats and types of cheese is achieved easily, simply and quickly with a straightforward swapping of columns and shapers and a program change (recipe).
CURDLING VATS ARE LIKEWISE HIGHLY FLEXIBLE
The curd vats allow the curdling process to be automated by inputting multiple recipes, adapted to the parameters of each cheese maker and to the different types of cheese to be made. The special steel cutting blades have been designed so that they can be extracted individually without the need to extract the entire lyre. In this way the desired cutting type can be easily adjusted for the various products to be processed and, at the same time, maintenance tasks are significantly simplified.
ADAPTATION OF EQUIPMENT TO AVAILABLE SPACE IN PLANTS
Often, the space available for cheese-making equipment is limited. However, this is not a problem for us at Tecnical, since our team of technicians works hand in hand with the clients in order to adapt all the production equipment to the space available.
At Tecnical we do not conceive standard projects: all the equipment is always tailor-made to meet the needs of our clients. Therefore, its design is flexible and conforms to the technical, technological and space requirements of each client.
Some of the machines that we have designed and patented prioritize the maximum use of the volume of the production building and, consequently, the minimizing of the surface area required. These machines are the automatic horizontal loading press and the mould cleaning system.
MOULDING MACHINES MANUFACTURED TO DATE: 106 UNITS
CURDLING VATS MANUFACTURED TO DATE: 110 UNITS
The type of cheese to be made is largely defined during the preparation of the curd in the curd vats and in the moulding of the curd. In this regard, thanks to the great flexibility of the curd vats and moulding machines manufactured by Tecnical, a great variety of types of cheeses can be made using the same equipment, just by making simple format changes and modifying the recipes.
MULTIFORMAT MOULDERS: VERY VERSATILE FORMAT CHANGES
With the moulders designed by Tecnical, format changes are made quickly and easily: in less than 5 minutes the tubes, shapers and the production program can be changed.
MULTIFORMAT MOULDERS: ADAPTABLE TO MULTIPLE FORMATS
Curd pre-pressing and moulding carried out in the MULTIFORMAT moulders are fully adjustable and compatible with the technological characteristics of each type of cheese. For this reason, cheeses of different sizes and shapes, as well as cheeses of different types of pasta (pasta with mechanical eye, closed pasta or pasta with propionic eye) can be made with the same equipment. This flexibility of adaptation to multiple formats and types of cheese is achieved easily, simply and quickly with a straightforward swapping of columns and shapers and a program change (recipe).
CURDLING VATS ARE LIKEWISE HIGHLY FLEXIBLE
The curd vats allow the curdling process to be automated by inputting multiple recipes, adapted to the parameters of each cheese maker and to the different types of cheese to be made. The special steel cutting blades have been designed so that they can be extracted individually without the need to extract the entire lyre. In this way the desired cutting type can be easily adjusted for the various products to be processed and, at the same time, maintenance tasks are significantly simplified.
ADAPTATION OF EQUIPMENT TO AVAILABLE SPACE IN PLANTS
Often, the space available for cheese-making equipment is limited. However, this is not a problem for us at Tecnical, since our team of technicians works hand in hand with the clients in order to adapt all the production equipment to the space available.
At Tecnical we do not conceive standard projects: all the equipment is always tailor-made to meet the needs of our clients. Therefore, its design is flexible and conforms to the technical, technological and space requirements of each client.
Some of the machines that we have designed and patented prioritize the maximum use of the volume of the production building and, consequently, the minimizing of the surface area required. These machines are the automatic horizontal loading press and the mould cleaning system.
MOULDING MACHINES MANUFACTURED TO DATE: 106 UNITS
CURDLING VATS MANUFACTURED TO DATE: 110 UNITS
