Cheese Plant

Complete Cheese Manufacturing Plant 36.0T of Cheese in 24Hrs

Complete Cheese Plant located in Ireland available immediately.

Current cheese production setup: Cheese blocks are in a 60 kg format to match the process floor moulds, x30 blocks of cheese per vat, x20 vats per run x1.8/vats equals 36.0 tonnes of cheese in 24 hrs.


Milk treatment room:
Milk separator (originally the milk clarifier) - 22000 ltr
Milk Bactofuge - 22000 ltr
Plate plant including pasteurization section - 22000 ltr
Regens 1+2 from 4C to 30C - 22000 ltr
Tetra alfast system (online milk STD) - 22000ltr

Whey room:
Whey Clarifier - 22000 ltr
Whey cream separator - 22000 ltr
Whey cooling plant - 22000 ltr
Whey cream storage and cooler - 5000 ltr

x2 RWBT:
RWBT 1 - 30000
RWBT 2 - 30000

Vats:
Vats 1 APV 22,000 ltr - Installed Prior 2006
Vats 2 APV 20,000 ltr - Installed Prior 2006
Vats 3 APV 20,000 ltr - Installed Prior 2006
Vats 4 APV 22,000 ltr - 2007
SPX rennet dosing system

x2 curd pumps:
Old curd pump 22000/Hr - N/A
New curd pump 22000/Hr - 2007

x2 pre-presses and block format:
Press-vatic 1 1.8T/hr - 2007
Press-vatic 2 1.8T/hr - 2007

x5 main presses:
Press 1 - 0.45T/hr - 2007
Press 2 - 0.45T/hr - 2007
Press 3 - 0.45T/hr - 2007
Press 4 - 0.45T/hr - 2007
Press 5 - 0.45T/hr - 2007

x4 holding tables:
Holding table 1 - 2007
Holding table 2 - 2007
Holding table 3 - 2007
Holding table 4 - 2007

Demoulding unit and washer: 2007

MF plant (brine) x1 unit: 1146 litres/Hr - 2007

Brine:
Automated crane - Timed/programmed - 2007
Brine basin 1 (14 racks per basin) - 12.6T - 2007
Brine basin 2 - 12.6T - 2007
Brine basin 3 - 12.6T - 2007
Brine basin 4 - 12.6T - 2007
Brine basin 5 - 12.6T - 2007
Brine basin 6 - 12.6T - 2007
Brine basin 7 - 12.6T - 2007
Brine basin 8 - 12.6T - 2007
Brine basin 9 - 12.6T - 2007
113.4T brining capacity


Brine mixing silo:
x1 mixing tank and auger - 3000 - Prior 2006

Cut and pack room:
Ferrai machine (block cutting options) - 5T/Hr - 2017
Cryovac machine - 5T/Hr - 1980
Metal detector - 5T/Hr - Around 2006
DEM labeller - 5T/Hr - 2018
Bypass - 4T/Hr - Around 2010

Robots x2:
Fresh (brined cheese) - 5T/Hr - 2007
Mature(ripened)/deboxing - 5T/Hr - 2007

Whey: Liquid whey volume generated per hour or per vat is around 17,500 litres. Solids 6/7%.
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Kg's of fat removed from the whole milk: Determined by the standardized fat required in the cheese, typically 700-800 litres per hour generated.

AVAILABLE IMMEDIATELY. CAN BE VIEWED AT SHORT NOTICE