Karl Schnell GmbH & Co.KG UHT system, type: 260, machine number:
14379, year of construction: 2011, 400 V, 3 Ph, 50 Hz, 38 A, 19 kW,
capacity: 200 - 750 ltr/h, dimensions: 3450 mm x 1900 mm x 3000 mm.
Including pallet with dismantled s/s pipes and valves. Function
description UHT: The UHT system of KS is a direct and continuously
working sterilisation system which has been designed for the shelf
life extension of soft cheese, soft cheese preparation and similar
products. The UHT system of KS consists of: - 2 Pipeline sections
(which can be reconnected alternately for production and cleaning) - 2
Preheatings in the pipeline sections over which the cheese is heated
up, different coupling panels with 2 direct steam injectors with steam
valves - Bornemann product twin screw pump, type SLH - Fristam CIP
centrifugal pump, type FPE 3532/175 - Dophin vacuum pump, type LH0060
- Flash tank - 2 CIP acid and lye bins - Tubular radiators - Cheese
filters - Control panel with Siemens Siematic ET 200M and Siemens MP
377 12 â€ËœÃ¢€â„¢ touch screen panel, for controlling
and monitoring the inline preheating system (2295-8), storage tank
(2295-10), UHT (2295-11) and creaming tank (2295-12). The to approx.
85°C preheated liquid soft cheese is conveyed over a Duplex
product filter to the UHT system of KS. Any foreign bodies present can
be removed from the product via a Duplex product filter. A further
direct steam injection heats up the cheese to max. 145°C. A
heat holding section for the safe deactivation of clostridia spores
follows. After this heat holding section, the cheese is continuously
cooled over expansion cooling in a vacuum to approx. 90°C. The
evaporating water (water vapour) hereis deposited to condensate in the
pipe condenser as cooling water. After UHT sterilisation, the
processed cheese is extremely thin and unsuitable for the immediate
filling. The further processing takes place in a downstream connected
KS creaming tank.
Hongrie
Répcelak 
