Cottage Cheese Systems
Kusel Equipment has the equipment to take your cottage cheese production
to the next level in terms of product quality, consistency and profitability.
LI Vats & Agitators
Kusel's LI Vats are unquestionably the strongest in the industry
today. The heavy internal construction of Kusel's LI Vats assures
a vat in which the side rails will stay "true". Kusel's LI Vats
are unique in that they have straight sides which results in a slightly
increased capacity over other vats. In addition, Kusel's LI Vats
employ the Elips-E-Stir Agitator, which provides elliptical vs.
vertical agitation and is gentler on the tender cottage cheese curd
during production. The are NO sliding joints or sleeves on the agitators
as with other manufacturers. The vat is designed and built to 3A
Sanitary Standards. Heating is usually accomplished by a tubular
heat exchanger mounted in the agitator track, although it could
be mounted below the vat or remotely on a wall. The main control
panel for the agitator carriage can be mounted on the carriage or
remote on a wall. Each agitator has separate VFD's for stir and
traverse speeds.
The vats can be provided as fixed or with a hydraulic lifting device
at the rear to facilitate unloading.
Drainer/Washer/Cooler
Kusel's Drainer/Washer/Cooler is a unique piece of equipment, which
drains the whey and cools and washes the curd by means of a counter
flow of cold water. The curd is moved through this cool water by
means of a specially designed auger, which gently lifts the curd
and repositions it in the water. The curd is separated and uniformly
cooled.
After cooling, the water is recycled through a UV system to a plate
cooler and retained in a reservoir. Typically, if the curd is washed
in the vat, 2 to 3 times the vat capacity is employed in washing
each vat of curd. With Kusel's Drainer/Washer/Cooler the total water
usage per day for this step in the process can be reduced dramatically.
Drainer/Creamer
The Kusel Drainer/Creamer receives the cooled and washed curd from
the Drainer/Washer/Cooler. Final draining of the curd is accomplished
and the cream added. Each Drainer/Creamer is mounted on load cells
to assure accuracy and consistency of the cream added.
The Drainer/Creamer units are typically sized to accommodate the
production of creamed curd from one 4000-gallon vat.
Once the cream is added, the creamed curd may be transferred to
the cup filler or stored in the Drainer/Creamer as the production
schedule permits.
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