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CHEESE & YOGHURT MINI LINE Dairy solutions by christakis agathangelou ltd
Transcript of CHEESE & YOGHURT MINI LINEagents.agathangelou.com › wp-content › uploads › 2016 › 05 ›...
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CHEESE & YOGHURT MINI LINE
Dairy solutions by christakis agathangelou ltd
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Christakis Agathangelou LtdSince 1976, we have been supplying the industry with innovative solutions. Our 40 years presence in the various industries and the support from our clients is our guarantee for success.
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AGRO DAIRY SOLUTION
Agro Unit(2 x 500 lt Vats ) 1500 l/day cheese OR 2000
l/day Yoghurt
2 x 500 lt Cheese vats on High
Platform
Increase Capacity to 4000 l/day Cheese or5000 l/day Yoghurt
Heater/Cooler Pasteurizer
Milk Pasteurization for Cheese
Milk Pasteurization for Yogurt
Simple milk / whey Heating for Extra
capacity
Yogurt filler IncubatorLabaneh Trolleys
Labaneh Mixer - Filler
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Christakis Agathangelou Ltd
Cheese
•Halloumi•Akkawi•Balade•Naboulsi•Arish / Double Cream
Yogurt
•Set type (Laban)•Labaneh (strained type)
Product range
Cheese
•190 kg/day•Bi-Product 65 kg/day
Yogurt
•2000 kg/day Laban•700 kg/day Labaneh
(additional equipment required)
Product Capacities
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Christakis Agathangelou Ltd
Milk & Whey Processing capabilities
Milk 4 deg CHeat to 35 deg
Pasteurize 72 deg CPasteurize 90 deg C
Cool to 35 for cheese
Cool to 45 deg yogurt
Whey heating for Arish / Double
cream to 85 deg C
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Christakis Agathangelou Ltd
Agro Basic Batch Heater Cooler Pasteurizer
Yogurt Manual filler
2 Cooking Vats 500 lt Base Working Bench
Base For 2 Vats with pneumatic crane
Steam Water production unit
Peristaltic Filler
1 Removable Agitator Stainless Steel PHE for heating / Cooling Pump
Control Panel with PLC
Pressing bench with 1 Piston Control panel with PLC
1 folding bench
1 Pressing basket8 Stainless steel moulds 32 pockets10 stainless steel Support trays 1 cutting knife
1 self priming pump with hoses
EQUIPMENT LIST
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Christakis Agathangelou Ltd
AGRO Basic Unit
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Christakis Agathangelou Ltd
AGRO Basic UnitThis Unit uses Plastic Baskets
Also available stainless steel Molds for rectangular cheese Blocks ~250-300 grs
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Christakis Agathangelou Ltd
AGRO Basic Unit
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Christakis Agathangelou Ltd
Manual Yogurt filler Unit
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Christakis Agathangelou Ltd
Heater – cooler – batch Pasteurizer
• Steam to Water heaterCan heat milk from 4 to 90 deg Celsius And hold it as longAs is needed
• Cooler with Tap waterCan cool milk to 35 degCelsius provided it Is supplied with Cold Water not more than 28-30 deg Celsius
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Christakis Agathangelou Ltd
• Steam @1.5 Bar• Compressed air @ 6 bar• Cooling water @ 25 deg Celsius• Electricity 415V 50 Hz
Required Services
• Cheese Area 80 m₂ with minimum 3 meters height• Yogurt Area 40 m₂ with minimum 3 meters height
Required Area
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Christakis Agathangelou Ltd
Modular Solution
Expandable in phases
Small area needed
Simple Operation
Fast return on
Investment
CHEESE YOGHURT
MINI LINES
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Christakis Agathangelou Ltd
12 MESOKELEOS STREETSopaz Industrial Are – Nicosia 1722
CYPRUSTel : 00357 22 877 822Fax: 00357 22 347 466Email: [email protected]: www.Agathangelou.com
You can contact us here
