FI87036C - Plant for making soft cheese - Google Patents

Description

1 «7036

The present invention relates to an apparatus for making soft cheese, such as cheesecake, having a cheese-5 kettle for renneting milk, cheese molds filled with curd from a cheese pot, and at least one roast for curd in molds comprising a heating element. from the base below to support the molds.

It is already known to make cheese breads in such a way that the curd flushed in the cheese pot is removed from the pot and pressed into a rim on top of the sheet, which acts as a mold. To fry the cheese, a tin 15 with several molds is transferred to a fryer where the top surface of the cheese is baked. The cheeses are then turned upside down and one side is baked in the same or a different fryer. Pre-baked cheesecakes are placed on shelves to cool.

20 In view of the time required for frying, the space requirements of the structure and the energy consumption, it would be desirable for the heating elements to be located as close as possible to the top surface of the cheese. However, for these aspects, the heating elements must be placed unnecessarily far from the cheese, otherwise the damper 25 would heat up so much that it would lose its planar shape. An uneven sheet creates gaps between the rim and the sheet, from which the whey contained in the curd can leak outside the rim, where it returns to the sheet. Whey stuck to the damper is very difficult to remove from the damper.

Conveyor structures, especially those made of stainless steel, are also easily distorted at high temperatures, which also prevents the heating elements from being placed close to the cheeses.

The object of the present invention is to provide an apparatus 2 87036 to which allows the heating elements to be placed even closer to the upper surface of the cheese. The apparatus according to the invention is characterized in that the support base for the cheese molds is located at the heating elements below the water surface.

By placing the support of the cheese molds below the water surface, the support is largely protected from the heat radiation of the heating elements, which makes it possible to bring the heating elements even closer to 10 cheeses and / or to make the support even lighter in structure. Thanks to the proximity of the heating elements, the frying of the cheese is accelerated, the space requirement of the equipment is reduced and energy consumption is reduced.

The fryer can in practice be constructed in such a way that below the heating elements there is a water basin containing cooling water with which the cheese molds are in contact while in the fryer. As a result of the lower surface of the cheese molds being in contact with the cooling water, the lower surface of the cheese, which has already been baked during subsequent baking, cools during subsequent baking, shortening the cooling time on the shelf and making the shelf even smaller.

In the case where the support base for the cheese molds is a conveyor, the structure according to the invention is implemented in such a way that the conveyor descends below the water surface of the water basin below the heating means at the fryer. The support is preferably 0.1 to 2 cm, preferably about 1 cm, below the water surface, with water providing significant protection to the support and the cheese molds 30 being deep enough in water to provide effective cooling of the bottom of the cheese.

One preferred embodiment of the apparatus according to the invention will now be described in more detail with reference to the accompanying drawing, in which Figure 1 shows the cheese-making apparatus in principle, Figure 2 shows the fryer in the same schematic view and Figure 3 shows the cheese mold in the fryer.

Figure 1 shows a cheese pot 1 with 5 stirrers 2. The cheese pot has pasteurized heated milk, rennet and salt. The curd and whey flow along the tube 3 to the wire conveyor 4, where most of the whey exits through the wire. The curd, which still contains whey, falls from the conveyor 4 into the cheese-making tube 5 through this receiving opening, which is at the same time the upper end of a substantially vertical tube. In the cheese-making tube 5, the curd is compressed by gravity and the whey is transferred from the curd to the outside of the tube through holes 6 in the wall. At the lower end of the cheese-making tube there is a cutter 7, by means of which the cheese rod formed inside the tube can be cut into plate-like pieces which fall into a circular bowl-shaped mold 8 below the cheese-making tube. through. The cheese loaves are turned between the fryers at 12. At the end of the conveyor 9 there is a shelf 13 on which the pre-baked cheeses. . the bowls with their molds are allowed to cool.

The structure of the fryers 10, 11 is shown in more detail in Figure 2. The fryers have at least one, preferably electrically operated, downwardly directed heating element 14 and a water basin 15 below the heating element 14. The basin has an inlet pipe 16 and an outlet pipe 17 for supplying and removing cooling water. 30 of it.

At the basin 15, the flexible conveyor 9 descends below the water surface 18 to or near the bottom of the basin. The distance between the conveyor and the water surface is suitably 0.1 to 2 cm, preferably about 1 cm. This means that the lower part of the cheese molds 8 resting on the conveyor 9 is surrounded by 4,87056 cooling water. It should be noted that the conveyor 9 must be so close to the water surface 18 that the molds 8 travel with the conveyor. In addition, the top edge of the molds must be above the water surface, as it is desirable that the cheese-5 to not come into contact with water.

Figure 3 shows a cheese-bread disc 19 inside the mold 8.

The apparatus according to the invention operates in the following way. The cheese that has fallen from the wire 4 into the tube 5 is compressed by the force of the weight-10 and moves down the tube. In this case, each point of the cheese bar passes the whey removal slot 6 several times, at which point the whey seeps outside the tube. The cheese is thus produced in the apparatus according to the invention as a continuous process.

At the lower end of the tube 5 the cheese is cut into discs 19 by a cutter 7. The discs fall into molds 8 which are transferred to a conveyor 9. The conveyor 9 conveys the cheese molds 8 to a first fryer 10 where the conveyor moves below the cooling water surface 18. Due to the radiation of the heating elements 14, the upper surface of the bread-cheese 19 is baked. To keep the cooling water cold, the water is circulated through pipes 16, 17.

After the mold 8 leaves the fryer 10, it arrives at a point 25 12 where the cheese is turned upside down either by hand or by means of equipment. The mold then enters a second fryer 11, which is similar in structure to the fryer 10. The frying surface in the fryer 10 is now facing downwards in the mold and is cooled by cooling water so that its temperature at the time of frying is only about + 15 ° C.

Molds containing baked cheese bread on both sides are placed in a shelf 13 for cooling.

The apparatus according to the invention is not limited to the embodiment described above, but can be modified within the scope of the appended claims. Thus, there can be only one fryer 5 and the conveyor 9 can be replaced by another support base, for example a plate. If the cheese and / or water are such that the cheeses can be in contact with water, the molds 8 do not have to be bowl-shaped.

Claims (5)

A plant for the production of soft cheese, such as bread cheese, comprising a cheese curd (1) for the curd of milk, 5 cheese molds (8), which are filled with curd from the curd, and at least one baking device (10,11) for curdling the curd in the molds, which baking means consists of heating means (14) and a base (9) for supporting molds, characterized in that the support (9) for the cheese molds is located at the heating means (14) under a water surface. 2. Plant according to claim 1, characterized in that a water basin (15) containing cooling water is under the heating means 15 (14), the cheese molds (8) being in contact with the cooling water dci they are in a baking device. Plant according to claim 2, wherein the cheese molds are on a conveyor, characterized in that the conveyor (9) descends at the baking device (10, 11) to a position below the water surface (18) in a water basin which is below the heating means (14). Plant according to claim 1 or 3, characterized in that the substrate (9) is 0.1 ... 2 cm, preferably about 1 cm, below the water surface (18). 5. Plant according to claim 1, characterized in that the cheese molds (8) are molded.