HU193295B - Cheese curd press - Google Patents

Abstract

In the known process, the coagulate of a cheese body is shaped and pressed. According to the further development according to the invention, the shaping and pressing of the coagulate is realized simultaneously in one technological phase. …<??>According to further development of the device according to the invention, there are provided an apparatus delivering the coagulate, an apparatus shaping and pressing the coagulate and an apparatus conducting away the finished cheese body in cans. …<IMAGE>…

Description

BACKGROUND OF THE INVENTION The present invention relates to a continuous vibration press for pressing curds of semi-hard cheese types.

In the case of large-scale cheese production, the production of cheese curds takes place in two stages. During the first phase, the curd developed in the cheese-making machine, the whey content of which has been previously removed, is formed on molding machines. To create a compact state, a transportable curd is formed for further compression.

The first step in the process of curd shaping is to ensure that the curds and clots are sealed as smoothly as possible in the process of forming closed-leaved, fermented-hole cheeses so that the clot clot does not come into contact with air. Therefore, compaction is carried out under whey.

There are basically two types of machine used to form clots. One of them is the molding tub type, which according to the manufacturers is known as Tebel, Sehwartc, Jongia, Gadan.

In the forming tub, they are mostly hand-spread with curd clumps pumped from the curd maker, ensuring that they are uniform in thickness. They are then compressed with pneumatically pressed press plates - which are located on top of the curd layer -.

As a result of the compaction force, a portion of the whey in the curd clots is removed, while the curd particles are pressed together so that the clots are compacted. Subsequently, the juvenile cake is cut and molded for further compression.

The other machine type is the tubular molding machine, which is known by the manufacturers: Alfa-Laval, Casomatik, Stork, Pasilac.

The tubular molding equipment is more technically advanced than the molding tub because of its continuous curd molding.

The tubular molding machine consists of two vertically concentric tubes. The inner tube is perforated to remove whey from the coagulants pumped into the tube. The curd column in the forming tube creates, by its own mass, a force that sufficiently compresses the curd at the lower end of the tube.

The compacted curd is cut off by a knife at the end of the molding tube while a movable support seals the end of the molding tube. After cutting, the movable support opens the end of the tube and the curd slides into shape.

The second technological phase is pressing. The purpose of cheese pressing is to finally compact the curd clots, to remove some of the whey remaining between the clots and to form the final cheese.

The pressing is accomplished by placing the pre-compacted curd on the curd former into a perforated horseradish, and then placing the pressure cap on top of the curd, which is pressed by a pressure rod, which is mostly a piston rod of a pneumatic cylinder.

At the beginning of the pressing, some of the whey between the clots is removed. Initially, a small pressing pressure is applied to facilitate the removal of the curd, which prevents clot clots from closing, which prevents strip removal. Despite the low press pressure, the curd clots are partially closed and therefore the whey output is reduced. Therefore, the press pressure is continuously increased as a function of the pressing time, while the continuous drying of the curd clots requires a significant pressing time for the whey to leave.

If a squeezing force is applied immediately upon commencement of compression, the curd clots will be closed directly at the start of compression and will not result in the loss of sufficient whey.

A further task of the pressing process is to compact the curd clots outside the whey, so that the cheese matures to a standard cheese maturation.

One of the most important technological phases of cheese production is cheese pressing, which is carried out using machines of various solutions. Thus, tunnel presses are known which are either intermittent or continuous. A trolley is pushed into batch presses where the curd-holding molds and cdels are placed. After the car has been pushed in, the pneumatic push rods above the lids are pressed. Serving a batch press requires a lot of live work.

The continuous tunnel press achieves a higher technical level than the batch press. In this machine type, the curd-holding mold and the compression cover on it are placed on the table of the tunnel press, whereby a feed mechanism continuously feeds the molds until the tunnel press is filled with molds over the entire length. Thereafter, the pneumatic actuators placed above the molds lower onto the lid and begin to press the curd. The tunnel press is capable of pressing hundreds of shapes, so the machine has a very large floor area and occupies a large area of the cheese factory.

A common feature of batch and continuous presses is the long pressing time, which can vary from one hour to several hours. Due to the long pressing time, a significant amount of equipment is used depending on the performance of the cheese factory.

Batch and continuous press machines are used to press the curds into square or cylindrical shapes. The sheaths of the molds are such as to ensure that the whey is removed. Cheese factories, depending on the type of cheese and their production capacity, use large quantities of cheese molds with their lids, ranging from a few hundred to several thousand. The purchase and use of both the shape and the cover pose a significant economic burden to the operator.

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After pressing, the curd is removed by hand or machine. Because the mold casing is perforated, the coagulants seal it during pressing, so the mold and lid should be washed after each pressing cycle. Different types of washing equipment are used for this purpose.

Large quantities of clean shapes are stored on form-fitting racks. They also occupy a significant area.

Cheese-curd pressing based on curd shaping has several disadvantages. In order to place the curd in the mold necessary for compression, a curd former is used. It takes a long pressing time to compress the clot clot and remove the whey. Pressing requires a special filter jacket and a large amount of molds, which must be washed on a separate machine after each pressing cycle.

The two technological phases, such as curdling and pressing, are only implemented with high-value, very large-scale equipment. Purchasing high-value equipment is extremely costly and energy-intensive, and requires high-quality staff to produce high-quality cheese curds. Apparatus and instruments for use in biphasic cheese making technology; such as curd molding machines, press machines, cheese molds and lids, storage containers, molding machines, molds and tool washers, and various conveyors, occupy 60-70% of the cheese production area of cheese production.

Due to the use of equipment requiring significant floor space, the construction costs of the cheese factory are very high.

The equipment of the two-phase technology is mostly batch-driven, and for higher power / 2 tons of cheese / shift / cheese factory, despite their relatively high performance, a greater number of machines and devices described above are required.

As is apparent from the foregoing, the machinery and equipment utilizing the curd-forming and pressing technology used in cheese-making employ a considerable number and variety of cheese-making machines. Because of their complexity, these devices can only be purchased for a significant amount of money and are also a heavy economic burden to maintain. They require a large footprint for commissioning.

It is also clear from the above that due to the high purchase costs of the equipment and the construction costs, the investment costs of two-phase cheese mills are very high and will only be recovered in the long term.

It is also worth mentioning that a considerable number and variety of machines require concerted handling, and since the equipment is handled by humans, the quality of the product produced by the machine is determined by the personality of the machine operator.

It is therefore an object of the present invention to eliminate the technical and economic disadvantages of using hitherto known two-phase press technology. Thus, a significant reduction in the number and variety of equipment and tools required for press technology, resulting in a significant reduction in purchasing and operating costs, a reduction in the operating area, a reduction in the number of operating personnel, and an objective assurance of production quality.

The present invention is based on the discovery that it is possible to eliminate the use of two separate / separate / technological phases so far and to form and compress the coagulants with a technological phase apparatus by increasing the rate of whey ejection due to the vibration of the coil. , thereby significantly reducing the time of whey removal, thereby completing the process of compressing the curd clots.

The vibration compression force applied to the coagulation press utilizes the suction effect between the coagular clots during the elastic deformation of the coagulants. When the compression force is released briefly, the compressed clots tend to expand slightly while exerting a suction effect on the curd between the clots. As a result of suction, some of the whey between the lumps collects on the surface of the lumps, which is forced to leave in the next phase of the force change. The mechanism of action of the constant vibration compression force results in the permanent creep and the loss of compression, which prevents the clots from being closed and the elongation of the whey that is sucked out by the elastic deformation of the coagulates, while the required clot is removed.

Accordingly, the present invention relates to a continuous vibratory cheesecloth press for molding and pressing cheeses, which is characterized in that it has a pre-storage, gravity-guiding organ for transferring the curd to an inner perforated tube. The perforated tube has a variable pitch welded helix leaf welded to the periphery of the tubular rotating tube for conveying and compacting the coagulants into a conical-shell double-walled tube. The aforementioned tubular shaft performs a rabbit vibrating motion to facilitate compaction. As a result of the movements, an end-forming tube to which a dispensing device is attached is used to form the pressed clots. The dispenser is provided with a curd-cutting device for cutting the cavity mass into a nest, and a pusher and conveyor are provided for transferring the cut pieces from the cavity.

For wrapping the perforated tube of the cheese-press according to the preferred embodiment, closed-shell 3

-3193295 is an outer tube for which the perforated tube is attached with ribs. Preferably, there are remote-controlled valves for draining liquid from the spaces defined by the ribs.

According to a further preferred embodiment, the cheese coater is characterized by the fact that the rib shaft, which is mounted in a pinion bore and is mounted on a pinion, is used to rotate the tubular shaft and the worm leaf welded thereon. There is an infinitely adjustable stroke gear for said vibrating movement. Axial ball bearings mounted in a shaft housing mounted on a piston rod of the gear unit are connected in an axially displaceable bearing housing housed in rollers housed in rollers fixed on a roller housing mounted on the outside of the cylindrical press tube.

In a further preferred embodiment, the housing of the intermittent pivoting dispensing device is alternately actuated on one side by a sheet of a sleeping device and on the other by a lid with a pressure sensor.

In a further embodiment, the cheese coater press is characterized in that the fluid filled tubing shaft is guided through a fluid chamber sealed with sealing rings and has a spring-loaded shut-off valve in the tubing shaft for introducing fluid into the press chamber under pressure.

In a further preferred embodiment, a cheese machine is provided with a program engine for controlling the pneumatic cylinders or electric drives which actuate the various structural units.

According to a further preferred embodiment, the inner shell of the double-wall conical tube is provided with channels for draining whey. Finally, it is also a preferred embodiment of the cheese threshing press that has a microcomputer / PLC / control cabinet connected to the program to coordinate work processes. An advantage of the device according to the invention is that the hygiene requirements can be solved in a simple way, since the washing liquid introduced from the central washing system (CIP) through the worm shaft can be used for washing the interior space. The washing liquid can be introduced with closed outlets and circulated by opening the valves of the whey drainage pipes. The washing process can be made more efficient by rotating the auger and actuating the vibration elements, since during operation the said elements cause the washing liquid to be intensively moved and the high-speed water purifies the press pipe from contamination.

The invention will now be described in more detail in the drawings, without, however, limiting the scope of the invention to the embodiment.

In the drawing it is

Figure 1 is a longitudinal sectional view of a side portion of a continuous vibrating cheese press; the

Figure 2 is a view corresponding to Figure I-I in Figure 1; a section along its line; the

Figure 3 is a sectional view taken along line II-II in Figure 1; the

Figure 4 is a sectional view taken along line III-III in Figure 1; the

Figure 5 is a sectional view taken along line IV-IV in Figure 4; the

Figure 6 is a sectional view taken along line V-V in Figure 1; the

Fig. 7 is a perspective, partly sectional, view of one embodiment of a mechanical actuator for generating vibration motion in an apparatus according to the invention.

Figure 1 shows a schematic arrangement of a continuous vibratory cheese press. In the container 2 on top of the pre-storage tube 1, the curd is received on the tube 3. The pipe 3 is connected to the rotating and multi-branch outlet pipe 6 via a sliding ring pipe coupling 4. The rotary tube 5 rotates between the bearing 8 fixed in the cover 7 and is rotated by an electric motor-reducing gear 9 mounted on the side of the container 2 by means of a chain drive 10. The level switch 11 on the rim of the container 2 ensures that the curd is always under the whey. The pre-storage tube 1 continues in a tube lined with perforated filter plates 12, which is enclosed by a closed tube 13.

From the curd contained in the pre-storage tube 1, the whey passes through the perforated filter tube 12 to the container 14, from where it passes into the acid reservoir of the cylindrical press tube 15. The cylindrical press tube 15 is a double-wall concentric tube system in which an inner tube 16 is a perforated tube, the outer tube 17 is a closed shell and these tubes are connected by ribs 18. The perforated tube 16 is stiffened by rings 19 fixed to its outer shell. it passes through the rib to the outer tube 17. The ribs 18 connect the pipes fluidly and separate the spaces separated by the ribs 18, from which the whey may be discharged via a remote control valve 20.

Variable pitch helical leaf 22 is welded to the periphery of the tubular shaft 21. The tubular shaft 21 is guided out of the sealing plate 24 of the cylindrical press tube 15 via a bellows 23 sliding annular seal. The tubular shaft 21 is mounted in the bearing housing 25, which moves axially in the roller housing 26. The tubular shaft 21 is rotated by a gear 27, which receives its drive from the main gear 28 via the chain drive 29. On the opposite side of the output shaft 30 of the main gear unit 28, the program controller 31 is mounted and actuated by a shaft 30. The actuator 32 provides vibration-alternating movement of the tubular shaft 21. The cylindrical press tube 15 extends into the double-walled tube 33 with tapered collar, the inner casing of which is provided with channels for draining whey.

The conical tube 33 extends through a cylindrical end forming tube 34 to form the final shape and size of the curd. The cube-cutting device 35 is connected to the end-pipe-4193295 end pipe 34. Its job is to cut the curd. The cutter blade separates the end forming tube 34 from the seat 37 fixed in the dispenser 36. It has the same shape and size as the end forming tube 34. The dispenser 36 is disposed on an intermittent pivot axis 38. The intermittent motion is created by an actuator 39. The seat 37 is sealed by a cover 40, which is rapidly moved by a screw spindle 45 displaced by a threaded nut 44 mounted on a gear 43 rotated by a rack 42 mounted on a pneumatic cylinder 41. The function of the pressure sensor 46 incorporated in the cover 40 is to detect, at the beginning of the workflow, the compressive force acting on the coils in the conical tube 33 and subsequently to signal the electrical control cabinet that controls the operation. The curd transported in the nest 37 is pressed onto a conveyor belt 48 by a pneumatically actuated blade 47 associated with the position of the dispenser 36.

Figure 2 illustrates a preferred embodiment of axial displacement of a worm shaft 21 for vibrationally moving the device of the present invention. The tubular shaft 21 is guided in ball bearings in the bearing housing 25.

The housings 49 of the roller housing 26 are provided with rollers 51 mounted on a fixed shaft 50, which fit into the shaped surface 52 of the bearing housing 25, which is preferably square.

Fig. 3 is a sectional view of a preferred embodiment of a gear 27 for rotating movement of a worm shaft for compression and vibration movement. The ribbed sleeve 53 secured to the shaft 21 is connected to the rib 55 formed in the gear 54. The ribbed guides provide the necessary torque transfer while the rib guiding moves axially. The gear 54 is driven by a gear 57 mounted on the shaft 56. The rotation of the shaft 56 through the sprocket 58 is derived by the chain 59. The drive formed by the gear wheels 54 and 57 is located in the gear housing 60 and 61. The drive housing 60 is provided with a fluid chamber 62 for supplying the whey or wash liquid to be fed to the shaft 21, which is fed through the connector 63. The fluid fills the space 64, from which it drops through holes 65 drilled into the shaft 21 as the shaft rotates.

The sealing rings 66 mounted in the fluid chamber 62 ensure that the fluid always enters the shaft through the corresponding holes in the shaft 21,

Figures 4 and 5 show a view of a preferred embodiment of the curd cutting device 35 for cutting the pressed cheese curd and

Figure 5 is a sectional view along line IV-IV. In the conduit 68 of the curd-cutting assembly 35, the plate 69, which has an opening 70, slides in the same design as the end-forming tube. The inner surface 71 of the opening 70 is preferably sharpened. The curd is cut by pushing the piston 69 of the pneumatic actuator 72 to a length greater than the size of the curd.

After removal of the curd that has entered the cavity 37, the pneumatic working horn 72 retracts the plate 69, so that the curd is moved through the opening 70 into the cavity 37.

Figure 6 is a sectional view of the tubular shaft 21 showing a preferred embodiment of a shut-off valve for closing the tubular shaft 21. The valve seat 73 is firmly secured to the end of the shaft 21 and includes a stop valve 74 and a compression spring 75 for securing it. In the fluid delivery mode to be used at the end of the manufacturing process, the pressure of the fluid in the shaft 21 applies to the stop valve 74 through the bores 76 of the valve seat 73 and consequently removes the stop valve 74 from the bores 76 through which the fluid flows. When the fluid pressure is released, the spring 75 pulls the shut-off valve 74 on the bores 76, so that no material from the press tube space enters the tube shaft 21.

Fig. 7 is a view and sectional view of a preferred embodiment of a vibration compression drive according to the invention. The vibrating-alternating motion is created by a gear 32 having infinitely adjustable stroke with the handwheel 77. In the gear unit 32, the electric motor 73 rotates a worm gear and a push rod 74 is movably secured in the worm wheel which is pivotable about the worm spindle. The worm wheel elbillentésébőí forgásábó and ⁵ is created by the axial movement of the wire 75 of the piston rod 76. At the end of the piston 76 is a clutch housing 77 which engages axial ball bearings 79 mounted on a shaft 78 mounted on the shaft 21. The disc 80 separating the axial ball bearings 79 is secured to the clutch housing 77 by a cover 81. The rotating tubular shaft 21 is fastened to the horizontally movable piston rod 76 of the gear unit 32 by the coupling described above.

The continuous vibration cheese press which is the subject of the invention eliminates the various forming and pressing equipment used in curd making, both in variety and quantity. As a result, it drops substantially; required operating area, investment cost, operating energy, and machine operator and maintenance staff.

Because the curd is molded and pressed in a single step by the apparatus according to the invention, compliance with the quality requirements of manufacture is objectively achieved by the fully automated apparatus.

The device according to the invention eliminates the previous complicated separate technological processes and replaces them with a new technological one 5

Creates a -5193295 procedure. All this is accomplished with a very simple construction and operation of the machine. The simplicity of the machine results in a low cost of production and operation which allows the machine to be used economically.

Claims (3)

PATENT CLAIMS 1. / Cheese-press for continuous shaping and pressing of cheeses, characterized in that from the pre-store / 1 / the curd is gravitationally in a cylindrical press tube / 15 / an internal perforating tube / 16 / a rotating axial vibrating tube shaft in the perforated tube / 16 / 21 / Various thread helical leaf welded on its mantle / 22 / Is there a convex tube for transporting and compacting the coagulates in a double-walled tube / 33 / As a result of the movements to form the pressed coils / 34 / To which a dispensing device / 36 / is attached _? and a clot cutting device (35) for cutting the curd mass into its nest (37), a slide plate (47) for conveying the cut pieces from the nest (37) and a conveyor belt (48). Cheese press according to Claim 1, characterized in that the perforated tube / 16 / is enclosed by an outer tube (17) with a closed mantle, to which the perforated tube / 16 / ribs / 18 / are fixed and bounded by the ribs / 18 /. remote control valves (20) are preferably provided for discharging fluid from spaces. Cheese press according to Claim 1, characterized in that a rotary bore (55) disposed on a gear wheel (54) for rotating the shaft (21) and the worm leaf (22) in a gearwheel (27) is arranged on a gear shaft (54). rib 21 / fixed sleeve / 53 / serves mímellett stepless said vibrating handling stroke motor / 32 / is _z and the motor / 32 / dugattyiírúdjába / 76 / mounted on the clutch housing / 77 / shaft / 78 / sze5 buffered thrust ball bearings / 79 / are connected together and are axially displaceable in a bearing housing housed in a roller housing mounted on the outer part of the cylindrical press tube / 15/26 / fixed by rollers / 51/25 / a tube shaft / 21 /. 4 / sajtalvadékprés according to claim 1, characterized in that the intermittently rotating the dispensing device / 36 / nest / 37 / alternately operated from one side of the clot ¹⁵ the cutting device / 35 / page, cover the other side of pressure sensor / 46 / with / 40 / close. Cheese press press according to claim 1, characterized in that the fluid-filled tubular shaft (21) is guided through a sealed liquid chamber (62) with a sealing ring (66) and is pressurized to introduce the liquid into the press chamber under pressure. 2 _5/75 / valve / 74 / is. 6 / sajtalvadékprés according to claim 1, characterized in that the various structural units actuating pneumatic cylinders or electric motor drives is arranged to control the main drive gear / 28 / programmü / ^31/3 θ. Cheese press according to claim 1, characterized in that the inner periphery of the double-wall conical tube / 33 / is provided with other channels for draining the whey. ³ 8. sajtalvadékprés according / to any one of claims 1, 3, 4, 6, characterized in that the individual work processes coordinate programmííhöz / 31 / microcomputer /PLC./ control box is activated.