| The Rietz®
Washer/Cooler hydrodynamically flushes out the remaining traces
of whey from the curd, and cools the curd prior to final draining
and creaming. This food processing equipment's non-mechanical design makes for trouble-free
operation and minimum maintenance. And every Washer/Cooler unit
has the storage capacity to handle all the curd from one vat.
Used in combination with the Whey Drainer, this food processing equipement unit completely
eliminates bridging, channeling, hot spots, over-flowing and
other variables associated with past washer/coolers.
Pre-drained curd and transfer water are pumped into an empty
Washer/Cooler at a temperature of about 75° F. Chilled,
treated plant water at about 34° F. is forced through
the Washer/Cooler manifold ring at a maximum of 40 GPM, displacing
the initial transfer water by percolating up through the curd
mass. One complete wash cycle requires an average of 520 gallons
of treated plant water.
Because most dairies prefer multiple wash cycles, the Rietz®
Washer/Cooler is adapted to 'on-demand' recirculation.
Plant water is automatically shut off, and overflow water
is diverted to a plate cooler where it is re-chilled and returned
to the manifold ring for recirculation in the captive operating
mode. The recirculation continues until the desired temperature
is reached - about 35 minutes to cool curd from a 4,000
gallon vat to 40° F. |
