WHEY DRAINERS
| In an average
of only 29 minutes, the new Rietz® Whey Drainer can empty
a 4,000 gallon vat, recover and store the undiluted whey, partially
cool the curd with reclaimed water, and transfer the mixture
to a Washer/Cooler unit. Part of the reason for this outstanding
speed is the Whey Drainer's 140 gallon per minute continuous
operating capacity. |
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| When vat cooking is
completed, hot curd and whey are pumped by a positive rotary
pump, from the vat into a collection chamber in the Whey Drainer.
The mixture overflows onto a fine-mesh polyester belt that allows
free whey to drain through into a recovery chamber. Partially
drained curd is gently pressed against a revolving drum, squeezing
out additional whey. More than 90% of the whey produced in cooking
is drained off in the Whey Drainer. Drained curd drops into
a discharge chamber where reclaimed water partially cools it
to between 60° and 85° F. Another positive rotary
pump then delivers the partially cooled curd and water to the
bottom inlet of a Rietz® Washer/Cooler. |
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