| WO1993016344A1 | 1993-08-19 |
| US3858855A | 1975-01-07 | |||
| DE803859C | 1951-04-12 |
| 1. | Milk heating and cooling system in the coagulation tanks in cheese vats. |
| 2. | Milk coagulation tank, generally named cheese vat, is characterized by a trapcoled stainless steel band and bottom. |
| 3. | Milk heating and cooling system in cheese vats is characterized by heating/cooling water, which circulate in the closed circuit (7) named as secondary, and it is heated and cooled by heating or cooling fluid circulating in the circuit (8) named as primary, by the exchanger (2). |
The traditional heating and cooling system, in cheese-vats, consists of a low pressure direct steam inlet, or cooling water, by some distribution coils.
Coils are placed in the upper part of an air space and the outgoing of the exchange fluids happens by gravity along the inner surface in contact with product.
The traditional system, when clean water is not available and rich of sediment river or well water must be used, causes, as time passed, a reduction of thermic exchange surface, and accordingly a reduction of emptying, due to sedimentation, on the bottom of the tank of all the impurities in the water.
This problem can be solved by choosing a thermic exchange system based on circuits applied on a tank with stainless steel trapcoled sheet bottom and band including: -a primary circuit (8) for direct steam use or cooling water; -a secondary (7) closed circuit, using a limited quantity of clean heating or cooling water.
In this way, any possibile sedimentation can be bordered in the cooling section of the exchanger (2), and therefore, easily removable by routine maintenance assistance only limited to the exchanger (2).
The drawing represents a flow diagram, based on direct steam or well water use, as primary no return fluids, to heat or cool the secondary fluid (water) in a closed circuit, by plate type exchanger (2). A thermostatic thermostat enables temperature adjustment at the required value.
Hot water of the secondary circuit, attending to the cheese-vat, in the heating phase of milk (discountinous type pasteurization) and the same cooled water used in the next phase to lower milk temperature, is moved by forced circulation by an electric pump (4).
Milk-water exchange involves the whole internal surface of the cheese-vat in contact with the product, made by the band (5) and by the bottom (6).
These two details, band and bottom, are made of stainless steel trapcoled sheet.
Band and bottom are equipped with indipendent entry and exit connections and are parallel connected, in entry and exit, with the secondary circuit.
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