INNOVATIVE DAIRY & FOOD TECHNOLOGY
36Pages

AUTOMATION. INNOVATION. TECHNOLOGY. Cad Project Srl is constantly close to its customers, from design to after-sale service The company Cad Project S.r.l. has its roots in Mr Carlo Facchinetti’s talent and brilliant insight. In the early 1970s he started designing and manufacturing the first systems to support the dairy industry, based upon the traditional production of GORGONZOLA in the Novara area. The company’s commitment and drive have led Cad Project to grow from a mere supplier into a major reference partner for dairy companies, drawing upon its customer support. Close cooperation...

Table of Contents MATURING PORTIONING WRAPPING MACHINES HANDLING DISPENSING – INJECTOR SYSTEMS

MATURING SAT Dry salting system While being loaded, cheese wheels are soaked by means of a perforated shaft, then their heel side and one flat face are salted. No. 2 hoppers for the 1st and 2nd salting step and no. 1 vacuum intake are used to load, unload and recover salt during processing. Salt quantity and fall speed are controlled through an operator control panel where recipes can be created. Manufacturing material: AISI304/316 stainless steel and blue POM-C Power supply: 400V 3PH+N+G 50Hz Pneumatic supply: 6 bar Installed power: Overall dimensions: Output: Cheese types Gorgonzola SAT 7...

MATURING MATURING LAST Automatic dry salting line It consists of no. 2 salting machines, no. 3 tie wrap recovery conveyors, no. 2 salt intakes and no. 4 oleohydraulic platforms for easier wheel loading and unloading operations. The heel side and one flat face of cheese wheels are salted. Salt is completely recovered during processing as well. Manufacturing material: AISI304/316 stainless steel and blue POM-C Power supply: 400V 3PH+N+G 50Hz Pneumatic supply: 6 bar Installed power: Overall dimensions: Output: Cheese types Gorgonzola LASP Automatic brushing/brining and dry salting line It...

MATURING SZ Brushing and/or brining system Heel and/or flat-face brushing and/or brining process with drying station. Brining operations are performed by wet brushes, constantly sprayed by salt water jets. The system is automatically sanitized through a full-coverage system, as well as several nozzles spraying sanitizer and hot water onto the various internal parts of the machine. Manufacturing material: AISI304/316 stainless steel and blue POM-C Power supply: 400V 3PH+N+G 50Hz Pneumatic supply: 6 bar Installed power: Overall dimensions: Output: Cheese types Pecorino romano, Gorgonzola...

MATURING MATURING RG Round/block cheese brushing system Turntable with a suction cup for cheese wheel locking. Brushing is performed manually or by a mechanical arm. Manufacturing material: AISI304/316 stainless steel and blue POM-C Power supply: 400V 3PH+N+G 50Hz Pneumatic supply: 6 bar Installed power: Overall dimensions: Output: Cheese types Pecorino types, Fontina, Toma Maccagno, Gorgonzola, Goat cheese, Blue cheese, Taleggio, Salva cremasco, Montasio SPP Round and block cheese brushing system Heel and flat-face brushing of round cheese products with brush adjustment to accommodate a...

MATURING FZ Punching system Automatic punching system, consisting of one worktop with no. 2 POM plates – the former for wheel loading/unloading and the latter for punching. Worktop rotation automatically starts the punching cycle. Needles are controlled in order to ensure perfect punching and longer durability. Manufacturing material: AISI304/316 stainless steel and blue POM-C Power supply: 400V 3PH+N+G 50Hz Pneumatic supply: 6 bar Installed power: Overall dimensions: Output: Cheese types Gorgonzola, Mini Gorgonzola FZ2PC Twin-lane continuous punching system Automatic twin-lane,...

MATURING MATURING PFI Heel and flat-face peeling system Centering can be either automatic or manually operated by laser sensor, and heel side peeling is performed by a self-adjustable knife to ensure lower scraps. Flat faces are carved and portioned by harmonic stainless steel wire cutter. One or two peeling heads are available to accommodate higher production volumes, and conveyor belts to handle the rind tray. Manufacturing material: AISI304/316 stainless steel and blue POM-C Power supply: 400V 3PH+N+G 50Hz Pneumatic supply: 6 bar Installed power: Overall dimensions: Output: Cheese types...

PORTIONING TC01 Fixed-weight portioning system Loading cheese blocks, centering and volume adjustment, cutting into 80-to-500gr portions. Based on portions, the grids or the complete mould are replaced. Quick, easy changeover operations are ensured. The centering mould features a convenient disassembly system to facilitate the washing process. Manufacturing material: AISI304/316 stainless steel and blue POM-C Power supply: 400V 3PH + G 50 Hz Pneumatic supply: 6 bar Installed power: Overall dimensions: Output: Cheese types Crescenza, Certosa, Stracchino TVA Halving system Semi-automatic...

PORTIONING FG Core/ring punching system Manufacturing material: AISI304/316 stainless steel and blue POM-C Power supply: — Pneumatic supply: 6 bar Installed power: Overall dimensions: Output: Cheese types Gruyer, Fontina, Fior del monte Gouda, Asiago, Montasio, Sbrinz, Parmino, Grana Padano disks/ Parmigiano Reggiano Parmesan, /Pecorino Romano PCZ01 Core cutting/punching system Gorgonzola cutting or punching: to separate/extend the wheel core by means of a POM and stainless steel punch. Easy use and changeover of the punch, available in various sizes. Manufacturing material: AISI304/316...

Semi-automatic portioning machine for cutting gorgonzola wheel halves into 1/4 - 1/8 – 1/16 portions. Cheese is cut by a stainless steel blade. Manufacturing material: AISI304/316 stainless steel and blue POM-C Power supply: — Pneumatic supply: 6 bar Installed power: Overall dimensions: Output: Cheese types Gorgonzola, Brie Blue cheese TT02 Wedge cutting system Cutting various portion sizes of hard and semihard cheeses. The cutting unit features a head with stainless steel blades. Easy and quick changeover of interchangeable heads. Manufacturing material: AISI304/316 stainless steel and...