patented double bottom for heating and cooling

Product catalog summary

Introduction and Innovation

In 1995, MAGNABOSCO introduced a patented innovation in double bottom boilers used in dairy processing. This technology significantly reduces cooking times, steam consumption, and noise levels. Additionally, it minimizes thermal radiation, preventing overheating of the work environment and eliminating burn risks for operators.

Product Descriptions and Applications

Double Bottom Boilers: Used during curd cutting and cheese production processes, including pasteurization, cooking, and mixing of food products.
Materials: Stainless steel and copper insulated double bottoms, some with overturning mechanisms, designed for cheese and ricotta production.
Parmigiano Reggiano and Grana Padano Plants: Equipped with patented insulated double bottoms and automatic dosing systems for milk, whey, and rennet.
Coagulators: Insulated indirect fire coagulators for milk transformation into cheese and ricotta, available in lifting types for operational flexibility.

Processing Phases

The document outlines key processing steps including curd cutting inspection, curd distribution into molds, and ricotta extraction, supported by specialized equipment.

Preassembled Mini Dairy Plants

MAGNABOSCO offers preassembled mini dairy plants with either hot water or steam heating systems, suitable for producing hard and soft cheeses as well as ricotta. These plants handle milk volumes ranging from 200 to 3000 liters per day.

Technical Specifications and Features

Capacity Range: From 250 to 3000 liters, with detailed dimensions provided for diameter, width, and height.
Patented Pressure Double Bottom Boiler: Insulated and compliant with CE standards, featuring:

Overturning device for easy handling.
Electrostirrer with adjustable speed and cutting propeller.
Steam regulation unit with stainless steel valve and manometer.
Automatic water softener with filter and bypass.
Control panel with recording capability for pasteurization monitoring.
Automatic steam boiler exempted from ISPESL patent testing up to 29,900 kcal/h, requiring no boiler room.
Automatic burner compatible with natural gas, LPG, or diesel.
Optional features include additional steam connections (e.g., water/steam mixer) and stainless steel base with turnkey preassembly.

Summary of Benefits and Best Practices

The patented double bottom technology enhances operational efficiency by reducing energy consumption and processing time while improving workplace safety and comfort. The modular design and preassembled plants facilitate easy installation and scalability for various dairy production needs.

Contact Information

MAGNABOSCO SRL
Via Roma, 19, 36030 Zugliano (VI), Italy
Tel: +39 0445 330111
Fax: +39 0445 330222
Email: [email protected]
Website: www.magnabosco.com

Catalog excerpts

patented double bottom for heating and cooling-1

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patented double bottom for heating and cooling-2

introdotto un importante brevetto. Con questa innovazione i nostri doppiofondi riducono i tempi di cottura, il consumo di vapore, Inoltre grazie alia diminuzione surriscaldano piu I'ambiente di lavoro ed eliminano la possibility di ustioni agli operatori. introduced an important patent. With this innovation our double bottoms reduce cooking times, the steam consumption and the acoustic Furthermore, thanks to the reducing of the thermic irradiation, they do not overheat the working area any more and eliminate any possible burns Doppiofondo durante il taglio cagliata. Double bottoms during the...

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patented double bottom for heating and cooling-3

.Doppiofondo coibentato in rame ed acciaio trovesciabile su movimento per formaggio e ricotta, e caldaia a vapore completamente IStainless steel and copper double bottom overturnable type, for cheese and ricotta wcheese equipped with magnabosco steam Impianto per produzione parmigiano reggiano e grana padano con doppifondi isolati brevettati con sistema automatico di dosatura latte, siero innesto, e caglio. Parmisan plant equipped with patented insulated double bottoms with 3 automatic dosing systems for milk, whey and rennet Coaugulatore coibentato a fuoco latte in formaggio e ricotta. Insulated...

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patented double bottom for heating and cooling-4

re coibentato modello oto a posizione bassa ione alta. oaugulator lifting type: ion - b: high position. FASI DI LAVORAZIONE PROCESSING PHASES Controllo cagliata. Curd cutting inspection. Distribuzione cagliata negli stampi. Curd spreading into the moulds. Fase di estrazione ricotta. Ricotta cheese extraction.

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patented double bottom for heating and cooling-5

Mini caseificio premontato su basamento con funzionamento a vapore per formaggi pressati. Preassembled dairy miniplant, with steam heating for the production of hard, soft cheese and ricotta cheese. Mini queseria pre-asemblada sobre base inox con funcionamento a vapor, para la produccion de quesos prensados y ricotta. Mini caseificio premontato con funzionamento ad acqua calda. Preassembled dairy miniplant with hot water heating for the production of hard, soft cheese and ricotta cheese. Mini queseria pre-asemblada con funcionamento a agua caliente.

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patented double bottom for heating and cooling-6

FORME Dl NORMALE ESECUZIONE SENZA ISOLAMENTO Minicaseificio Magnabosco per lavorare Preassembled dairy miniplant treating from 200 up to 3000 litres of milk per day. (1) Doppiofondo a pressione BREVETTAT0, C0IBENTAT0, a norme CE. con (2) dispositivo di ribaltamento, (3) elettrospino con lira ed elica a velocita regolabile, gruppo di regolazione vapore (4) con rubinetto inox di regola- zione. manometro coibentazione. Addolcitore automatico (5) completo di filtro e by-pass, pannello di controllo e comando (6) con registrazione (7) per la pastorizzazione. Caldaia a vapore automatica (8) esonerata...

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