The latest techniques in vertical filling
In 2019 Scherjon Dairy Equipment Holland installed the first Contidrain: a revolutionary processing technique to make continuous cheese processing possible.
The curds and whey coming from the SDH cheese vat enter the pipes of the Contidrain and through gravity and vertical straining the whey is diverted and flows into the wheythank The pre pressed curd is measured and added to the cheese vats. This method makes continuous productions possible. The Contidrain has a large processing capacity resulting in low manpower costs in the most hygienic environment.
With the underneath wishes in mind Scherjon Dairy Equipment Holland constructed a revolutionary processing technique with the first Contidrain installed in 2019. The Contidrain makes continuous processing possible.
The curds and whey coming from the SDH cheese vat enters the pipes of the Contidrain and through gravity and vertical straining the whey is diverted and flows into the wheytank. The prepressed curd is measured and administered into the cheesevats. This manner makes continual production possible. thereby large processing capacities are possible with low manpower costs, in the highest hygienic environment.
- That have an interest in producing handy cheeses in sizes ranging from .3 to 2 kg a piece.
- automation should improve the processing as well as hygiene. Both are challenges in the same field as one immediately has a consequence for the other. More automation means less human contact with the product in process. CIP cleaning of the machinery is required.
- herbs are an important aspect of the marketing of small cheeses
- consistency in the end-product is important as for example the cheeses are paid by piece and not by weight.
- small cheeses are easy over the counter products and subject to impulse buying.
- smaller cheeses are of interest in those countries with less sophisticated domestic infrastructure like cooling facilities at home or along the side of the road.
- marketing of the smaller sizes make packaging formulas an interesting aspect of the marketingmix.
- New generation of vertical filling
- Efficient solution when making only one size of cheeses
- excellent weight accuracy
- Minimal product losses
- High standard of Hygiene
- Excellent reproducibility
- Fully automatic process
- Excellent herb distribution
- Reliable performance
SEMI-HARD CHEESE MAKING TECHNOLOGY 2,000 – 100,000 LITERS
Our customers are small and medium sized companies who process between 2,000 and 100,000 liters of milk a day.
CUSTOM MADE, SMART SOLUTIONS, MADE IN HOLLAND
With the latest innovations, we maintain our leading position in both the local Dutch market and the international market.
WORLD WIDE, HIGH STANDARD DAIRY EQUIPMENT
We design and manufacture high quality dairy equipment to ensure streamlined operations and deliver a fast return on investment.
SUPPORT: FULL SERVICE ENGINEERING
Through our long experience in milk processing equipment Scherjon is consulted to advise and support existing plants and new plants in development.
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Scherjon Equipment Holland B.V.
Lauwersweg 14
9231 GR Surhuisterveen
The Netherlands
KvK 01077568
