HOMOGENIZATION
new
Stability, uniformity, long life, digestibility, best appearance, clour and flavour improving. These are just some of the main advantages you can obtain by using tha homogenizer for treating common foodstuff. The...
Randburg, South Africa
CREAMING AND SMOOTHING VATS
new
RELCO®’s SVC Cottage Cheese Vat is designed specifically for cottage cheese production, minimizing curd damage and the providing the highest yields. RELCO’s exclusive Verti-Stir Sanitary Agitation System provides...
Randburg, South Africa
SPRAY DRYING
new
The Protein Drying System is optimized with a vertical hot air distributor, vibrating well mixed and plug flow beds and baghouse. Other features can be added for specific customer requirements and include: multi ...
Randburg, South Africa
DRAINING BELTS
new
The goal is to provide the customer with the most hygienic, robust solutions available to suit a wide range of cheeses. Belting is designed and built by our partner specifically for cheese applications, from ther...
Randburg, South Africa
MOULD FILLING
new
Curd quality and filling technique determines the quality of the cheese at a very early stage. Deviations cannot be easily corrected and have a direct influence on weight, consistency, shape and quality of the ch...
Randburg, South Africa
CHEESE VATS
new
RELCO®’s HORIZON® II Cheese Vat features an enclosed, horizontal single-shaft design for increased yields, uniform curd size, consistent moistures and low whey fats.
Randburg, South Africa
CHEESE CUTTING
new
For the intelligent cutting of fixed-weight portions, each cut is calculated from the data of the weight and contour measurements by the density scanner DS 32 – even suitable for fermented holed cheese. Accessori...
Randburg, South AfricaMOULD FILLING
new
The semi or full-automatic filling device enables exact dosage and clean filling of the curd and secure collection of the dripping whey whilst ensuring no curd loss.
Randburg, South AfricaWRAPPING OF CHEESE
new
The ALPMA SAN range offers clever hygienic concepts from the basic model right through to the fully-automatic packaging line so that your products can shine. All different shapes and formats can be wrapped extrem...
Randburg, South AfricaBLOCK MOULDS
new
Moulds have a great influence on the form, dry matter and final weight of the cheese. For this reason Guth and our Partners place great importance on the development of its cheese moulds. Quite often, intensive t...
Randburg, South AfricaWHEY DRAINAGE
new
Continuous pre-drainage of cheese curd on a filter conveyor with integrated cleaning system, in CIP construction if desired.
Randburg, South AfricaCOAGULATOR 2000
new
The continuously operating Coagulator 2000 and 2000 S have a capacity of up to 45,000 litres/hour. The unique ALPMA Coagulator technology ensures unsurpassed quality and yield thanks to its optimum cutting and pr...
Randburg, South Africa
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