Designed for Thermal Processing of Medium and High Viscosity Products
The Stephan systems for continuous processing have been designed based on the demands of the food industry
Difficult and sensitive products for the dairy industry
Treatment of medium to high viscous products with precise and fully controlled parameters
Extremely short and efficient processing steps assure final products with best quality
Fully flexible design allows
Advantages :
- Easy to adapt to new market needs
- Control of essential parameter
- Integrated emulsifying system
- Improved product quality
- State of art automation
- Maintenance friendly
- Safe thermal process
- Long running times
- Low product volume
- Viscosity control
... Versability is our Strength!
Products
- Bloc cheese
- Sliceable types
- Sauces cheese
- Processed cheese
- Spreadable type
- Dips
Process Description for Typical Processed Cheese
Standardisation
Raw cheese and butter/fat preparation with cleaning - weighing - metal detection - grinding - conveying for loading into a cheese blender for recipe standardisation with powder ingredients and water.
Preparation of the blend with lab check and loading into a buffer system for conveying the blend into the processing plant.
Processing continuous or batch heating for the required temperature (70 - 95° C / depending on the product request).
Continuous cooking with direct steam injection, mixing and emulsification/homogenisation. Minimised product volume, wide range of working tools for product adaptations.
Batch cooking with direct steam injection, cutting, mixing and emulsification/homogenisation and desaeration.
On demand attached Ultra High Treatment heating
- temperatures 136 - 145° C with direct steam injection.
State of art technologies for UHT processing by means of direct steam injection. Automation with PLC / PC control. Single head or double head systems. For extended standing times and reduced setting effects product contact parts PTFE coated. Different injector types available to adapt the processing on customers demands.
Product cooling after heating by means of controlled vacuum.
Final structure rebuilding in inclined creaming tanks under vacuum or ambient pressure with high efficient creaming elements and viscosity supervision (on demand). Sizes to be calculated according to product properties and creaming times.
Additional modules for CIP, steam filtration, product filtration and pigging systems available.
Applications and process steps
Imitation cheese
Slices (IWS/SOS)
Process cheese
Pizza chesse
Casein melts
Baby food
Spreads
Sauces
Canned
Block
Pasteurisation (direct steam)
UHT (direct steam)
Forming/creaming
Vacuum chilling
Vacuum cooling
Emulsification
Desaeration
Mixing
Do not hesitate to contact us if you wish to test our machines or to schedule a demonstration on our machines in Lognes (France).
