Armfield Engineering Education
FOOD TECHNOLOGY
FT20/FT20A Cheese Vat & Cheese Making Accessories - Issue 6
The Armfield Cheese Vat is designed to provide practical training in the production of cheese by the traditional method. It has evolved from a vat used extensively for research in cheese making by a leading institute and makes an ideal research facility. When making Cheddar type cheese, approximately 1kg of cheese is produced from a 10 litre batch of milk.
Ordering Specification
CHEESE VAT:
> A 10 litre capacity rectangular stainless steel jacketed vat capable
of making all well known types of cheese.
> The paddle agitator is driven by a variable speed drive motor allowing
0-60 traverses per minute.
> The vat is designed to be hygienic in use and is intended for bench
mounting.
> A separate control console standing adjacent to the vat provides temperature
control, temperature and pH indication, pH recording and motor speed control.
> Temperature control is achieved by circulating water at the required
temperature through the jacket of the vat using a 0.85kW, 10 litre/min.
circulator with dial setting.
> pH monitoring is achieved by pH probe in the vat allowing a continuous
chart printout using a 'dot' recorder located in the console.
> Temperature is indicated on a digital meter using a K-Type thermocouple
located in the vat.
> Both temperature and pH can be monitored by microcomputer using an
appropriate interface.
> A detailed user instruction manual is included containing installation
and commissioning details as well as cheese making theory and experimental
sections.
CHEESE MAKING ACCESSORIES:
For use in conjunction with a 10 litre Cheese Vat, and, as such, will combine with the vat to produce approximately 1kg of cheese. The following items are included:-
Horizontal and vertical blade curd knives: stainless steel with nylon handles
Cheddaring box: stainless steel rectangular box. Area in contact with curd: 0.03m2
Cheese press: Spring type. Constructed from stainless steel and wood with stainless steel drip tray.
Mould to be used with the press: 0.5kg stainless steel mould 110mm diameter x 150mm high complete with wooden follower.
Acid testing kit: Self zeroing burette, wooden burette stand, N/9 sodium hydroxide, phenolphthalein, 10ml pipette, dropping bottle, acid bowl and stirring rod.
Instructional and Project Capabilities
The 10 litre capacity jacketted rectangular vat can be used for the manufacture of all well known cheese types. Typically, the following processes may be undertaken in the vat:
> heating and agitating milk, holding at an exact temperature for addition
of starter culture and rennet.
> holding at temperature during coagulation
> cutting and healing the curd
> heating and agitating gradually and accurately to 'scald' the curd
> maintaining the higher temperatures and agitating for a further period
> settling the curd or 'pitching'.
> drawing the whey
> cutting the curd
> cheddaring the curd (when making cheddar type)
> milling
> salt addition
Description
The vat is designed to be hygienic in use, manufactured wholly in stainless steel and is bench-mounted. It has a removable paddle agitator of stainless steel, driven through a guarded linkage system by a variable speed drive motor. Water is circulated through a vat jacket at a preselected temperature by the circulator contained in the separate control console.
This console stands adjacent to the vat, and incorporates:
> chart recorder for continuous printout of pH of vat contents
> digital display of pH of vat contents
> digital display of temperature of vat contents
> two analog output ports for computer monitoring of vat temperature
and pH
> agitator stop/start and variable speed control
The pH and temperature probes are suspended into the vat contents from a bracket on the rim of the vat. A specially designed perforated strainer fits into the vat outlet to facilitate efficient draining.
Accessory to FT20:
FT20-90IFD-USB: Data Logging Accessory
Comprises Interface device, software & leads.
The user must have access to a computer with an unused USB port, running
Windows 98, 2000 or XP.
Note: computer not supplied by Armfield.
Technical Specification
Vat:
Working capacity: 10 litres
Agitator paddle: Stainless steel
Agitator drive motor: 50W, 0-30 r.p.m.
Perforated strainer: Stainless steel
Hygienic outlet valve: 'Pinch type'
The agitator drive linkage is designed to allow the paddle to traverse the vat at any chosen rate between 0 and 60 times per minute.
Control Console:
As well as containing the necessary electrical circuitry, the console houses:-
Heating water circulator: 0.85kW analog dial setting
Circulating pump: max. flow 10.0 litres/min.
Range: Ambient to 80°C
Control accuracy: ±1°C
Safety: over-temperature cutout
Variable speed drive control: Thyristor, d.c.
Analog output ports: voltage output O-IV DC proportional to temperature and pH (2 channels). Suitable for microcomputer connection via any appropriate interface, e.g. FT20-90IFD
Chart recorder for pH: Choice of 25, 300 or 600mm/hr speed. Direct 'dotting' on pressure sensitive paper. Scale: 0-14pH
pH/temperature indication: 3½ digit display
Thermocouple probe: Type K
pH probe: Food spear type, 0-14 pH
FT20A - Cheese Making Accessories
When used in conjunction with the Armfield FT20 Cheese Vat, these necessary accessories provide for practical training in cheese making techniques.
Capabilities
The accessories have been designed to be used with the 10 litre Armfield FT20 Cheese Vat to produce approximately 1kg of finished cheese.
Using the accessories, it is possible to carry out the following operations: curd cutting, cheddaring, pH determination (chemical) and pressing.
Description
a) Stainless steel horizontal blade curd knife with wooden handle
b) Stainless steel vertical blade curd knife with wooden handle
c) Stainless steel cheddaring box plus weights up to 10kg (2kg x 5) for
initiating the traditional cheddaring process
d) Cheese press designed for one 1kg cheese mould or one 0.5kg mould. The
weights used on the press are 0 to 10kg in 2kg units
e) Acid testing kit comprising:-
Self zeroing burette; Wooden burette stand; N/9 sodium hydroxide; Phenolphthalein
indicator; 10cc pipette; Dropping bottle; Acid bowl; Stirring rod
Technical Details
Curd knives: Overall size 250mm x 125mm with 10mm gap between blades
Cheddaring box: Area in contact with curd 0.03m2 Stainless steel with hygienic ground welds. Uses weights which are also used for the cheese press
Cheese press: Modified Wheeler Cheese Press constructed of wood and stainless steel capable of being loaded with 2 kg x 5 weights
Moulds: Stainless steel:
requirements
Electrical supply:
FT20-A: 220-240V/1ph/50H
FT20-B: 120V/1ph/60Hz
Shipping Specification
Overall volume: 0.3m3
Gross weight: 80kg
Overall Dimensions
Vat:
Height: 0.40m
Width: 0.28m
Depth: 0.56m
Console:
Height: 0.28m
Width: 0.37m
Depth: 0.38m
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