Tetra Pak® Casomatic system MC3

Efficient cheese production with flexible format

  • Maximum yield, with tightly controlled process that eliminates weight and moisture variations
  • Multi-column concept enables efficient, high-capacity production of small cheeses on a relatively small surface area (each column is only 2.5m x 1m)
  • Freedom to produce cheeses of different formats and varieties on one machine

Tetra Pak® Sistema Casomatic MC3:
sistema contínuo e automático para drenagem e formação de queijo

O módulo Tetra Pak® Sistema Casomatic MC3 aprimorado permite produzir queijo e soro de leite de alta qualidade de maneira eficiente.

O Tetra Pak Sistema Casomatic MC3 fornece um sistema contínuo e totalmente automático para drenagem do soro de leite, pré-prensagem, formação precisa de blocos de queijo e envase modulado em uma sequência.

O equipamento é adequado para a produção de queijos duros ou semiduros. Com a adição de uma tela de separação de soro de leite, os tipos granulados de queijo também podem ser produzidos.

A alta capacidade por coluna é alcançada com a aplicação de um sistema de drenagem flexível do soro de leite. Na produção de vários tamanhos de queijo, o Tetra Pak Sistema Casomatic MC3 é o sistema adequado.

O Tetra Pak Sistema Casomatic MC3 oferece as seguintes vantagens:

  • Flexibilidade no tamanho e forma de queijo
  • Máxima Eficiência
  • Flexibilidade ideal
  • Boa qualidade de queijo e soro de leite
  • Excelente precisão de peso
  • Teor de umidade precisa
  • Desempenho confiável
  • Melhoria do desempenho ambiental
Tetra Pak Tebel Casomatic MC 3-1


Tetra Pak Casomatic system MC3.1 (PDF, 319KB)

(pdf, 319 KB)


Dimple jacket cooling

Reduces variations in moisture content

A dimple jacket is wrapped around the conical part of the buffer tank, cooling the curd/whey mixture during filling, residence and emptying. This slows down the acidification process, thereby limiting the degree of variation in moisture content of the final cheeses from beginning to end of batch.

Buffer tank design

Ensures a consistent whey /curd ratio

Based on many years of accumulated expertise and experience, we’ve developed a buffer tank with the optimal inner dimensions and agitator to maintain an almost constant ratio of curd and whey and a constant curd particle distribution. This results in a curd mixture of uniform consistency to be fed into the casomatic system.

Drainage system

Controls the volume of whey that is drained off

The drainage system is divided into three perforated sections, gently draining off whey at each step until the desired amount (according to the pre-set recipe) has been removed - in order to create a stable, compact curd block. A regulating membrane valve is used to control the flow of whey and ensure the optimal amount is removed. The gentleness of the process keeps the product intact and minimizes losses.

Whey circulation system

Keeps the machine clean during production

A whey circulation system keeps the curd fines in the draining section in motion and prevents sedimentation. Flow dividers minimize curd build-up on the flanges of the inserts, limiting the growth of microorganisms during production and enabling a shorter CIP cycle.

Dosing chamber design

For more hygienic production

The enclosed dosing chamber is designed to allow whey to flow down from top to bottom, preventing any curd build-up. This continuous flow of whey is combined with regular flushing to minimize bacterial growth and enable longer production runs.

Automation system

Monitors production and compensates for disturbances

Our advanced control software is programmed to continuously monitor production and minimize the effects of any unexpected disturbances on the line. Since the composition of cheese changes rapidly, it is important to compensate for any deviation in production by e.g. adjusting cutting height or cooling the buffer tank. The control system does this automatically, without the need for any operator intervention.


Gentle handling

Presenting moulds to the columns, collecting curd blocks and transporting the filled moulds to the pressing system, the mould conveyor handles your product gently every step of the way. It includes a lifting buffering system to ensure the curd blocks land softly in the mould on the conveyor, and smooth transport from the columns to the presses.

Curd block forming

Gives cheese blocks with a high-quality appearance

Once cut from the curd bed, the curd block is gently transferred to the front of the machine. The mould is presented underneath the sluice plates, which open swiftly minimizing friction when transferring the block to the mould.

Column inserts

Enable production of different shaped cheeses

Different types of inserts inside the column determine the shape of the cheese being made. With multiple pipes and independent drainage sections you can produce a high volume of small cheeses. The inserts are easy to change in between production runs and the job only takes approx. 30 minutes per column. Once formed, the cheeses are placed in single or multi-moulds, as needed.

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