Karl Schnell 260 UHT 1500

Processed Cheese Cooker UHT Line Ideal for processed cheese, suitable for IWS, triangle, and foil wrapped packaging. Manufacturer: Karl Schnell GmbH & Co. KG, Germany. Capacity of the line end product: 300/500/800/1.500 kg/h output. Year of manufacturing: 2009-2012-2017 Including: 9. Buffer Tank The buffer tank is used for temporary storage of processed cheese at elevated temperature prior to downstream processing or filling. The product is maintained at approximately 80 °C to preserve flowability and ensure hygienic conditions. This supports a continuous process flow, prevents temperature loss, and ensures consistent product quality during transfer to the next stage. Equipment: Storage Silo 300 (Vorratssilo 300) Volume: 300ltr Year of Manufacture: 2012 Serial Number: 14618 Including: • Feed pump to UHT, twin-screw type, suitable for production and CIP (1 pump). • Level indication by loadcells. • CIP cleanable • Stark Conical tank, double jacketed for heating and cooling • Heavy agitator, manhole, breather pipe, control panel, temperature sensor, piping and valves. 10. UHT unit Capacity: 300-500-800-1.500kg/h Year: 2012 The UHT system is used to heat the processed cheese from approximately 80 °C to a sterilization temperature of around 142 °C, followed by controlled cooling back to 80 °C. This high-temperature short-time treatment ensures microbiological stability and extends shelf life while preserving product quality. It enables aseptic or prolonged storage conditions and supports consistent, safe downstream processing and filling. Equipment: • 2 Direct steam injectors, inline mixer. • Steam control valve, steam Filter and stop valve • 2x2 = 4 Holding tubes with 3 temperature transmitters. (2 at begin, 1 at the end). Diameter: 26mm, including swingbend panel to choose, short holding (at 300-500ltr) or long 7mtr holding (at 800 - 1.500ltr). This holding was renewed in 2024. Just before the flashvat a swingpipe to switch between pipes Flow divert valves going to a storage bin, opens in case of under temperature. • Counter pressure valve after holding tube • Conical vacuum Flash cooling tank, with Sight glass and inspection opening, Vacuum proof, CIP spray bowl, Insulated, on Loadcells for level control • Outfeed pump, twin screw type (Borneman) • Vacuum pump, liquid ring, water-cooled, with control valve • Tubular condenser in vacuum system to cool gases before vacuum pump • 2 filters with valves on outlet. • Drain valve • All components skid mounted, fully piped and wired. _____________________________________ Electrical & Control Panel: • Stainless steel cabinet with main switch • Siemens PLC S7 • HMI touch screen complete • including: • Automatic sterilization temperature control • Digital display of actual and set temperatures • Weight indication in tanks • Pump and valve controls • Alarm display with reset • Automatic fuses • Data recorder • A circulation system outside the KS line is installed to recirculate the cooling and seal water to safe water consumption. Double head injector (now dismantled). Swingbend panel to switch between heads. Swingbend panel to go to flowdivert tank put in CIP position. Controls 11. Creaming Tank 80 °C The creaming tank is used to hold and condition the processed cheese at approximately 80 °C to allow the product to fully develop its final texture and consistency. During this stage, the cheese mass stabilizes and achieves a homogeneous structure. Equipment: Creaming Tank / Holding Tank for processed cheese, jacketed and insulated, equipped with agitator and control panel (Karl Schnell system) Volume: 500ltr The KS tank is replace in 2016 by an tank with an extra heavy agitator (make ABAB) to be able to handle cheese with an relative high total solids and viscosity. 4 spray pipes which are inserted