Stephan CB-1000 User Manual

Stephan Uht SyStem

Processing for the dairy industry

Stephan continUoUS cooking and
Uht SyStemS for the dairy indUStry

Designed for all kinds of
processed cheese from low
to high viscosity

THE STEPHAN SYSTEMS FOR CONTINUOUS

PROCESSING HAVE BEEN DESIGNED BASED ON
THE DEMANDS OF THE DAIRY INDUSTRY.

TREATMENT OF ALL KINDS OF PROCESSED

CHEESE WITH PRECISE AND FULLY
CONTROLLED PARAMETERS.

EXTREMELY SHORT AND EFFICIENT

PROCESSING STEPS ASSURE FINAL PRODUCTS
WITH BEST QUALITY.

FULLY FLEXIBLE DESIGN ALLOWS A DESIGN OF

PLANTS SPECIFIC FOR CUSTOMERS’ NEEDS.

Advantages for your production

CONSTANT PRODUCT QUALITY
VISCOSITY CONTROL SYSTEM
EFFECTIVE HEATING

BY DIRECT STEAM INJECTION
INTEGRATED EMULSIFYING SYSTEM
EASY TO ADAPT TO NEW MARKET NEEDS
LONG RUNNING TIMES
EASY TO OPERATE
MAINTENANCE FRIENDLY
CIP-CLEANABLE

applicationS and proceSSing StepS

Applications:

PROCESSED CHEESE:

- SPREAD

- BLOCK

- SLICES (IWS/SOS)
ANALOGUE CHEESE
BABY FOOD

Processes:

MIXING
EMULSIFICATION
PASTEURISATION (DIRECT STEAM)
UHT (DIRECT STEAM)
DEAERATION
VACUUM COOLING
VACUUM CREAMING

proceSS deScription for proceSSed
cheeSe prodUction

Standardisation

The final product is a blend of raw cheese, various
powdered ingredients, butter, fat / oil and water. The
main ingredients, natural cheese and butter, require
pre-processes such as quality checks, unpacking,
weighing, metal detection and grinding.

The STEPHAN Cheese Blender (1) is used for the
preparation of a standardised homogeneous cheese
blend.

After a laboratory check the blend is discharged into
the STEPHAN Station Vat (2), which is a buffer tank,
prior to processing.

Processing

The processing and heating to the required
temperature (70 – 95°C) can take place in either a
continuous or batch system.

In the STEPHAN Continuous Cooker (3) the product is
heated by direct steam injection combined with a
dynamic and highly efficient mixing system. The final
emulsifying step is achieved by means of a rotor/stator
system which ensures the best product quality.

In the STEPHAN Batch Cooking system (3) all
necessary functions of processing such as cutting,
blending, heating by direct steam injection,
emulsifying and deaeration are achieved within one
single module.

The STEPHAN UHT systems (4) are state of the art
and capable of producing all modern products.

Extension of shelf life is achieved by heating up to
145 °C. For prolonged standing times the UHT can be
designed in a double UHT head execution. To reduce
setting, product contact parts are PTFE coated.

Prior to filling, the product has to be cooled down and
deaerated (5) by controlled vacuum, followed by an
inclined creaming tank for structure rebuilding and
viscosity development under ambient pressure.

The Creaming Tank (6) is equipped with a high
efficiency creaming element and viscosity monitoring.

The product cooling, deaeration and creaming under
vacuum can also be achieved in a single combined
system – the STEPHAN Flash cooling and Creaming
Tank (7).
Additional modules for CIP, steam filtration, product
filtration and pigging systems are also available.

machine range and componentS

1 STEPHAN CHEESE BLENDER (CB) 2 STEPHAN STATION VAT (SV)

Capacity (l)

CB 500 CB 1000 CB 2000 CB 3000

500 1000 2000 3000

Capacity (l)

SV 750 SV 1500 SV 2500 SV 4000

750 1500 2500 4000

3 STEPHAN CONTINUOUS COOKER (CC) 3 STEPHAN UNIVERSAL MACHINE (UM)

Capacity
(l/h)

CC 1000 CC 2000 CC 4000 CC 6000

300 –

1500

400 –

2000

800 –
4000

1200 -

6000

Batch size (l)

Capacity (l/h)

UM 70 UM 130 UM 200

55 90 170

330 540 1020

machine range and componentS

3 STEPHAN COMBITHERM (CT) 4 STEPHAN UHT (UHT)

Batch size (l)

Capacity,
up to (l/h)

CT

800

800 1200 1600

3200 4800 6400

CT

1200

CT

1600

Capacity
(l/h)

UHT

500

100 –

500

UHT

1000

200 –

1000

UHT

2000

400 –

2000

UHT

4000

800 –

4000

6000

1200 -

6000

The machines shown are for illustrative purposes only. Actual machine construction may vary by specification.

UHT

5 STEPHAN FLASH COOLING TANK (FK) 6 STEPHAN CREAMING TANK (CR)

Max. cooling
capacity (l/h)

FK

500

500 1500 2000 4000 6000

FK

1000

7 STEPHAN FLASH COOLING

AND CREAMING TANK (FC)

Max. creaming
content (l)

CR

180

180 400 650 1400 2000

CR

400

Creaming time approx. 20 min

FK

2000

CR

650

FK

4000

CR

1400

FK

6000

CR

2000

Max. creaming
content (l)

CR

180

180 400 650 1400 2000

CR

400

Creaming time approx. 20 min

CR

650

CR

1400

CR

2000

Stephan Machinery

World Wide at yoUr diSpoSal

HEADQUARTER

STEPHAN MACHINERY GMBH
Stephanplatz 2
31789 Hameln / GERMANY
phone [phone]
fax [phone]
[e-mail]
www.stephan-machinery.com

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BELGIUM

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[e-mail]

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ZAC du Mandinet
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77185 Lognes / FRANCE
phone [phone]
fax [phone]
[e-mail]

STEPHAN MACHINERY GMBH
Branch Office Schwarzenbek
Grabauer Straße 6–10
21493 Schwarzenbek / GERMANY
phone [phone]
fax [phone]
[e-mail]
www.stephan-machinery.com

USA

STEPHAN MACHINERY INC.
1385 Armour Boulevard
Mundelein, IL 60060 / USA
phone [phone]
fax [phone]
[e-mail]

UNITED KINGDOM

STEPHAN UK LTD
Unit C5
Tenth Avenue
Zone 3 / Deeside Industrial Park
Deeside/Flintshire
CH5 2UA / UK
Deeside
phone [phone]
fax [phone]
[e-mail]

RUSSIA

OOO STEPHAN MACHINERY
ST. PETERSBURG
RUSSIA, 197110, St. Petersburg
Levashovskiy pr. 13, litera G
Business Center “Evro-Auto”, office 332
phone [phone]
fax [phone]
[e-mail]

POLAND

STEPHAN MACHINERY
POLSKA SP. Z O.O.
ul. Perzycka 11
60-182 Poznan´ / POLAND
phone [phone]
fax [phone]
[e-mail]

SINGAPORE

STEPHAN MACHINERY
ASIA PACIFIC PTE LTD
23 Tagore Lane
#03-12 Tagore 23 Warehouse
Singapore 787601 / SINGAPORE
phone [phone]
fax [phone]
[e-mail]

SWITZERLAND

STEPHAN MACHINERY GMBH
SALES REPRESENTATIVE SWITZERLAND
Mr Marcel Heeb
P. O. Box
8332 Russikon / SWITZERLAND
phone [phone]
fax [phone]
[e-mail]

07/2013

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