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.