Used Dairy Processing in Gauteng, South Africa

TILTED CHEESE VATS

The cheese vat are essential if one chooses to start with milk as a raw material. The primary functions are milk coagulation and curd preparation; these phases of the production process are the basis of a traditi...

PASTEURISATION AND FAT SEPERATION

REDA centrifuges of RE-T serie are specifically designed to skim, clean and standardize milk, cream and whey. These separators are specially built for dairy applications and match very high bowl speeds for the be...

BATCH COOKING AND MIXING

Entirely built in AISI 304 stainless steel, the kneader is suitable for cooking and stretching in batches of soft pasta-filata products such as bocconcini, mozzarelle and fiordilatte, or for cooked pasta-filata p...

COOKER-STRETCHER

This steam cooker-stretcher is designed for the production of pasta filata cheese (mozzarella, buffalo mozzarella, pizza cheese) by using as raw material, cow or buffalo curd, fresh or frozen curd . It is suitabl...

MOULDING

Suitable for moulding pizza cheese with cylindrical and / or rectangular shape, when it is required an high hourly production or cooling treatments in the moulding head.

DRY SALTING

This system distributes crystalline salt into the cooked flow in a percentage set in proportion to the quantity of product passing.

SPECIALISED EXTRUSIONS

Suitable for the production of extruded product by means of filling of tubular films to be sealed with clips.

BRINING

Suitable for salting by immersion pasta-filata cheeses like mozzarella, bocconcini and pizza cheese.

CLEANING IN PLACE ( CIP )

MILK CONCENTRATION

With hundreds of plants already realized all over the world REDA S.p.A. has acquired great skill and experience in the construction of evaporators for the concentration of milk.

MILK PASTEURSATION

MELTER PRO 40 / PRO 100

The processed and spreadable cheeses production line is characterized by steam cookers. The product stretching is performed either by steam injection, direct into the product or in the double jacket. Through this...

SPRAY DRYING

The Protein Drying System is optimized with a vertical hot air distributor, vibrating well mixed and plug flow beds and baghouse. Other features can be added for specific customer requirements and include: multi ...

DRAINING BELTS

The goal is to provide the customer with the most hygienic, robust solutions available to suit a wide range of cheeses. Belting is designed and built by our partner specifically for cheese applications, from ther...

MOULD FILLING

Curd quality and filling technique determines the quality of the cheese at a very early stage. Deviations cannot be easily corrected and have a direct influence on weight, consistency, shape and quality of the ch...