Used Dairy Processing in Gauteng, South Africa

HOMOGENIZATION

Stability, uniformity, long life, digestibility, best appearance, clour and flavour improving. These are just some of the main advantages you can obtain by using tha homogenizer for treating common foodstuff. The...

CREAMING AND SMOOTHING VATS

RELCO®’s SVC Cottage Cheese Vat is designed specifically for cottage cheese production, minimizing curd damage and the providing the highest yields. RELCO’s exclusive Verti-Stir Sanitary Agitation System provides...

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...

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...

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

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...

CHEESE VATS

RELCO®’s HORIZON® II Cheese Vat features an enclosed, horizontal single-shaft design for increased yields, uniform curd size, consistent moistures and low whey fats.

MILK CLARIFICATION

Standard design of these separators provides the product feeding under pressure by a soft inflow system. Then the product is accellerated to separation speed without damage being caused to any of the fat globules.

MILK RECEPTION

CREAM PASTEURISATION

HOMOGENISATION

Stability, uniformity, long life, digestibility, best appearance, clour and flavour improving. These are just some of the main advantages you can obtain by using tha homogenizer for treating common foodstuff. The...