Tetra Pak launches a new generation of Lerotech cheese block forming tower solution

Foodjx Guide: Leroy, the world's leading food processing and packaging solutions provider, has officially launched a new generation of Tetra Pak cheese block forming tower solutions to meet the cheese manufacturers' efforts to reduce costs, reduce product losses and improve environmental benefits. Demand, helping customers to take the lead in the increasingly fierce competition.

Mark Boxall, director of the Tetra Pak cheese and whey category, said: “The Leroy-Taibo block forming tower solution offers high quality, high output, high precision, low loss, low maintenance and meets stringent hygiene standards. The introduction of a new generation of solutions will undoubtedly make these advantages even more apparent."

Compared to the Leroy-Taibo double vacuum cheese block forming tower type 5, the new generation solution consumes less energy and reduces CO2 emissions by 25%. At the same time, the reduction in the use of water, electricity and air has reduced the production cost per kilogram of cheese by 20%. The weight accuracy of the block is increased by 20%.

Tetra Pak innovations have always focused on improving environmental and operational efficiencies, and the performance optimization of the new generation of the Leroy-Thai Bo block forming tower solution reinterprets this concept. It includes seven advantages:

- New double-action door to reduce product loss: The unique double-action door enables independent lifting and closing operations, allowing the cheese block to be smoothly transported to the conveyor while sealing the tower to ensure in-situ cleaning (CIP). The curd loss is small and there is no leakage.

- The curd is integrated with the air separation function and is easy to clean: the separation process of the curd and air is placed at the top of the tower to intercept the accidental residue of the curd. In this way, the number of devices that need to be installed is reduced, the cleaning time is shortened, the frequency of equipment maintenance is reduced, and the investment cost of the manufacturer is reduced.

-The new vacuum pump is equipped with a variable frequency controller to reduce energy consumption: the traditional vacuum pump is always running at full speed, and the frequency controller in the new solution allows the vacuum pump to operate at the required speed for any set time. If the production line is suspended, the vacuum pump will also decelerate accordingly. This design greatly reduces energy consumption, which reduces operating costs and environmental impact.

- New tower design reduces wear and improves quality: The new solution's tower design is more robust, longer lasting, trouble-free, and easier to clean. At the same time, the surface of the pad has been specially treated to make the curd cut more smooth.

- New cutting system reduces downtime: The new cutting system has a unique design, and the time required to change it has been reduced from a full day to about 20 minutes, and there is no need to move the tower to make it easier to repair the contact.

- New lifting cylinder for easy and precise operation: The new solution is based on a simple pneumatic system for reliable pressure reduction and pressure distribution with a hygienic stainless steel step-down cylinder. Its wear is minimal and it can be kept accurate for a long time, reducing the cost of use.

- User-friendly control system allows cheese makers to manage single or multiple molding towers simultaneously through a single control panel.

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