Products "DONIDO"

The Module is designed for volume dosing of curd and manual filling of moulds. It has a two-auger chamber and two dosing cylinders. The filling height is regulated.
The module integrated only in DONI®Plastformer 1.0

The Module is designed for volume dosing of curd and manual filling of moulds. It has a two-auger chamber and two dosing cylinders. The filling height is regulated.

The module integrated only in DONI®Plastformer 1.0

The module is designed for the production of multi layered structure cheese. It is delivered with a one-auger heated chamber which is steeply inclined. The moulding of the product is performed in plastic, cylindrical moulds and the curd cutting is performed manually.
DONI®Former 0.6 P1.0 is integrated only in DONI®Plastformer 1.0

The module is designed for the continuous extrusion of cheese fibres in the production of figure shaped cheese. The basic module is delivered with heated plates for fibres (ø6 mm and ø14 mm) which are plaited into different figures after cooling. The moulding plates are heated with an autonomous electrical system which is included in the set. Nozzles are installed at the outlet to spray ice cold water for preliminary cooling. Moulding plates with non-standard openings can be delivered upon request.
DONI®Former 0.25 P1.0 is integrated only in DONI®Plastformer 1.0.

DONI®Plastformer 1.0 is integrated in the production lines for kashkaval, pizza cheese, suluguni and other pasta filata which require a dense structure and lower water content. It is usually used for moulding in different moulds from 150 g to 9 000 g.
Cheddared /pH 5,2÷5,4/ curd blocks with sizes ranging from 150 mm to 150 mm and a length from 300 to 500mm are fed in the module. They are cut with a disc cutter into pieces around 3mm thick and enter a specially constructed U pipe along with the brine which is heated to 72-76°С. During the movement of the mixture in the U pipe the temperature of the curd pieces increases to 60 - 63°С and they become soft and malleable. At the same time they undergo a brining process absorbing the dissolved salt. The quantity of the absorbed salt depends on the concentration of the hot brine.
The unused brine is drained through the perforated rotating drum for reuse. In the drum the curd pieces stick to one another and the initial homogenisation of the cooked curd begins. The final homogenisation and the filling of the moulds are performed in DONI®Former module which is an integrated part of DONI®Plastformer 1.0. It determines the productivity and the geometrical shape of the finished product. This does not include the power required for DONI®Former.
The possible configurations of DONI®Plastformer 1.0 are illustrated on fig. 1. Their production output can be found in the information regarding DONI®Former.

The module is designed for final pressing, maximum separation of whey and moulding of the cheese block.
DONI®Pressmatic is fully closed and designed for CIP cleaning. The full moulds are transported on step conveyor belts which ensure correct positioning under the pneumatic cylinders. The pressing follows a set program and the pressure increases gradually until it reaches the maximum value for the product.
DONI®Pressmatic is designed and completed individually for each client depending on:
- the volume and number of cheese vats;
- type of cheese;
- size of moulds.

The module is designed for final pressing, maximum separation of whe and moulding of the cheese block.
DONI®Press consists of a trolley where the moulds are placed and a stainless steel frame with pneumatic cylinders. Each cylinder presses one mould. The module is individually designed and its size is based on the largest moulds that are going to be used.
The number of modules depends on the volume of the cheese vat and the capacity of the moulds. The maximum length of Doni Press should not exceed
4 000mm and its maximum width should not exceed
1 800mm. This is to allow for the underpress trolley to be serviced. The module is supplied with a control panel.

The module is designed for preliminary pressing of curd immersed in whey in the manufacturing of cheese with dense structure. The maximum pressure that can be achieved is 60 g/cm² and it is determined by the cheese type. The curd whey mixture is fed through the pipes of the spray balls. During operation the spray balls are uninstalled. A draining belt is installed at the bottom and after pressing the whey drains through here. At the end of the process the curd is transported out. A pneumatic guillotine for cross cutting and knives for lengthwise cutting are installed at the front. The cycles of pressing and removing of the curd and CIP washing are fully automated.
Теchnical specifications:

Layer size after pressing:

These dimensions are for a layer with a height of 125 to 130 mm. If a client requires a layer with different height then the length needs to be changed.
The volume of DONI®Pressvat usually corresponds to the cheese vat volume. A change in the curd block height can be achieved when a cheese vat with non corresponding volume is used.
 

The module is designed for the draining of whey and the cheddaring of the curd in a controlled environment. DONI®Cheddarmatic is a fully closed system with three draining lines. The curd-whey mixture is fed through a distributor on to the first draining line which has the highest position. Its special constriction allows for 85% of the whey to be drained. The product moves in thin layers at high speed. The product is transferred on to a second line with a slower speed where the operation (motion) continues and the thickness of the layer is 80 to 100 mm. At the beginning of the line there is a scarifier for final draining. After turning and falling on to the third line the finished product leaves the module. At the outlet a pneumatic guillotine cuts it into blocks which are then transported to DONI®Plastformer or to DONI®Stretchformer for processing.
The cheddaring time is regulated at a range of 40 to 60 min. The temperature in the inner space is automatically maintained at 40°С. The module is delivered ready for operation with: Servicing man holes with internal lighting, level sensors; spray balls connected with a collector; a temperature sensor installed in one of the cutting-stirring tools; level sensors; control panel; scarifier and pneumatic guillotine situated at the outlet.

DONI®Cheddarmatic is designed for CIP cleaning.

The module is designed for the draining of whey and cheddaring of curd. The remaining whey left after the draining process in DONI®Drainer and the curd falls into the trolley's perforated basket under the press. The trolley is manually placed under the press where the curd is pressed under gradually increasing pressure of up to 3 kg on 1 kg of cheese for final draining. The process of cheddaring occurs in the trolley.
The cleaning is local.

The module is designed for the partial draining of whey and dosed filling of moulds and block moulds. It is used in the manufacturing of soft cheese, moulded Tvorog and other cheeses. It is offered in two Models: DONI®Draining/Filling MF with manual mould filling and DONI®Draining/Filling AF with automated mould filling.
DONI®Draining/Filling is a fully closed system with a draining belt. The curd-whey mixture is fed through a distributor on the draining belt. Its special construction allows for 85% of the whey to be drained. The belt runs at high speed with the product moving along it in a thin layer. The mixture's temperature should not be lower than 30°С to be able to realise effective moulding. The moulds can be filled manually or automatically through a distribution plate which has the same shaped openings as the mould. The plate is vertically regulated to be able to adjust the weight of the product.
The module is supplied with a conveyor belt for the positioning and moving of the moulds. A rotator, stacker and de-stacker can be supplied upon request.

DONI®Draining/Filling is designed for CIP cleaning.

The module is moved manually along guide bars on the conveyor belt. It is positioned in front of the DONI®Open U Vat for the discharging of the curd-whey mixture and for the moulding into block moulds which are placed onto the conveyor belt one by one. The filling is performed manually with a paddle. The cycle duration is no longer than a minute. Two workers are required to operate the module. DONI®Moulder has a system that regulates the filling height in order to achieve finished products with the same weight. DONIDO® offers two мodels of the module:
- DONI®Moulder ND without a draining drum for products with high dry content or with partially drained whey;
- DONI®Moulder YD with a draining drum for partial drainage of the whey.

The conveyor belt length is determined by the characteristics of the production site. DONIDO® recommends this module when the block moulds have extensions and additional time is required for the settling of the curd and for the releasing of the extensions before stacking. The module is cleaned locally.

The module is free standing. It can be moved and placed in front of the DONI®Open U Vat to drain the curd whey mixture and to fill block moulds which are placed one by one in front of the distributor. The filling is performed manually with a paddle. The cycle duration is no longer than a minute. Two workers are required to operate the module. DONI®Free Moulder has a system that regulates the filling height in order to achieve a finished product with the same weight. DONIDO® offers two models of the module:
- DONI®Free Moulder ND without a draining drum for products with high dry content or with partially drained whey;
- DONI®Free Moulder YD with a draining drum for partial drainage of the whey.

The module is cleaned locally.

The module is designed to drain the leftover washing water, a process with duration of around ten minutes. It is also used to mix the curd grain with the appropriate quantity of cream. The process is controlled by weight sensors installed in the base of the mixer. DONI®Creamer is a horizontal tank with a revolving pivot stirring mechanism. Its rotating tools are attached to a pivot bar and touch the wall of the mixer. The mixing process is carried out through the reversing of the rotation direction. The draining is a continuous one way process.
The standard order of volumes and power is:

When placing an order the client is not limited to the standard order of volumes. DONI®Creamer is designed for CIP cleaning.

The module is designed for the cleaning and draining of washing water during the manufacturing of cottage cheese. Usually it operates in combination with DONI®Drainer, where whey is drained and grain is fed into the washing water. The presence of this module reduces the technological process in DONI®O Vat by three hours and increases the frequency rate of its feeding. This allows savings. Instead of making a larger investment in DONI®O Vat a smaller one can be made by purchasing washing tanks. DONI®Cooling/Washing Tank is a fully insulated vertical cylindrical tank with a stirring mechanism which maintains the continuous movement of the grain without destroying it. There is a built in draining wall for the draining of used water.
Standard order of volumes with the corresponding power is:

When placing an order the client is not limited to the standard order. The volume of DONI®Cooling/Washing Tank is usually combined with the same volume of
DONI®O Vat.
The module is designed for CIP cleaning.