—»–≈Õ¿ “»œ "œ¿—“¿ ‘»À¿“¿"

"PASTA FILATA" CHEESE

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“ÂıÌÓÎӄ˘ÌË ÎËÌËË Ë ÏÓ‰ÛÎË

Technological lines and modules
“ÂıÌÓÎӄ˘ÂÒÍË ÎËÌËË Ë ÏÓ‰ÛÎË
  ÓÏÔ‡Ìˡڇ  ÓÒÌÓ‚‡Ì‡ ÔÂÁ 1990 „. The company was found in 1990 in  ÓÏÔ‡Ìˡ ÓÒÌÓ‚‡Ì‡ ‚ 1990 „. ‚ „. ’‡ÒÍÓ‚Ó,
‚ „. ’‡ÒÍÓ‚Ó, ¡˙΄‡ˡ. Haskovo, Bulgaria. Young, ambitious and ¡Ó΄‡ˡ.»Á̇˜‡Î¸ÌÓ, ÒÙÓÏËÓ‚‡Ì‡
ŒÚ Ò‡ÏÓÚÓ Ì‡˜‡ÎÓ Ò ÒÙÓÏË‡ Ï·‰ capable engineering team was „ÛÔÔÓÈ ÏÓÎÓ‰˚ı Ë ÒËθÌ˚ı ËÌÊÂÌÂÓ‚.
Ë ÒËÎÂÌ ËÌÊÂÌÂÂÌ ÂÍËÔ. »ÌÚÂÂÒ˙Ú established from the very beginning. «‡ËÌÚÂÂÒÓ‚‡ÌÌÓÒÚ¸ Í Ô‰·„‡ÂÏ˚Ï
Í˙Ï Ô‰·„‡ÌËÚ ÏÓ‰ÛÎË Á‡ ÏΘÌË The very strong interest for the offered ÏÓ‰ÛÎˇÏ ÒÓ ÒÚÓÓÌ˚ ÏÓÎÓ˜Ì˚ı
Ô‰ÔˡÚˡ  ӄÓÏÂÌ, Ú˙È-͇ÚÓ modules for dairy factories coincided Ô‰ÔˡÚËÈ Òӂԇ· Ò ‚ÓÁÓÒ¯ËÏ
Ò˙‚Ô‡‰‡ Ò˙Ò Á‡ÒËÎÂÌ ËÌ‚ÂÒÚËÚÓÒÍË with the increased interest for investing ËÌÚÂÂÒÓÏ ËÌ‚ÂÒÚÓÓ‚ Í ‰‡ÌÌÓÈ ÓÚ‡ÒÎË.
ËÌÚÂÂÒ Í˙Ï ·‡Ì¯‡. in the industry. œÂ‚Ó ӷÓÛ‰Ó‚‡ÌË DONIDOÆ,
œ˙‚ÓÚÓ ËÁ‰ÂÎË ̇ DONIDOÆ Â ÏÓ‰ÛÎ DONIDO's first product was a pasteurisation Ô‡ÒÚÂËÁ‡ˆËÓÌÌÓ-Óı·‰ËÚÂθ̇ˇ ÛÒÚ‡Ìӂ͇,
Á‡ Ô‡ÒÚ¸ÓËÁ‡ˆËˇ, ÏÓÌÚË‡Ì ‚ ¡˙΄‡ˡ. module, which was installed in Bulgaria. ·˚ÎÓ ÒÏÓÌÚËÓ‚‡ÌÓ ‚ ¡Ó΄‡ËË. œÂ‚‡ˇ
œ˙‚‡Ú‡ ÎËÌˡ  Á‡ ·˙΄‡ÒÍÓ ·ˇÎÓ The first line was for Bulgarian white cheese. ÎËÌˡ Á‡ÔÛ˘Â̇ ÔÓ ÔÓËÁ‚Ó‰ÒÚ‚Û ‡ÒÒÓθÌÓÈ
҇·ÏÛÂÌÓ ÒËÂÌÂ. In the following years the company grew ·˚ÌÁ˚.¬ ‰‡Î¸ÌÂȯÂÏ, ÍÓÏÔ‡Ìˡ ËÌÚÂÌÒË‚ÌÓ
—Ή‚‡˘ËÚ „Ó‰ËÌË ÍÓÏÔ‡Ìˡڇ Ò rapidly and significantly within the dairy ‡Á‚Ë‚‡Î‡Ò¸ ‚ ÏÓÎÓ˜ÌÓÏ ÒÂÍÚÓ ˝ÍÓÌÓÏËÍË
‡Á‚Ë‚‡ ËÌÚÂÌÁË‚ÌÓ ‚ ÏΘÌˡ ÒÂÍÚÓ, industry. In 1996 it started expanding Ë ‚ 1996 „Ó‰Û ‚˚¯Î‡ ̇ ÏÂʉÛ̇Ó‰Ì˚È
ËÁÎËÁ‡ÈÍË Ì‡ ÏÂʉÛ̇Ó‰ÌËÚ ԇÁ‡Ë internationally. ˚ÌÓÍ.
ÔÂÁ 1996 „. Today DONIDO's expertise covers most Õ‡ ÒÂ„Ó‰Ìˇ¯ÌËÈ ‰Â̸ ÍÓÏÔÂÚÂÌˆËˇ DONIDOÆ
ƒÌÂÒ ÍÓÏÔÂÚÂ̈ËËÚ ̇ DONIDOÆ Ò of the sectors in the dairy industry. Its ‡ÒÔÓÒÚ‡ÌˇÂÚÒˇ ̇ ‚Ò ÒÂÍÚÓ˚ ÏÓÎÓ˜ÌÓÈ
‡ÁÔÓÒÚË‡Ú ‚ ÔÓ˜ÚË ‚Ò˘ÍË ÒÂÍÚÓË technological lines and modules are ÔÓÏ˚¯ÎÂÌÌÓÒÚË, ‡ Ô‰·„‡ÂÏ˚ ̇ ˚ÌÍÂ
̇ ÏΘÌˡ ·‡Ì¯, ‡ Ô‰·„‡ÌËÚ ̇ gaining wider popularity: ÚÂıÌÓÎӄ˘ÂÒÍË ÎËÌËË Ë ÍÓÏÔÓÌÂÌÚ˚
Ô‡Á‡‡ ÚÂıÌÓÎӄ˘ÌË ÎËÌËË Ë ÍÓÏÔÓÌÂÌ- DONIMILK lines for production of drinking ÔËÓ·ÂÚ‡˛Ú ¯ËÓÍÛ˛ ÔÓÔÛΡÌÓÒÚ¸.
ÚË, ‰Ó·Ë‚‡Ú ‚Ò ÔÓ-„ÓÎˇÏ‡ ÔÓÔÛΡÌÓÒÚ. milk and cultured milk products. ÀËÌËË DONIMILK - ÔÓËÁ‚Ó‰ÒÚ‚Ó ÔËڸ‚ӄÓ
DONIMILK ÎËÌËË Á‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ DONICHEESE lines for production of tvorog, ÏÓÎÓ͇ Ë ÍËÒÎÓÏÓÎÓ˜Ì˚ı ÔÓ‰ÛÍÚÓ‚.
ÏΡÍÓ Á‡ ÔËÂÌÂ Ë ÍËÒÂÎÓÏΘÌË ÔÓ‰ÛÍÚË. cottage cheese, soft, semi-hard and hard ÀËÌËË DONICHEESE - ÔÓËÁ‚Ó‰ÒÚ‚Ó Ú‚ÓÓ„‡,
DONICHEESE ÎËÌËË Á‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ cheese, cheese type "pasta filata" and ÁÂÌÂÌÌÓ„Ó Ú‚ÓÓ„‡, Ïˇ„ÍËı, ÔÓÎÛÚ‚Â‰˚ı
Ú‚ÓÓ„, cottage cheese, ÏÂÍË, ÔÓÎÛÚ‚˙‰Ë processed cheese. Ë Ú‚Â‰˚ı Ò˚Ó‚, Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ"
Ë Ú‚˙‰Ë ÒËÂ̇, ÒËÂ̇ ÚËÔ DONICOOL module for cooling of milk in Ë Ô·‚ÎÂÌÓ„Ó Ò˚‡.
"Ô‡ÒÚ‡ ÙË·ڇ" Ë ÚÓÔÂÌË ÒËÂ̇. farms. ÃÓ‰ÛÎË DONICOOL - Óı·ʉÂÌË ÏÓÎÓ͇
DONICOOL ÏÓ‰ÛÎË Á‡ Óı·ʉ‡Ì ̇ DONIBRINE lines for brining of cheese. Ë ÏÓÎÓ˜Ì˚ı ÔÓ‰ÛÍÚÓ‚.
ÏΡÍÓÚÓ ‚˙‚ ÙÂÏËÚÂ. DONIWHEY lines for production of albumin ÀËÌËË DONIBRINE - Ò˚‡
DONIBRINE ÎËÌËË Á‡ ÒÓÎÂÌ ̇ ÒËÂ̇. curd and ricotta. DONIWHEY - ÎËÌËË ÔÓ ÔÓËÁ‚Ó‰ÒÚ‚Û
DONIWHEY ÎËÌËË Á‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ DONICIP centralized and decentralized ‡Î¸·ÛÏËÌÌÓ„Ó Ú‚ÓÓ„‡ Ë Ò˚‡ "–ËÍÓÚÚ‡"
‡Î·ÛÏËÌ̇ ËÁ‚‡‡ Ë ËÍÓÚ‡. cleaning systems. DONICIP - ˆÂÌÚ‡ÎËÁÓ‚‡ÌÌ˚ Ë
DONICIP ˆÂÌÚ‡ÎËÁË‡ÌË Ë The company designs, delivers and puts ‰ÂˆÂÌÚ‡ÎËÁÓ‚‡ÌÌ˚ ÏÓÈÍË
‰ÂˆÂÌÚ‡ÎËÁË‡ÌË ÒËÒÚÂÏË Á‡ ÏËÂÌÂ. into operation the different productions  ÓÏÔ‡Ìˡ ÔÓÂÍÚËÛÂÚ, ‰ÓÒÚ‡‚ΡÂÚ Ë
 ÓÏÔ‡Ìˡڇ ÔÓÂÍÚË‡, ‰ÓÒÚ‡‚ˇ Ë with three levels of automation: low LLA, ÓÒÛ˘ÂÒڂΡÂÚ ÔÛÒÍ ‚ ˝ÍÒÔÎÛ‡Ú‡ˆË˛
ÔÛÒ͇ ‚ ÂÍÒÔÎÓ‡Ú‡ˆËˇ, ‡Á΢ÌËÚ medium MLA and high HLA. ‡Á΢ÌÓ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ò ÚÂÏˇ ÛÓ‚ÌˇÏË
ÔÓËÁ‚Ó‰ÒÚ‚‡ Ò ÚË ÌË‚‡ ̇ ‡‚ÚχÚËÁ‡ˆËˇ: DONIDO's experts are always available ‡‚ÚÓχÚËÁ‡ˆËË: ÌËÁÍËÏ LLA, Ò‰ÌËÏ
ÌËÒÍÓ LLA, Ò‰ÌÓ MLA Ë ‚ËÒÓÍÓ HLA. to assist in finding the best possible MLA Ë ‚˚ÒÓÍËÏ HLA.
—ÔˆˇÎËÒÚËÚ ̇ DONIDOÆ Ò‡ ‚Ë̇„Ë Ì‡ solution. —ÔˆˇÎËÒÚ˚ DONIDOÆ ‚Ò„‰‡ Í ¬‡¯ËÏ
‚‡¯Â ‡ÁÔÓÎÓÊÂÌËÂ, Á‡ ̇ÏË‡Ì ̇ ÛÒÎÛ„‡Ï, ˜ÚÓ ·˚ ̇ÈÚË ÓÔÚËχθÌÓÂ
ÓÔÚËχÎÌÓÚÓ ¯ÂÌËÂ. ¯ÂÌËÂ.

1
—⁄ƒ⁄–∆¿Õ»≈: CONTENT: —Œƒ≈–∆¿Õ»≈:
Œ¡Ÿ¿ »Õ‘Œ–ÿ÷»fl.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 GENERAL INFORMATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Œ¡Ÿ¿fl »Õ‘Œ–ÿ÷»fl. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
◊‡ÒÚ˘ÌÓ ‡‚ÚÓχÚËÁË‡Ì ÔÓËÁ‚Ó‰ÒÚ‚ÂÌ Û˜‡ÒÚ˙Í Partly automated manufacturing sector for soft, ◊‡ÒÚ˘ÌÓ ‡‚ÚÓχÚËÁËÓ‚‡ÌÌ˚È Û˜‡ÒÚÓÍ ÔÓËÁ‚Ó‰ÒÚ‚‡
Á‡ Ú‚˙‰Ë, ÔÓÎÛÚ‚˙‰Ë Ë ÔÓÎÛÏÂÍË ÒËÂ̇ ÚËÔ semi hard and semi soft cheese type Ú‚Â‰˚ı, ÔÓÎÛÚ‚Â‰˚ı Ë ÔÓÎÛÏˇ„ÍËı Ò˚Ó‚ ÚËÔ‡
"Ô‡ÒÚ‡ ÙË·ڇ" /͇¯Í‡‚‡Î Ë ‰./. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 "pasta filata" /kashkaval etc./. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 "Ô‡ÒÚ‡ ÙË·ڇ" (" ‡˜Í‡‚‡Î" Ë ‰.). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
œÓËÁ‚Ó‰ÒÚ‚ÂÌ Û˜‡ÒÚ˙Í Ò ‡‚ÚÓχÚËÁË‡ÌÓ Manufacturing sector with automated moulding œÓËÁ‚Ó‰ÒÚ‚ÂÌÌ˚È Û˜‡ÒÚÓÍ Ò ‡‚ÚÓχÚËÁËÓ‚‡ÌÌ˚Ï
ÙÓÏÓ‚‡Ì ̇ Ú‚˙‰Ë, ÔÓÎÛÚ‚˙‰Ë Ë ÔÓÎÛÏÂÍË of hard, semi hard and semi soft cheese type ÙÓÏÓ‚‡ÌËÂÏ Ú‚Â‰˚ı, ÔÓÎÛÚ‚Â‰˚ı Ë ÔÓÎÛÏˇ„ÍËı
ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ" /͇¯Í‡‚‡Î Ë ‰./. . . . . . . . . . . . . . 7 "pasta filata" /kashkaval etc./. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ" /" ‡˜Í‡‚‡Î" Ë ‰./. . . . . . . . . . . . . . 7
¿‚ÚÓχÚËÁË‡Ì Û˜‡ÒÚ˙Í Á‡ ÌÂÔÂÍ˙Ò̇ÚÓ Automated sector for continuous manufacturing of ¿‚ÚÓχÚËÁËÓ‚‡ÌÌ˚È Û˜‡ÒÚÓÍ ÌÂÔÂ˚‚ÌÓ„Ó
ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ Ú‚˙‰Ë, ÔÓÎÛÚ‚˙‰Ë Ë ÔÓÎÛÏÂÍË hard, semi hard, semi soft cheese type "pasta filata" ÔÓËÁ‚Ó‰ÒÚ‚‡ Ú‚Â‰˚ı, ÔÓÎÛÚ‚Â‰˚ı Ë ÔÓÎÛÏˇ„ÍËı
ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ" /͇¯Í‡‚‡Î Ë ‰./. . . . . . . . . . . . . . 9 / kashkaval etc./. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ" /" ‡˜Í‡‚‡Î" Ë ‰./. . . . . . . . . . . . . . 9
œÓËÁ‚Ó‰ÒÚ‚ÂÌ Û˜‡ÒÚ˙Í Á‡ ÏÂÍË ÒËÂ̇ Production sector for soft cheese type œÓËÁ‚Ó‰ÒÚ‚ÂÌÌ˚È Û˜‡ÒÚÓÍ Ïˇ„ÍËı Ò˚Ó‚ ÚËÔ‡
ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ" /ÏÓˆ‡· Ë ‰/. . . . . . . . . . . . . . . . . . . . . . . . . 11 "pasta filata"/mozzarella etc./. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 "Ô‡ÒÚ‡ ÙË·ڇ" /"ÃÓˆ‡Âη" Ë ‰./. . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
œÓËÁ‚Ó‰ÒÚ‚ÂÌ Û˜‡ÒÚ˙Í Á‡ ÙË„ÛÌË ÒËÂ̇. . . . . . . . . . . . . 14 Production sector for figure shaped cheese . . . . . . . . . . . . . 14 ”˜‡ÒÚÓÍ ÔÓËÁ‚Ó‰ÒÚ‚‡ ÙË„ÛÌ˚ı Ò˚Ó‚. . . . . . . . . . . . . . . . . . . . . 14
ÃŒƒ”À» MODULES ÃŒƒ”À»
® ® ®
DONI Double O Vat PF ¬ÂÚË͇ÎÂÌ ÒËÂÌËÌÓËÁ„ÓÚ‚ËÚÂÎ DONI Double O Vat PF Vertical cheese vat for cheese DONI Double O Vat PF ¬ÂÚË͇θÌ˚È Ò˚ÓËÁ„ÓÚÓ‚ËÚÂθ
Á‡ ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ" . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 type "pasta filata" . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 ‰Îˇ Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
® ®
®
DONI®Drainer ƒÂÌË‡˘ ·‡‡·‡Ì. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 DONI®Drainer Draining drum. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 DONI®Drainer ƒÂ̇ÊÌ˚È ·‡‡·‡Ì. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
DONI®Prepress ÃÓ‰ÛÎ Á‡ ‰ÂÌË‡ÌÂ Ë ˜Â‰‡ËÁ‡ˆËˇ. 17 DONI®Prepress Draining and cheddaring module. . . . . . . . 17 DONI Prepress ÃÓ‰Ûθ ‰Îˇ ÓÍÓ̘‡ÚÂθÌÓ„Ó
DONI Cheddarmatic ÃÓ‰ÛÎ Á‡ ÌÂÔÂÍ˙Ò̇ÚÓ DONI Cheddarmatic Module for continuous draining ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË. . . . . . . . . . . . . . . . . . . . . . . 17
®
‰ÂÌË‡ÌÂ Ë ˜Â‰‡ËÁ‡ˆËˇ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 and cheddaring. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 DONI Cheddarmatic ÃÓ‰Ûθ ÌÂÔÂ˚‚ÌÓ„Ó ÓÚ‰ÂÎÂÌˡ
®
DONI Plastformer 1.0 ÃÓ‰ÛÎ Á‡
®
DONI Plastformer 1.0 Module for thermoplastification Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
®
ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ̇ ÒËÂÌË̇. . . . . . . . . . . . . . . . . . . . . . . . 19 of curd. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 DONI Plastformer 1.0 ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË
® ® Ò˚‡. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
DONI Plastformer 2.0 ÃÓ‰ÛÎ Á‡ DONI Plastformer 2.0 Module for thermoplastification ®
ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ̇ ÒËÂÌË̇. . . . . . . . . . . . . . . . . . . . . . . . 21 of curd. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
DONI Plastformer 2.0 ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË
® ® Ò˚‡. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
DONI Former 0.25 ÃÓ‰ÛÎ Á‡ ÂÍÒÚÛ‰Ë‡Ì ̇ ÒËÌË DONI Former 0.25 Module for the extrusion of cheese ®
DONI Former 0.25 ÃÓ‰Ûθ ÙÓÏËÓ‚‡Ìˡ Ò˚Ì˚ı
Ì˯ÍË /ÙË„ÛÌË ÒËÂ̇/. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 fibres /figure shaped cheese/. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
® ® ÌËÚÂÈ /‰Îˇ ÙË„ÛÌ˚ı Ò˚Ó‚/. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
DONI Former 0.6 ÃÓ‰ÛÎ Á‡ ÒËÂ̇ Ò˙Ò ÒÎÓËÒÚ‡ DONI Former 0.6 Module for cheese with layered ®
DONI Former 0.6 ÃÓ‰Ûθ ‰Îˇ ÔÓËÁ‚Ó‰ÒÚ‚‡ Ò˚Ó‚ ÒÓ
ÒÚÛÍÚÛ‡ /ÒÛÎÛ„ÛÌË Ë ‰./. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 structure /suluguni/. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
® ® ÒÎÓËÒÚÓÈ ÒÚÛÍÚÛÓÈ /ÒÛÎÛ„ÛÌË Ë ‰./. . . . . . . . . . . . . . . . . . . . . . . . . 24
DONI Former 0.6/0.75 ÃÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò ‡‚ÚÓχ- DONI Former 0.6/0.75 Module for dosing with ®
DONI Former 0.6/0.75 ÃÓ‰Ûθ ‰Îˇ ‡‚ÚÓχÚ˘ÂÒÍÓ„Ó
Ú˘ÌÓ ˇÁ‡Ì /͇¯Í‡‚‡Î, pizza cheese Ë ‰./. . . . . . . . . . . . 25 automatic cutting /kashkaval, pizza cheese etc./. . . . . . . 25 ‰ÓÁËÓ‚‡Ìˡ /͇˜Í‡‚‡Î, pizza cheese Ë ‰./. . . . . . . . . . . . . . . 25
® ®
DONI Former 1.0/1.5 ÃÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ë DONI Former 1.0/1.5 Module for dosing and moulding ®
DONI Former 1.0/1.5 ÃÓ‰Ûθ ‰Îˇ ‡‚ÚÓχÚ˘ÂÒÍÓ„Ó ‰ÓÁË-
ÙÓÏÓ‚‡Ì /͇¯Í‡‚‡Î, pizza cheese Ë ‰./ . . . . . . . . . . . . . . 26 /kashkaval, pizza cheese etc./. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Ó‚‡Ìˡ Ë ÙÓÏÓ‚‡Ìˡ /͇˜Í‡‚‡Î, pizza cheese Ë ‰./. . 26
® ®
DONI Former 0.9/1.7 ÃÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò ‡‚ÚÓχÚ˘ÌÓ DONI Former 0.9/1.7 Module for dosing with automated ®
DONI Former 0.9/1.7 ÃÓ‰Ûθ ‰Îˇ ‰ÓÁËÓ‚‡Ìˡ Ò
ˇÁ‡ÌÂ Ë Á‡Ô˙΂‡Ì /͇¯Í‡‚‡Î, pizza cheese Ë ‰./. . 27 cutting and filling /kashkaval, pizza cheese etc./. . . . . . . 27 ‡‚ÚÓχÚ˘ÂÒÍËÏ Á‡ÔÓÎÌÂÌËÂÏ Ë ÔÓÂÁÍÓÈ
® ®
DONI Former CD 1.1/2.0 ÃÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò DONI Former CD 1.1/2.0 Module for dosing with auto- /͇˜Í‡‚‡Î, pizza cheese Ë ‰./. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
‡‚ÚÓχÚ˘ÌÓ ˇÁ‡ÌÂ Ë Á‡Ô˙΂‡ÌÂ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 mated cutting and filling/kashkaval, pizza cheese etc./. 28 ®
® ® DONI Former CD 1.1/2.0 ÃÓ‰Ûθ ‰Îˇ ‰ÓÁËÓ‚‡Ìˡ Ò
DONI Former CS 1.1/2.0 ÃÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò DONI Former CS 1.1/2.0 Module for dosing with ‡‚ÚÓχÚ˘ÂÒÍËÏ Á‡ÔÓÎÌÂ-ÌËÂÏ Ë ÔÓÂÁÍÓÈ
‡‚ÚÓχÚ˘ÌÓ ˇÁ‡ÌÂ Ë Á‡Ô˙΂‡Ì automated cutting and filling /͇˜Í‡‚‡Î, pizza cheese Ë ‰./. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
/͇¯Í‡‚‡Î, pizza cheese Ë ‰./ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 /kashkaval, pizza cheese etc./. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 ®
® ® DONI Former CS 1.1/2.0 ÃÓ‰Ûθ ‰Îˇ ‰ÓÁËÓ‚‡Ìˡ Ò
DONI Stretchfomer 0.8 ÃÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË- DONI Stretchfomer 0.8 Module for thermoplastification ‡‚ÚÓχÚ˘ÂÒÍËÏ Á‡ÔÓÎÌÂÌËÂÏ Ë ÔÓÂÁÍÓÈ /͇˜Í‡‚‡Î,
‡ÌÂ Ë ‡ÁÚˇ„‡Ì ̇ ÒËÂÌË̇ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 and stretching of cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 pizza cheese Ë ‰./ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
® ® ®
DONI Stretchformer 1.2 ÃÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË- DONI Stretchformer 1.2 Module for thermoplastification DONI Stretchfomer 0.8 ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË
‡ÌÂ Ë ‡ÁÚˇ„‡Ì ̇ ÒËÂÌË̇ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 and stretching of cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Ë ‚˚Úˇ„Ë‚‡Ìˡ Ò˚‡ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
® ® ®
DONI Former MC 0.6 ÃÓ‰ÛÎ Á‡ ÙÓÏÓ‚‡Ì DONI Former MC 0.6 Module for moulding of DONI Stretchformer 1.2 ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇-
̇ ÏÓˆ‡· . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Mozzarella. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 ˆËË Ë ‚˚Úˇ„Ë‚‡Ìˡ Ò˚‡ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
® ® ®
DONI Former MC 1.2 ÃÓ‰ÛÎ Á‡ ÙÓÏÓ‚‡Ì DONI Former MC 1.2 Module for moulding of DONI Former MC 0.6 ÃÓ‰Ûθ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ
̇ ÏÓˆ‡· . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Mozzarella. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 ÏÓˆ‡ÂÎÎ˚. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
® ® ®
DONI®Brinedose ÃÓ‰ÛÎ Á‡ ‚Ó‰ÌÓ ÓÒÓΡ‚‡Ì . . . . . . . . . . . . . . 34 DONI®Brinedose Module for brining . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 DONI Former MC 1.2 ÃÓ‰Ûθ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ
DONI Rotomatic PF ÃÓ‰ÛÎ Á‡ ÓÚË‡Ì ̇ DONI Rotomatic PF Ãodule for rotation of block ÏÓˆ‡ÂÎÎ˚. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
®
ÏÛÎÚËÙÓÏË. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 moulds. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 DONI®Brinedose ÃÓ‰Ûθ ‚Ó‰ÌÓÈ ÔÓÒÓÎÍË . . . . . . . . . . . . . . . . . . . . 34
® ® DONI®Rotomatic PF  ‡ÌÚÓ‚‡ÚÂθ. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
DONI®Stringformer ÃÓ‰ÛÎ Á‡ ÂÍÒÚÛ‰Ë‡Ì ̇ Ì˯ÍË. 36 DONI®Stringformer Module for extrusion of fibres . . . . . . . 36
DONI Mouldmatic PRD ÃÓ‰ÛÎ Á‡ ËÁ‚‡Ê‰‡Ì ̇ ÔÓ‰ÛÍÚ‡. 37 DONI Mouldmatic PRD Module for extracting the product. . . 37 DONI®Stringformer ÃÓ‰Ûθ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ ÌËÚÂÈ. . . 36
‘ÓÏË Ë ÏÛÎÚËÙÓÏË. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Moulds and block moulds. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 DONI Mouldmatic PRD ÃÓ‰Ûθ ËÁ‚ΘÂÌˡ ÔÓ‰ÛÍÚ‡. . . . . 37
‘ÓÏ˚ Ë ÏÛθÚËÙÓÏ˚. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

2
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"PASTA FILATA" CHEESE

GENERAL INFORMATION

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3
 DONICHEESE® Line

Œ¡Ÿ¿ »Õ‘Œ–ÿ÷»fl GENERAL INFORMATION Œ¡Ÿ¿fl »Õ‘Œ–ÿ÷»fl

’‡‡ÍÚÂÂÌ ÂÚ‡Ô ÔË ÔÓËÁ‚Ó‰ÒÚ‚ÓÚÓ Ì‡ ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ A typical stage of the manufacturing of "pasta filata" type ’‡‡ÍÚÂÌ˚Ï ˝Ú‡ÔÓÏ ÔË ÔÓËÁ‚Ó‰ÒÚ‚Â Ò˚‡ ÚËÔ‡ "Ô‡ÒÚ‡
ÙË·ڇ"  ÚÂÏÓÔ·ÒÚËÙË͇ˆËˇÚ‡, ÍÓˇÚÓ Â ‚ˉ ÚÂÏÓ- cheese is the termoplastification which is a type of thermo ÙË·ڇ" ˇ‚ΡÂÚÒˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËˇ. “ÂÏÓÔ·ÒÚËÙË͇ˆËˇ -
ÏÂı‡Ì˘̇ Ó·‡·ÓÚ͇ ̇ ÒËÂÌË̇ڇ. ◊‰‡ËÁË‡Î‡Ú‡ mechanical processing of curd. The cheddared curd is ˝ÚÓ ‚ˉ ÚÂÏÓÏÂı‡Ì˘ÂÒÍÓÈ Ó·‡·ÓÚÍË Ò˚ÌÓ„Ó ÚÂÒÚ‡.
ÒË̇ χ҇ Ò ÔÓ‰„ˇ‚‡ ‰Ó ‰ÓÒÚË„‡Ì ̇ ÚÂÒÚÓÓ·‡ÁÌÓ heated until it reaches dough like consistency. It is placed ◊‰‰ÂËÁÓ‚‡Ì̇ˇ Ò˚̇ˇ χÒÒ‡ ÔÓ‰Ó„‚‡ÂÚÒˇ ‰Ó ‰ÓÒÚËÊÂÌˡ
Ò˙ÒÚÓˇÌËÂ, Á‡Ô˙΂‡Ú Ò ÙÓÏË ËÎË ÏÛÎÚËÙÓÏË, ‚ ÍÓËÚÓ into moulds and block moulds where after cooling it is ÚÂÒÚÓÓ·‡ÁÌÓ„Ó ÒÓÒÚÓˇÌˡ, Á‡ÚÂÏ ÔÓ‰‡ÂÚÒˇ ‚ ÙÓÏ˚ ËÎË
ÒΉ ËÁÒÚË‚‡Ì Ò ÏÓ‰ÂÎË‡ „ÂÓÏÂÚˡڇ Ë „‡Ï‡Ê‡. shaped and weighed. Figure shaped cheese are ÏÛθÚËÙÓÏ˚, ‚ ÍÓÚÓ˚ı ÔÓËÒıÓ‰ËÚ ÙÓÏËÓ‚‡ÌË ÔÓ‰ÛÍÚ‡
‘Ë„ÛÌËÚ ÒËÂ̇ Ò ÔÓËÁ‚Âʉ‡Ú ÓÚ ÂÍÒÚÛ‰Ë‡ÌË Ì˯ÍË manufactured from extruded fibres with diameter of 4mm Ò Á‡‰‡ÌÌ˚Ï ‚ÂÒÓÏ. ‘Ë„ÛÌ˚ Ò˚˚ ÔÓËÁ‚Ó‰ˇÚÒˇ ËÁ ÌËÚÂÈ
Ò ‰Ë‡ÏÂÚ˙ ÓÚ 4:-16 mm, ÍÓËÚÓ Ò ÓÔÎËÚ‡Ú ‚ ‡Á΢ÌË ÙË„ÛË. to 16 mm which are plaited into different figures. ‰Ë‡ÏÂÚÓÏ 4:-16 mm.
 Î‡ÒËÙË͇ˆËˇ: Classification:  Î‡ÒÒËÙË͇ˆËˇ:
-Ú‚˙‰Ë /" ‡¯Í‡‚‡Î","œÓ‚ÓÎÓÌÂ"," œÂÒ·‚", "¬ËÚÓ¯‡" Ë ‰./; -hard/ " ashkaval", "Provolone", " Preslav", "Vitosha" etc./; -Ú‚Â‰˚ (" ‡˜Í‡‚‡Î", "œÓ‚ÓÎÓÌÂ", "œÂÒ·‚", "¬ËÚÓ¯‡" Ë ‰.);
-ÔÓÎÛÚ‚˙‰Ë / "—·‚ˇÌÒÍË", "–ˈ‡ˡ", "¿χÌ", " ÓηË" Ë ‰./; -semi hard / "Slavyanski", "Ritzaria", "¿rman", " olbi" etc./; -ÔÓÎÛÚ‚Â‰˚ ("—·‚ˇÌÒÍËÈ", "–ˈ‡ˡ", "¿χÌ", " ÓηË" Ë ‰.);
-ÔÓÎÛÏÂÍË / "—ÛÎÛ„ÛÌË", "—ÎÓËÒÚ", " ÎÂÓÔ‡Ú‡", "–Ë·" Ë ‰./; -semi soft / "Suluguni", "Sloist", " leopatra", "Rila" etc./; -ÔÓÎÛÏˇ„ÍË ("—ÛÎÛ„ÛÌË", "—ÎÓËÒÚ˚È", " ÎÂÓÔ‡Ú‡", "–Ë·" Ë ‰.);
-ÏÂÍË / "ÃÓˆ‡·", " ‡Á‡˜ÓÍ", "¬ÂÌÂˆËˇ", "ÃËÍË" Ë ‰./; -soft / "ÃÓzzarella", " ‡zachok", "Venice", "Ãikie" etc./; -Ïˇ„ÍË ("ÃÓˆ‡Âη", " ‡Á‡˜ÓÍ", "¬ÂÌÂˆËˇ", "ÃËÍË" Ë ‰.);
-ÙË„ÛÌË / "◊˜ËÎ", "œÎËÚ͇", "—Ô‡„ÂÚË", "÷‡‚ˈ‡" Ë ‰./; -figure shaped / "Chechil", "Plitka", "Spaghetti", -ÙË„ÛÌ˚ ("◊˜ËÎ", "œÎËÚ͇", "—Ô‡„ÂÚÚË", " ÓÒ˘͇" Ë ‰.);
-ÔË͇ÌÚÌË / "–ÛÎÓ" Ë ‰Û„Ë Ò ‡Á΢ÌË ÔÓ‰Ô‡‚ÍË Ë "Tzarevitza" etc./; -ÔË͇ÌÚÌ˚ ("–ÛÎÓ" Ë ‰Û„ËÂ Ò ‡Á΢Ì˚ÏË ÔËÔ‡‚‡ÏË
̇Ô˙ÎÌËÚÂÎË/. -piquant (strong, spicy) / "Rulo" and others with different Ë Ì‡ÔÓÎÌËÚÂΡÏË).
ŒÒÌÓ‚ÌËÚ ı‡‡ÍÚÂËÒÚËÍË Ì‡ „ÓÚӂˡ ÔÓ‰ÛÍÚ Ò‡ ‚ ¯ËÓÍË herbs and fillings/. ¬ Á‡‚ËÒËÏÓÒÚË ÓÚ ‚ˉ‡ Ò˚‡ Ë „ËÓ̇ Â„Ó ÔÓËÁ‚Ó‰ÒÚ‚‡,
„‡ÌËˆË ‚ Á‡‚ËÒËÏÓÒÚ ÓÚ ÚËÔ‡ ÒËÂÌÂ Ë „ËÓ̇, ‚ ÍÓÈÚÓ Ò The finished product has a wide range of main „ÓÚÓ‚˚È ÔÓ‰ÛÍÚ ÏÓÊÂÚ ËÏÂÚ¸ ‡Á΢Ì˚ ı‡‡ÍÚÂËÒÚËÍË:
ÔÓËÁ‚Âʉ‡: characteristics. They depend on the type of cheese and -ˆ‚ÂÚ ÓÚ ·ÂÎÓ„Ó, ·Î‰ÌÓ-ÊÂÎÚÓ„Ó ‰Ó ˇÌÚ‡ÌÓ-ÊÂÎÚÓ„Ó;
- ˆ‚ˇÚ ÓÚ ·ˇÎ, ·ÎÂ‰Ó Ê˙ÎÚ ‰Ó ÍÂıÎË·‡ÂÌÓ Ê˙ÎÚ; the area where it is manufactured. -χÒÒÓ‚‡ˇ ‰ÓΡ ÊË‡ ‚ ÒÛıÓÏ ‚¢ÂÒÚ‚Â ÓÚ 30% ‰Ó 50%;
- χÒÎÂÌÓÒÚ ‚ ÒÛıÓÚÓ ‚¢ÂÒÚ‚Ó ÓÚ 40% ‰Ó 50%; - colour from white, pale yellow to amber yellow; -χÒÒÓ‚‡ˇ ‰ÓΡ ‚·„Ë ÓÚ 40% ‰Ó 50%, Û Ò˚Ó‚ ÚËÔ‡ "ÃÓˆ‡Âη"
- ‚Ó‰ÌÓ Ò˙‰˙ʇÌË ÓÚ 40% ‰Ó 50%, ÔË ÏÓˆ‡·ڇ ‰Ó 60%; - fat in dry mater content from 40% to 50%; - ‰Ó 60%;
- Ò˙‰˙ʇÌË ̇ ÒÓÎ 1,5% ‰Ó 2,5%, ÔË ÏÓˆ‡·ڇ 1±0,2%. - moisture content from 40% to 50%, mozzarella up to 60%; -χÒÒÓ‚‡ˇ ‰ÓΡ ÔÓ‚‡ÂÌÌÓÈ ÒÓÎË ÓÚ 1,5% ‰Ó 6%, Û Ò˚Ó‚ ÚËÔ‡
- ‰Ó·Ë‚ ÓÚ 9,5% ‰Ó 11% ‚ Á‡‚ËÒËÏÓÒÚ ÓÚ Í‡ÁÂË̇ Ë - salt content 1,5% to 2,5%, mozzarella 1±0,2%. "ÃÓˆ‡Âη" - 1±0,2%;
χÒÎÂÌÓÒÚÚ‡ ̇ ÒÛÓ‚Ë̇ڇ Ë ‚Ó‰ÌÓÚÓ Ò˙‰˙ʇÌË ̇ - yield from 9,5% to 11% depending on the casein and fat -‚˚ıÓ‰ ÓÚ 9,5% ‰Ó 11% ‚ Á‡‚ËÒËÏÓÒÚË ÓÚ ÒÓ‰ÂʇÌˡ
„ÓÚӂˡ ÔÓ‰ÛÍÚ. —ÓÎÂÌÂÚÓ Ì‡ ÔÓ‰ÛÍÚ‡ Ò ËÁ‚˙¯‚‡ content of the raw material and the moisture ·ÂÎ͇ Ë ÊËÌÓÒÚË Ò˚¸ˇ Ë ÒÓ‰ÂʇÌˡ ‚·„Ë ‚ „ÓÚÓ‚ÓÏ
ÔË ÚÂÏÓÔ·ÒÚËÙˈË‡ÌÂÚÓ Ò „Ó¢ ÒÓÎÓ‚ ‡ÁÚ‚Ó content in the ready product. Salt is added during the ÔÓ‰ÛÍÚÂ. œÓÒÓÎ͇ ÔÓ‰ÛÍÚ‡ ÔÓËÒıÓ‰ËÚ ‚Ó ‚ÂÏˇ
/70∞:-80∞—/, ˜ËˇÚÓ ÍÓ̈ÂÌÚ‡ˆËˇ Ò ÔÓ‰‰˙ʇ ÔÓ ‚ÂÏ process of thermoplastification by using a hot brine ÚÂÏÓÔ·ÒÚËÙË͇ˆËË ÔË ÔÓÏÓ˘Ë „Óˇ˜Â„Ó ‡ÒÒÓ· (70:-80∞—),
̇ ÔÓˆÂÒ‡. ƒÛ„Ë ÏÂÚÓ‰Ë Ì‡ ÓÒÓΡ‚‡Ì ҇: ÒÛıÓ /70∞:-80∞—/, whose concentration is maintained during the ÍÓ̈ÂÌÚ‡ˆËˇ ÒÓÎË ‚ ÍÓÚÓÓÏ ÔÓÒÚÓˇÌÌÓ ÔÓ‰‰ÂÊË‚‡ÂÚÒˇ ‚
ÒÓÎÂÌ ‚ ÚÂÒÚÓÚÓ ËÎË ‚Ó‰ÌÓ ÓÒÓΡ‚‡Ì ‚ ·‡ÒÂÈÌË. process. Different methods of salting are: dry salting of the Ú˜ÂÌË ÔÓˆÂÒÒ‡. “‡ÍÊ ÔÓÒÓÎ͇ ÏÓÊÂÚ ÓÒÛ˘ÂÒÚ‚ÎˇÚ¸Òˇ
 Ó̈ÂÔˆËˇÚ‡, ÍÓˇÚÓ ÒΉ‚‡ DONIDOÆ ÔË ËÁ„‡Ê‰‡Ì cheese dough or brining in vats. ‰Û„ËÏË ÏÂÚÓ‰‡ÏË: ÒÛı‡ˇ ÔÓÒÓÎ͇ ËÎË ÔÓÒÓÎ͇ ‚ ·‡ÒÒÂÈÌÂ.
̇ DONICHEESE ÎËÌËËÚ Á‡ ·ÎÓÍÓ‚‡ "Ô‡ÒÚ‡ ÙË·ڇ" The concept of DONIDOÆ in constructing the DONICHEESE  Ó̈ÂÔˆËˇ, ÍÓÚÓÓÈ ÛÍÓ‚Ó‰ÒÚ‚ÛÂÚÒˇ DONIDOÆ ÔË ÒÓÁ‰‡ÌËË
/͇¯Í‡‚‡Î, pizza cheese, ÒÛÎÛ„ÛÌË Ë ‰./,  ÏÓ‰ÂÎË‡Ì lines for block "pasta filata" /kashkaval, pizza cheese, ÎËÌËË DONICHEESE ‰Îˇ ÔÓËÁ‚Ó‰ÒÚ‚‡ Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡
̇ ·ÎÓ͇ ‚˙‚ ÙÓÏË Ë ‚Ó‰ÌÓ ÒÓÎÂÌ ÔË suluguni etc./ is moulding the blocks in moulds and water ÙË·ڇ" (" ‡˜Í‡‚‡Î", pizza cheese, "—ÛÎÛ„ÛÌË" Ë ‰.), ÓÒÌÓ‚‡Ì‡
ÚÂÏÓÔ·ÒÚËÙˈË‡ÌÂ.  ‡ÈÌËˇÚ ÂÁÛÎÚ‡Ú Â Ë‰Â‡ÎÌÓ salting during thermoplastification. The end result is a ̇ ËÒÔÓθÁÓ‚‡ÌËË ·ÎÓÍÓ‚ ÙÓÏ Ë ÔÓÒÓÎÍÓÈ ÔÓ‰ÛÍÚ‡ ‡ÒÒÓÎÓÏ
ÏÓ‰ÂÎË‡Ì ÔÓ‰ÛÍÚ Ò „ÂÓÏÂÚˡڇ ̇ ÙÓχڇ, perfectly moulded product with relatively accurate weight ÔË ÚÂÏÓÔ·ÒÚËÙË͇ˆËË. ¬ ËÚÓ„Â ÔÓÎÛ˜‡ÂÏ Ë‰Â‡Î¸ÌÓ
ÓÚÌÓÒËÚÂÎÌÓ ÚÓ˜ÂÌ „‡Ï‡Ê Ë ÎËÔÒ‡ ̇ ÒÓÎËÎÌË ·‡ÒÂÈÌË. /in grams/ and lack of brining vats. During the ÒÙÓÏËÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚ, Ò ÓÚÌÓÒËÚÂθÌÓ ÚÓ˜Ì˚Ï
œË ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ ÙË„ÛÌË ÒËÂ̇ Ë ÏÓˆ‡·, manufacturing of figure shaped cheese and mozzarella, ‚ÂÒÓÏ Ë ÓÚÒÛÚÒÚ‚Ë ÒÓÎËθÌ˚ı ·‡ÒÒÂÈÌÓ‚. œË ÔÓËÁ‚Ó‰ÒÚ‚Â
Á‡‰˙ÎÊËÚÂÎÌÓ Ò ÔË·„‡ ‚Ó‰ÌÓ ÓÒÓΡ‚‡ÌÂ. “Ó‚‡ Ò the application of water salting is compulsory. This is done ÙË„ÛÌ˚ı Ò˚Ó‚ Ë ÏÓˆ‡ÂÎÎ˚ Ó·ˇÁ‡ÚÂθÌÓ ËÒÔÓθÁÛÂÚÒˇ
Ô‡‚Ë Á‡ ‰‡ Ò ӷÎÂÍ˜Ë ÙÓÏÓ‚‡ÌÂÚÓ. to facilitate the moulding process. ‚Ӊ̇ˇ ÔÓÒÓÎ͇, ˜ÚÓ ÔÓÁ‚ÓΡÂÚ Á̇˜ËÚÂθÌÓ Ó·Î„˜ËÚ¸
¡Ó„‡ÚËˇÚ ÓÔËÚ Ì‡ ÍÓÏÔ‡Ìˡڇ  ̇ ¬‡¯Â ‡ÁÔÓÎÓÊÂÌËÂ. You can take advantage of the company's extensive ÙÓÏÓ‚‡ÌËÂ.¡Ó„‡Ú˚È ÓÔ˚Ú ÍÓÏÔ‡ÌËË ÔÓÏÓÊÂÚ ¬‡Ï ‚˚·‡Ú¸
experience. ÓÔÚËχθÌÓ ¯ÂÌËÂ.

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 ◊‡ÒÚ˘ÌÓ ‡‚ÚÓχÚËÁË‡Ì ÔÓËÁ‚Ó‰ÒÚ‚ÂÌ Û˜‡ÒÚ˙Í Á‡ Ú‚˙‰Ë,
DONICHEESE ÔÓÎÛÚ‚˙‰Ë Ë ÔÓÎÛÏÂÍË ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ" /͇¯Í‡‚‡Î Ë ‰./
Partly automated manufacturing sector for soft, semi
hard and semi soft cheese type "pasta filata" /kashkaval etc./
◊‡ÒÚ˘ÌÓ ‡‚ÚÓχÚËÁËÓ‚‡ÌÌ˚È Û˜‡ÒÚÓÍ ÔÓËÁ‚Ó‰ÒÚ‚‡ Ú‚Â‰˚ı,
ÔÓÎÛÚ‚Â‰˚ı Ë ÔÓÎÛÏˇ„ÍËı Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ" (" ‡˜Í‡‚‡Î" Ë ‰.)
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1 —ËÂÌËÌÓËÁ„ÓÚ‚ËÚÂÎ DONI®Double O Vat PF 1 Cheese vat DONI®Double O Vat PF 1 —˚ÓËÁ„ÓÚÓ‚ËÚÂθ DONI®Double O Vat PF
2 ƒÂÌË‡˘ ·‡‡·‡Ì DONI®Drainer 2 Draining drum DONI®Drainer 2 ƒÂ̇ÊÌ˚È ·‡‡·‡Ì DONI®Drainer
3 ÃÓ‰ÛÎ Á‡ ‰ÂÌË‡ÌÂ Ë ˜Â‰‡ËÁ‡ˆËˇ DONI®Prepress 3 Draining and cheddaring module DONI®Prepress 3 ÃÓ‰Ûθ ‰Îˇ ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË DONI®Prepress
4 ÃÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ̇ ÒËÂÌË̇ DONI®Plastformer 4 Module for thermoplastification of curd DONI®Plastformer 4 ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ò˚‡ DONI®Plastformer
5 “ÛÌÂÎÌÓ ÏËÂÌ 5 Tunnel washing unit 5 “ÛÌÌÂθ̇ˇ ÏÓÈ͇
6  ÓÌ‚ÂÈË 6 Conveyors 6  ÓÌ‚ÂÈÂ˚
7 ÃÓ·ËÎÌË ÒÚ·ÊË 7 Mobile shelves 7 œÂ‰‚ËÊÌ˚ ÒÚÂηÊË
8 ÃÓ‰ÛÎ Á‡ Ô‡ÍÂÚË‡Ì 8 Packaging unit 8 ”Ô‡ÍÓ‚Ó˜Ì˚È ‡‚ÚÓχÚ
5 9 ÃÓ‰ÛÎ Á‡ ˆÂÌÚ‡ÎÌÓ ÏËÂÌ DONI®ProCIP 9 CIP unit DONI®ProCIP 9 ÃÓ‰Ûθ ˆÂÌÚ‡ÎËÁÓ‚‡ÌÌÓÈ ÏÓÈÍË DONI®ProCIP
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 DONICHEESE® Line

◊‡ÒÚ˘ÌÓ ‡‚ÚÓχÚËÁË‡Ì ÔÓËÁ‚Ó‰ÒÚ‚ÂÌ Partly automated manufacturing ◊‡ÒÚ˘ÌÓ ‡‚ÚÓχÚËÁËÓ‚‡ÌÌ˚È Û˜‡ÒÚÓÍ

Û˜‡ÒÚ˙Í Á‡ Ú‚˙‰Ë, ÔÓÎÛÚ‚˙‰Ë Ë sector for soft, semi hard and semi soft ÔÓËÁ‚Ó‰ÒÚ‚‡ Ú‚Â‰˚ı, ÔÓÎÛÚ‚Â‰˚ı Ë
ÔÓÎÛÏÂÍË ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ" cheese type "pasta filata" /kashkaval etc./ ÔÓÎÛÏˇ„ÍËı Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ"
/͇¯Í‡‚‡Î Ë ‰./ (" ‡˜Í‡‚‡Î" Ë ‰.)
ŒÚ ‡Ô‡‡ÚÌˡ Û˜‡ÒÚ˙Í ‚ DONI®Double O Vat PF/1/ Ò ÔÓ‰‡‚‡ From the milk treatment sector the standardised and
ÌÓχÎËÁË‡ÌÓ Ë ÚÂÏËÁË‡ÌÓ Ì‡ 65∞— ÏΡÍÓ. heated to 65∞— milk is fed into DONI®Double O Vat PF/1/. ¬ DONI®Double O Vat PF /1/ Ò ‡ÔÔ‡‡ÚÌÓ„Ó Û˜‡ÒÚ͇ ÔÓ‰‡ÂÚÒˇ
 Ó‡„Û·ˆËˇÚ‡, ̇ˇÁ‚‡ÌÂÚÓ Ë ËÁÒÛ¯‡‚‡ÌÂÚÓ Ì‡ Á˙ÌÓÚÓ The coagulation, cutting and drying of the curd grain ÌÓχÎËÁÓ‚‡ÌÌÓÂ Ë ÚÂÏËÁÓ‚‡ÌÌÓ ÔË 65∞— ÏÓÎÓÍÓ.
ÔÓÚ˘‡Ú Ò˙Ó·‡ÁÌÓ ÚÂıÌÓÎӄ˘ÌËÚ ԇ‡ÏÂÚË Ì‡ run according to the technological parameters of the  Ó‡„ÛΡˆËˇ, ÔÓÂÁ͇ Ë Òۯ͇ ÁÂ̇ ÔÓÚÂ͇ÂÚ Òӄ·ÒÌÓ
ÔÓËÁ‚Âʉ‡Ìˡ ‚ˉ ÒËÂÌÂ, ‡‚ÚÓχÚ˘ÌÓ ËÎË Ò Ì‡ÏÂÒ‡ manufactured cheese type: automatically or with the ÚÂıÌÓÎӄ˘ÂÒÍËÏ Ô‡‡ÏÂÚ‡Ï ÌÂÓ·ıÓ‰ËÏ˚Ï ‰Îˇ
̇ ÚÂıÌÓÎÓ„. √ÓÚÓ‚‡Ú‡ Á˙ÌÓ-ÒÛÓ‚‡Ú˙˜Ì‡ ÒÏÂÒ Ò assistance of a technologist. The ready curd-whey mixture ÔÓËÁ‚Ó‰ÒÚ‚‡ ÓÔ‰ÂÎÂÌÌÓ„Ó ÚËÔ‡ Ò˚‡, ÚÂıÌÓÎӄ˘ÂÒÍËÂ
Ú‡ÌÒÔÓÚË‡ ÔÂÁ DONI®Drainer/2/, ÔË ÍÓÂÚÓ Ò ÓÚ‰ÂΡ is transported through DONI®Drainer/2/, during this Ô‡‡ÏÂÚ˚ Á‡‰‡˛ÚÒˇ ‡‚ÚÓχÚ˘ÂÒÍË ÎË·Ó ‚Û˜ÌÛ˛.
90% ÓÚ Ò‚Ó·Ó‰Ì‡Ú‡ ÒÛÓ‚‡Ú͇. —ËÌÓÚÓ Á˙ÌÓ ÔÓÔ‡‰‡ ‚ process 90% of the whey is drained. The curd grain falls √ÓÚÓ‚‡ˇ Ò˚‚ÓÓÚÓ˜ÌÓ-ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸ Ú‡ÌÒÔÓÚËÛÂÚÒˇ
ÔÓ‰ÔÂÒÓ‚‡Ú‡ ÍÓ΢͇ ̇ DONI®Prepress/3/. —Ή into the under press trolley of DONI®Prepress/3/. After ˜ÂÂÁ DONI®Drainer/2/, ÔË ˝ÚÓÏ ÓÚ‰ÂΡÂÚÒˇ ‰Ó 90%
ÔÂÒÓ‚‡Ì 12:-15 min ÓÙÓÏÂÌËˇÚ Ô·ÒÚ Ò ÓÒÚ‡‚ˇ ‰‡ 12:-15 min of pressing the shaped layer is left to cheddar Ò‚Ó·Ó‰ÌÓÈ Ò˚‚ÓÓÚÍË. «‡ÚÂÏ Ò˚ÌÓ ÁÂÌÓ ÔÓ‰‡ÂÚÒˇ ̇
˜Â‰‡ËÁË‡ ‰Ó ‰ÓÒÚË„‡Ì pH 5,2:-5,4. œÓˆÂÒ˙Ú ÔÓÚ˘‡ to pH 5,2:-5,4. The process lasts for 40:-60 min. The ÔÂÒÒ-ÚÂÎÂÊÍÛ DONI®Prepress/3/. œÂÒÒÛÂÚÒˇ ‚ Ú˜ÂÌËÂ
Á‡ 40:-60 min. ◊‰‡ËÁË‡ÎËˇÚ Ô·ÒÚ Ò ̇ˇÁ‚‡ ˙˜ÌÓ Ë cheddared layer is manually cut and fed into 12:-15 ÏËÌ ‰Ó ÙÓÏËÓ‚‡Ìˡ Ô·ÒÚ‡, ÔÓÒΠ˜Â„Ó
Ò ÔÓ‰‡‚‡ ‚ DONI®Plastformer/4/. — „ÓÚӂˡ ÔÓ‰ÛÍÚ Ò DONI®Plastformer/4/. The ready product is filled into moulds ˜Â‰‰ÂËÁÛÂÚÒˇ ‰Ó ‰ÓÒÚËÊÂÌˡ Õ 5,2:-5,4. œÓˆÂÒÒ
Á‡Ô˙΂‡Ú ÙÓÏË Ò Ê·̇ڇ „ÂÓÏÂÚˡ, ÍÓËÚÓ Ò (with required geometrical shapes) and stored on mobile ÔÓÚÂ͇ÂÚ Á‡ 40:-60 ÏËÌ. ◊‰‰ÂËÁÓ‚‡ÌÌ˚È Ô·ÒÚ
ÒÍ·‰Ë‡Ú ̇ ÏÓ·ËÎÌË ÒÚ·ÊË/7/. ‘ÓÏËÚ Ò stacks/7/. The moulds are transported on a conveyor ̇ÂÁ‡ÂÚÒˇ ‚Û˜ÌÛ˛ Ë ÔÓ‰‡ÂÚÒˇ ‚ DONI®Plastformer/4/.
Ú‡ÒÔÓÚË‡Ú Ò ÍÓÌ‚ÂÈÂ/6/ ÔÂÁ ÚÛÌÂÎ Á‡ ÏËÂÌÂ/5/. belt/6/ through a washing tunnel/5/. The finished product ‘ÓÏ˚ Á‡ÔÓÎÌˇ˛ÚÒˇ „ÓÚÓ‚˚Ï ÔÓ‰ÛÍÚÓÏ Ë ÔÂÂÌÓÒˇÚÒˇ
√ÓÚÓ‚ËˇÚ ÔÓ‰ÛÍÚ Ò Ú‡ÌÒÔÓÚË‡ ‚ ı·‰ËÎ̇ ͇ÏÂ‡ is placed in a refrigeration chamber to cool to 12:-15∞—. ̇ ÔÂ‰‚ËÊÌ˚ ÒÚÂηÊË/7/. ‘ÓÏ˚ ‰Îˇ Á‡ÔÓÎÌÂÌˡ
Á‡ Óı·ʉ‡Ì ‰Ó 12:-15∞—. œÓ ‚ÂÏ ̇ Óı·ʉ‡ÌÂÚÓ During the cooling process the moulds are turned over at ÔÓ‰‡˛ÚÒˇ ˜ÂÂÁ ÚÛÌÌÂθÌÛ˛ ÏÓÈÍÛ ÔÓ ÍÓÌ‚ÂÈÂÛ. √ÓÚÓ‚˚È
ÙÓÏËÚ Ò ӷ˙˘‡Ú ÔÓÌ ‚‰Ì˙Ê Á‡ ‰‚ÛÒÚ‡ÌÌÓ least once for double sided moulding. The cooled product ÔÓ‰ÛÍÚ Ú‡ÌÒÔÓÚËÛÂÚÒˇ ‚ ıÓÎÓ‰ËθÌÛ˛
ÓÙÓÏˇÌÂ. Œı·‰ÂÌËˇÚ ÔÓ‰ÛÍÚ Ò ԇÍÂÚË‡/8/ Ë Ò is packed /8/ and placed in a maturing chamber. This ͇ÏÂÛ, „‰Â Óı·ʉ‡ÂÚÒˇ ‰Ó 12:-15∞—. Œı·ʉÂÌÌ˚È
ÔÓÒÚ‡‚ˇ ‚ ͇ÏÂ‡ Á‡ ÁÂÂÌÂ. “Ó‚‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Â production is suitable for small and medium dairy factories. ÔÓ‰ÛÍÚ ÛÔ‡ÍÓ‚˚‚‡ÂÚÒˇ/8/ Ë Ì‡Ô‡‚ΡÂÚÒˇ ‚ ͇ÏÂÛ ‰Îˇ
ÔÓ‰ıÓ‰ˇ˘Ó Á‡ χÎÍË Ë Ò‰ÌË Ô‰ÔˡÚˡ. ƒÂÌÓÌÓ˘Ì‡Ú‡ The 24 hr productivity of the sector can reach up to ÒÓÁ‚‡Ìˡ. ¬Ó ‚ÂÏˇ Óı·ʉÂÌˡ ÙÓÏ˚
ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ Ì‡ Û˜‡ÒÚ˙͇ ÏÓÊ ‰‡ ‰ÓÒÚË„Ì ‰Ó 20 000 kg finished product, depending on the moulds ÔÂ‚Ó‡˜Ë‚‡˛ÚÒˇ ‰Îˇ ‰‚ÛÒÚÓÓÌÌÂ„Ó ÙÓÏËÓ‚‡Ìˡ
20 000 kg „ÓÚÓ‚ ÔÓ‰ÛÍÚ ‚ Á‡‚ËÒËÏÓÒÚ ÓÚ „‡Ï‡Ê‡ ̇ weight (in grams). The process is extremely flexible and „ÓÎÓ‚ÓÍ. ƒ‡Ì̇ˇ ÒıÂχ ÔÓËÁ‚Ó‰ÒÚ‚‡ ÔÓ‰ıÓ‰ËÚ ‰Îˇ ÏÂÎÍËı
ÙÓÏËÚÂ. œÓˆÂÒ˙Ú Â ËÁÍβ˜ËÚÂÎÌÓ „˙‚͇‚ Ë ÔÓÁ‚ÓΡ‚‡ allows for readjusting of technology and using of moulds Ë Ò‰ÌËı Ô‰ÔˡÚËÈ. œÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ Û˜‡ÒÚ͇
ÔÂ̇ÒÚÓÈ‚‡Ì ̇ ÚÂıÌÓÎӄˡڇ Ë ËÁÔÓÎÁ‚‡Ì ̇ ÙÓÏË with different shape and weight. ÏÓÊÂÚ ‰ÓÒÚË„‡Ú¸ 20 000 Í„ „ÓÚÓ‚Ó„Ó ÔÓ‰ÛÍÚ‡ ‚ ÒÛÚÍË Ë
Ò ‡Á΢̇ „ÂÓÏÂÚˡ Ë „‡Ï‡Ê. Á‡‚ËÒËÚ ÓÚ ‚ÂÒ‡ „ÓÎÓ‚ÓÍ Ò˚‡. œÓˆÂÒÒ ËÒÍβ˜ËÚÂθÌÓ
„Ë·ÍËÈ Ë ÔÓÁ‚ÓΡÂÚ ÔÂÂ̇ÒÚ‡Ë‚‡Ú¸ ÚÂıÌÓÎӄ˘ÂÒÍËÂ
Ô‡‡ÏÂÚ˚ Ë ËÒÔÓθÁÓ‚‡Ú¸ ‡Á΢Ì˚ ÙÓÏ˚.

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Ô‡ÒÚ¸ÓËÁË‡ÌÓ ÏΡÍÓ pasteurised milk Ô‡ÒÚÂËÁËÓ‚‡ÌÌÓ ÏÓÎÓÍÓ

Á˙ÌÓ Ò˙Ò ÒÛÓ‚‡Ú͇ curd and whey Ò˚‚ÓÓÚÓ˜ÌÓ-ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸
˜Â‰ÂËÁË‡Ì‡ ÒË̇ χ҇ chedderised curg ˜Â‰‰ÂËÁÓ‚‡Ì̇ˇ Ò˚̇ˇ χÒÒ‡
ÚÂÏÓÔ·ÒÚËÙˈË‡Ì, ÙÓÏÓ‚‡Ì ÔÓ‰ÛÍÚ thermoplasticised, moulded product ÚÂÔ·ÒÚËÙˈËÓ‚‡ÌÌ˚È, ÒÙÓÏËÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚÓı·‰ÂÌ „ÓÚÓ‚ ÔÓ‰ÛÍÚ 80-:100— 6
 œÓËÁ‚Ó‰ÒÚ‚ÂÌ Û˜‡ÒÚ˙Í Ò ‡‚ÚÓχÚËÁË‡ÌÓ ÙÓÏÓ‚‡Ì ̇ Ú‚˙‰Ë,
DONICHEESE
ÔÓÎÛÚ‚˙‰Ë Ë ÔÓÎÛÏÂÍË ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ" /͇¯Í‡‚‡Î Ë ‰./
Manufacturing sector with automated moulding of hard, semi hard
and semi soft cheese type "pasta filata" /kashkaval etc./
œÓËÁ‚Ó‰ÒÚ‚ÂÌÌ˚È Û˜‡ÒÚÓÍ Ò ‡‚ÚÓχÚËÁËÓ‚‡ÌÌ˚Ï ÙÓÏÓ‚‡ÌËÂÏ Ú‚Â‰˚ı,
ÔÓÎÛÚ‚Â‰˚ı Ë ÔÓÎÛÏˇ„ÍËı Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ" /" ‡˜Í‡‚‡Î" Ë ‰./

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1 —ËÂÌËÌÓËÁ„ÓÚ‚ËÚÂÎ DONI®Double O Vat PF 1 Cheese vat DONI®Double O Vat PF 1 —˚ÓËÁ„ÓÚÓ‚ËÚÂθ DONI®Double O Vat PF
2 ÃÓ‰ÛÎ Á‡ ÌÂÔÂÍ˙Ò̇ÚÓ ‰ÂÌË‡ÌÂ Ë ˜Â‰ÂËÁ‡ˆËˇ DONI®Cheddarmatic 2 Module for continuous draining and cheddaring DONI®Cheddarmatic 2 ÃÓ‰Ûθ ÌÂÔÂ˚‚ÌÓ„Ó ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË DONI®Cheddarmatic
3 ÃÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ̇ ÒËÂÌË̇ DONI®Plastformer 3 Module for thermoplastification of curd DONI®Plastformer 3 ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ò˚‡ DONI®Plastformer
4 ÃÓ‰ÛÎ Á‡ ÓÚË‡Ì ̇ ÏÛÎÚËÙÓÏË DONI®Rotomatic PF 4 Ãodule for rotation of block moulds DONI®Rotomatic PF 4  ‡ÌÚÓ‚‡ÚÂθ DONI®Rotomatic PF
5 —ÚËÙÂ 5 Stacker 5 ÿÚ‡·ÂÎÂ
6 ÃÓ·ËÎÌË ÒÚ·ÊË 6 Mobile shelves 6 œÂ‰‚ËÊÌ˚ ÒÚÂηÊË
7 ƒÂÒÚËÙÂ 7 Destacker 7 –‡Ò¯Ú‡·ÂÎÂ
8 ÃÓ‰ÛÎ Á‡ ËÁ‚‡Ê‰‡Ì ̇ ÔÓ‰ÛÍÚ‡ DONI®Mouldmatic PRD 8 Module for extracting the product DONI®Mouldmatic PRD 8 ÃÓ‰Ûθ ËÁ‚ΘÂÌˡ ÔÓ‰ÛÍÚ‡ DONI®Mouldmatic PRD
9 “ÛÌÂÎÌÓ ÏËÂÌ 9 Tunnel washing unit 9 “ÛÌÌÂθ̇ˇ ÏÓÈ͇
10 ÃÓ‰ÛÎ Á‡ Ô‡ÍÂÚË‡Ì 10 Packaging unit 10 ”Ô‡ÍÓ‚Ó˜Ì˚È ‡‚ÚÓχÚ
7 11 ÃÓ‰ÛÎ Á‡ ˆÂÌÚ‡ÎÌÓ ÏËÂÌ DONI®ProCIP 11 CIP unit DONI®ProCIP 11 ÃÓ‰Ûθ ˆÂÌÚ‡ÎËÁÓ‚‡ÌÌÓÈ ÏÓÈÍË DONI®ProCIP
 DONICHEESE® Line

œÓËÁ‚Ó‰ÒÚ‚ÂÌ Û˜‡ÒÚ˙Í Ò Manufacturing sector with automated œÓËÁ‚Ó‰ÒÚ‚ÂÌÌ˚È Û˜‡ÒÚÓÍ Ò

‡‚ÚÓχÚËÁË‡ÌÓ ÙÓÏÓ‚‡Ì ̇ Ú‚˙‰Ë, moulding of hard, semi hard and semi soft ‡‚ÚÓχÚËÁËÓ‚‡ÌÌ˚Ï ÙÓÏÓ‚‡ÌËÂÏ
ÔÓÎÛÚ‚˙‰Ë Ë ÔÓÎÛÏÂÍË ÒËÂ̇ ÚËÔ cheese type "pasta filata" /kashkaval etc./ Ú‚Â‰˚ı, ÔÓÎÛÚ‚Â‰˚ı Ë ÔÓÎÛÏˇ„ÍËı
"Ô‡ÒÚ‡ ÙË·ڇ" /͇¯Í‡‚‡Î Ë ‰./ Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ"
/" ‡˜Í‡‚‡Î" Ë ‰./
ŒÚ ‡Ô‡‡ÚÌˡ Û˜‡ÒÚ˙Í ‚ DONI®Double O Vat PF/1/ Ò ÔÓ‰‡‚‡ From the milk treatment sector the standardised and heated
ÌÓχÎËÁË‡ÌÓ Ë ÚÂÏËÁË‡ÌÓ Ì‡ 65∞— ÏΡÍÓ. to 65∞— milk is fed into DONI®Double O Vat PF/1/. The ¬ DONI®Double O Vat PF/1/ Ò ‡ÔÔ‡‡ÚÌÓ„Ó Û˜‡ÒÚ͇ ÔÓ‰‡ÂÚÒˇ
 Ó‡„Û·ˆËˇÚ‡, ̇ˇÁ‚‡ÌÂÚÓ Ë ËÁÒÛ¯‡‚‡ÌÂÚÓ Ì‡ Á˙ÌÓÚÓ coagulation, cutting and drying of the curd grain run ÌÓχÎËÁÓ‚‡ÌÌÓÂ Ë ÚÂÏËÁÓ‚‡ÌÌÓ ÔË 65∞— ÏÓÎÓÍÓ.
ÔÓÚ˘‡Ú ‡‚ÚÓχÚ˘ÌÓ Ò˙Ó·‡ÁÌÓ ÚÂıÌÓÎӄ˘ÌËÚ automatically according to the technological parameters of  Ó‡„ÛΡˆËˇ, ÔÓÂÁ͇ Ë Òۯ͇ ÁÂ̇ ÔÓÚÂ͇ÂÚ Òӄ·ÒÌÓ
Ô‡‡ÏÂÚË Ì‡ ÔÓËÁ‚Âʉ‡Ìˡ ‚ˉ ÒËÂÌÂ. «˙ÌÓ- the manufactured type of cheese. The curd-whey mixture is ÚÂıÌÓÎӄ˘ÂÒÍËÏ Ô‡‡ÏÂÚ‡Ï ÌÂÓ·ıÓ‰ËÏ˚Ï ‰Îˇ
ÒÛÓ‚‡Ú˙˜Ì‡Ú‡ ÒÏÂÒ Ò Ú‡ÌÒÔÓÚË‡ Í˙Ï ÏÓ‰Û· Á‡ transported towards the module for continuous draining and ÔÓËÁ‚Ó‰ÒÚ‚‡ ÓÔ‰ÂÎÂÌÌÓ„Ó ÚËÔ‡ Ò˚‡, ÚÂıÌÓÎӄ˘ÂÒÍËÂ
ÌÂÔÂÍ˙Ò̇ÚÓ ‰ÂÌË‡ÌÂ Ë ˜Â‰‡ËÁ‡ˆËˇ DONI®Cheddarmatic/2/. cheddaring DONI®Cheddarmatic/2/. The process runs in a Ô‡‡ÏÂÚ˚ Á‡‰‡˛ÚÒˇ ‡‚ÚÓχÚ˘ÂÒÍË. —˚‚ÓÓÚÓ˜ÌÓ-
œÓˆÂÒ˙Ú ÔÓÚ˘‡ ‚ ÍÓÌÚÓÎË‡Ì‡ Ò‰‡ Á‡ ÓÍÓÎÓ 40 min. controlled environment for a period of around 40 min. The ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸ Ú‡ÌÒÔÓÚËÛÂÚÒˇ Í ÏÓ‰Ûβ ÌÂÔÂ˚‚ÌÓ„Ó
√ÓÚÓ‚‡Ú‡, ˜Â‰‡ËÁË‡Î‡ ÒË̇ χ҇ Ò ̇ˇÁ‚‡ ̇ ËÁıÓ‰‡ ready cheddared curd is cut, at the outlet with a pneumatic ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË DONI®Cheddarmatic/2/.
Ò ÔÌ‚χÚ˘̇ „ËÎÓÚË̇ ̇ Í˙ÒÓ‚Â, ÍÓËÚÓ Ò ÔÓ‰‡‚‡Ú Á‡ guillotine, into pieces which are fed for processing in œÓˆÂÒÒ ÔÓÚÂ͇ÂÚ ‚ Ú˜ÂÌË 40 ÏËÌ ‚ Á‡‰‡ÌÌ˚ı ÛÒÎӂˡı.
Ó·‡·ÓÚ͇ ‚ DONI®Plastformer/3/. — ÚÂÏÓÔ·ÒÚËÙˈË‡Ì‡Ú‡ DONI®Plastformer/3/. The thermoplasicified mass is √ÓÚÓ‚‡ˇ ˜Â‰‰ÂËÁÓ‚‡Ì̇ˇ Ò˚̇ˇ χÒÒ‡ ̇ÂÁ‡ÂÚÒˇ ̇
χ҇ ‡‚ÚÓχÚ˘ÌÓ Ò Á‡Ô˙΂‡Ú ÏÛÎÚËÙÓÏË ·‡ÁË‡ÌË Ì‡ automatically filled into block moulds placed on a draining ‚˚ıӉ ÔË ÔÓÏÓ˘Ë ÔÌ‚χÚ˘ÂÒÍÓÈ „ËθÓÚËÌ˚ ̇ ÍÛÒÍË,
‰Â̇Ê̇ ÔÎÓ˜‡. —Ή ÏËÌËÏÛÏ 5 ÏËÌÛÚÂÌ ÔÂÒÚÓÈ Ì‡ plate. They stay in this position on the conveyor for a ÍÓÚÓ˚ ÔÓ‰‡˛ÚÒˇ ‰Îˇ Ó·‡·ÓÚÍË ‚ DONI®Plastformer/3/.
ÍÓÌ‚ÂÈÂ‡, Ò ˆÂΠ‰ÌÓÒÚ‡ÌÌÓ ÏÓ‰ÂÎË‡ÌÂ, Ú Ò ÓÚË‡Ú minimum period of 5 minutes, for one sided moulding and “ÂÏÓÔ·ÒÚËÙˈËÓ‚‡Ì̇ˇ χÒÒ‡ ‡‚ÚÓχÚ˘ÂÒÍË Á‡ÔÓÎÌˇÂÚ
̇ 180∞ Ò DONI®Rotomatic PF/4/. —ÚËÙÂ˙Ú/5/ „Ë ÔÓ‰Âʉ‡ then they are rotated at 180∞ with DONI®Rotomatic PF/4/. ÏÛθÚËÙÓÏ˚, ÍÓÚÓ˚ ÛÒÚ‡ÌÓ‚ÎÂÌ˚ ̇ ‰ÂÌËÛ˛˘ÂÈ
̇ ÏÓ·ËÎÌË ÒÚ·ÊË/6/, ÍÓËÚÓ ˙˜ÌÓ Ò ÓÚ‚Âʉ‡Ú ‚ ͇ÏÂ‡ The stacker/5/ stacks them on mobile stacks/6/ which are ÔÓ‚ÂıÌÓÒÚË. —ÎÂ‰Û˛˘Ë 5 ÏËÌ ÙÓÏ˚ ÒÚÓˇÚ ÌÂÔÓ‰‚ËÊÌÓ,
Á‡ Óı·ʉ‡Ì ‰Ó 12∞:-15∞—. œÓˆÂÒ˙Ú Ì‡ Óı·ʉ‡Ì manually transported into a refrigeration chamber for cooling Ò ˆÂθ˛ Ó‰ÌÓÒÚÓÓÌÌÂ„Ó ÙÓÏËÓ‚‡Ìˡ Ò˚ÌÓÈ „ÓÎÓ‚ÍË,
ÔÓ‰˙Îʇ‚‡ ÓÚ 2:-12 h ‚ Á‡‚ËÒËÏÓÒÚ ÓÚ Ï‡Ò‡Ú‡ ̇ ÙÓÏËÚÂ. to 12∞:-15∞—. The cooling process continues for 2 to 12 hrs, ÔÓÒΠ˜Â„Ó ÔÂ‚Ó‡˜Ë‚‡˛ÚÒˇ ̇ 180∞ ÔË ÔÓÏÓ˘Ë DONI®
—Ή Óı·ʉ‡Ì ̇ ÔÓ‰ÛÍÚ‡, ÏÓ·ËÎÌËÚ ÒÚ·ÊË Ò depending on the moulds weight. After cooling, the product Rotomatic PF/4/. «‡ÚÂÏ ÔË ÔÓÏÓ˘Ë ¯Ú‡·ÂÎÂ‡/5/ Á‡ÔÓÎÌÂÌÌ˚Â
Ú‡ÌÒÔÓÚË‡Ú ˙˜ÌÓ ‰Ó ‰ÂÒÚËÙÂ‡/7/, ‡ ÏÛÎÚËÙÓÏËÚÂ, on the mobile stacks is manually transported to the ÙÓÏ˚ ÛÍ·‰˚‚‡˛ÚÒˇ ̇ ÔÂ‰‚ËÊÌ˚ ÒÚÂηÊË/6/, ÍÓÚÓ˚Â
Ò ÍÓÌ‚ÂÈÂ, Ò ÓÚ‚Âʉ‡Ú ‰Ó DONI®Mouldmatic PRD/8/, destacker/7/ and the block moulds are transported with a ‚Û˜ÌÛ˛ ̇Ô‡‚Ρ˛Ú ‚ ıÓÎÓ‰ËθÌÛ˛ ͇ÏÂÛ ‰Îˇ Óı·ʉÂÌˡ
Í˙‰ÂÚÓ „ÓÚo‚ËˇÚ ÔÓ‰ÛÍÚ Ò ËÁ‚‡Ê‰‡ ÓÚ ÙÓχڇ Ë Ò conveyor to DONI®Mouldmatic PRD/8/, where the finished ‰Ó 12:-15∞—. œÓˆÂÒÒ Óı·ʉÂÌˡ ‰ÎËÚ¸Òˇ ÓÚ 2 ˜‡ÒÓ‚ ‰Ó
ÓÚÔ‡‚ˇ Á‡ Ô‡ÍÂÚË‡ÌÂ/10/. ÃÛÎÚËÙÓÏËÚ Ò ÓÚË‡Ú/4/ product is removed from the mould and sent for packaging/10/. 12 ˜‡ÒÓ‚, ‚ Á‡‚ËÒËÏÓÒÚË ÓÚ ‚ÂÒ‡ „ÓÎÓ‚ÓÍ. œÓÒΠÓı·ʉÂÌˡ
Ë Ò Ú‡ÌÒÔÓÚË‡Ú Á‡ ÚÛÌÂÎÌÓ ÏËÂÌÂ/9/. —Ή Ó˘Â Â‰Ì‡ The block moulds are rotated/4/ and transported for ÔÓ‰ÛÍÚ‡, ÔÂ‰‚ËÊÌ˚ ÒÚÂηÊË ‚Û˜ÌÛ˛ ̇Ô‡‚Ρ˛Ú Í
ÓÚ‡ˆËˇ/4/ Ú ҇ „ÓÚÓ‚Ë Á‡ ÔÓ‚ÚÓÌÓ Á‡Ô˙΂‡ÌÂ. “Ó‚‡ tunnel cleaning/9/. After one more rotation they are ready ‡Ò¯Ú‡·ÂÎÂÛ/7/, ‡ ÏÛθÚËÙÓÏ˚ ÔË ÔÓÏÓ˘Ë ÍÓÌ‚ÂÈÂ‡
ÔÓËÁ‚Ó‰ÒÚ‚Ó Â ÔÓ‰ıÓ‰ˇ˘Ó Á‡ Ò‰ÌË Ë „ÓÎÂÏË Ô‰ÔˡÚˡ. for refilling. This production is suitable for medium and large ̇Ô‡‚Ρ˛ÚÒˇ ̇ DONI®Mouldmatic PRD/8/, „‰Â „ÓÚÓ‚˚È
ƒÂÌÓÌÓ˘Ì‡Ú‡ ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ Ì‡ Û˜‡ÒÚ˙͇ ÏÓÊ ‰‡ dairy factories. The 24 hr productivity of the sector can ÔÓ‰ÛÍÚ ËÁ‚ÎÂ͇ÂÚÒˇ ËÁ ÙÓÏ Ë ÓÚÔ‡‚ΡÂÚÒˇ ̇ ÛÔ‡ÍÓ‚ÍÛ /10/.
‰ÓÒÚË„Ì ‰Ó 40 000 kg „ÓÚÓ‚ ÔÓ‰ÛÍÚ ‚ Á‡‚ËÒËÏÓÒÚ ÓÚ reach up to 40 000 kg finished product, depending on the ÃÛθÚËÙÓÏ˚ ÔÂ‚Ó‡˜Ë‚‡˛ÚÒˇ Ë Ú‡ÌÒÔÓÚËÛ˛ÚÒˇ Í
„‡Ï‡Ê‡ ̇ ÙÓÏËÚÂ. œÓˆÂÒ˙Ú Â Ì‡Ô˙ÎÌÓ ‡‚ÚÓχÚËÁË‡Ì moulds weight (in grams). The process is fully automated ÚÛÌÌÂθÌÓÈ ÏÓÈÍÂ/9/. œÓÒΠ˜Â„Ó ÓÌË ÓÔˇÚ¸
Ò ËÁÍβ˜ÂÌË ̇ Óı·ʉ‡ÌÂÚÓ. apart from the cooling process. ÔÂ‚Ó‡˜Ë‚‡˛ÚÒˇ/4/ Ë ÔÓ‚ÚÓÌÓ Á‡ÔÓÎÌˇ˛ÚÒˇ ÔÓ‰ÛÍÚÓÏ.
“‡Í‡ˇ ÒıÂχ ÔÓËÁ‚Ó‰ÒÚ‚‡ ÔÓ‰ıÓ‰ËÚ ‰Îˇ Ò‰ÌËı Ë ÍÛÔÌ˚ı
Ô‰ÔˡÚËÈ. œÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ Û˜‡ÒÚ͇ ÏÓÊÂÚ ‰ÓÒÚË„‡Ú¸
40 000 Í„ „ÓÚÓ‚Ó„Ó ÔÓ‰ÛÍÚ‡ ‚ ÒÛÚÍË Ë Á‡‚ËÒËÚ ÚÓθÍÓ ÓÚ ‚ÂÒ‡
Ò˚Ì˚ı „ÓÎÓ‚ÓÍ. œÓˆÂÒÒ ÔÓÎÌÓÒÚ¸˛ ‡‚ÚÓχÚËÁËÓ‚‡Ì Á‡
ËÒÍβ˜ÂÌËÂÏ Óı·ʉÂÌˡ ÔÓ‰ÛÍÚ‡.

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Ô‡ÒÚ¸ÓËÁË‡ÌÓ ÏΡÍÓ pasteurised milk Ô‡ÒÚÂËÁËÓ‚‡ÌÌÓ ÏÓÎÓÍÓ

Á˙ÌÓ Ò˙Ò ÒÛÓ‚‡Ú͇ curd and whey Ò˚‚ÓÓÚÓ˜ÌÓ-ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸
˜Â‰ÂËÁË‡Î‡ ÒË̇ χ҇ chedderised curg ˜Â‰‰ÂËÁÓ‚‡Ì̇ˇ Ò˚̇ˇ χÒÒ‡
ÚÂÏÓÔ·ÒÚËÙˈË‡Ì, ‰ÌÓÒÚ‡ÌÌÓ ÙÓÏÓ‚‡Ì ÔÓ‰ÛÍÚ thermoplasticised, one side moulded product ÚÂÔ·ÒÚËÙˈËÓ‚‡ÌÌ˚È, Ó‰ÌÓÒÚÓÌÌÂ-ÒÙÓÏËÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚ
ÚÂÏÓÔ·ÒÚËÙˈË‡Ì, ‰‚ÛÒÚ‡ÌÌÓ ÙÓÏÓ‚‡Ì ÔÓ‰ÛÍÚ thermoplasticised, double side moulded product ÚÂÔ·ÒÚËÙˈËÓ‚‡ÌÌ˚È, ‰‚ÓÒÚÓÓÌÌÂ-ÒÙÓÏËÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚ 8
Óı·‰ÂÌ ÔÓ‰ÛÍÚ cooled product Óı·ʉÂÌÌ˚È ÔÓ‰ÛÍÚ
Ô‡ÍÂÚË‡Ì ÔÓ‰ÛÍÚ packed product ÛÔ‡ÍÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚ
ÂÌ „ÓÚÓ‚ ÔÓ‰ÛÍÚ 80:-100— cooled ready product 80:-100— Ó·ʉÂÌÌ˚È „ÓÚÓ‚˚È ÔÓ‰ÛÍÚ 8-:100—
 ¿‚ÚÓχÚËÁË‡Ì Û˜‡ÒÚ˙Í Á‡ ÌÂÔÂÍ˙Ò̇ÚÓ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ Ú‚˙‰Ë,
DONICHEESE ÔÓÎÛÚ‚˙‰Ë Ë ÔÓÎÛÏÂÍË ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ" /͇¯Í‡‚‡Î Ë ‰./
Automated sector for continuous manufacturing of hard, semi hard,
semi soft cheese type "pasta filata" / kashkaval etc./
¿‚ÚÓχÚËÁËÓ‚‡ÌÌ˚È Û˜‡ÒÚÓÍ ÌÂÔÂ˚‚ÌÓ„Ó ÔÓËÁ‚Ó‰ÒÚ‚‡ Ú‚Â‰˚ı,
ÔÓÎÛÚ‚Â‰˚ı Ë ÔÓÎÛÏˇ„ÍËı Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ" /" ‡˜Í‡‚‡Î" Ë ‰./

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1 —ËÂÌËÌÓËÁ„ÓÚ‚ËÚÂÎ DONI®Double O Vat PF 1 Cheese vat DONI®Double O Vat PF 1 —˚ÓËÁ„ÓÚÓ‚ËÚÂθ DONI®Double O Vat PF
2 ÃÓ‰ÛÎ Á‡ ÌÂÔÂÍ˙Ò̇ÚÓ ‰ÂÌË‡ÌÂ Ë ˜Â‰ÂËÁ‡ˆËˇ DONI®Cheddarmatic 2 Module for continuous draining and cheddaring DONI®Cheddarmatic 2 ÃÓ‰Ûθ ÌÂÔÂ˚‚ÌÓ„Ó ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË DONI®Cheddarmatic
3 ÃÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ̇ ÒËÂÌË̇ DONI®Plastformer 3 Module for thermoplastification of curd DONI®Plastformer 3 ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ò˚‡ DONI®Plastformer
4 ÃÓ‰ÛÎ Á‡ ÓÚË‡Ì ̇ ÏÛÎÚËÙÓÏË DONI®Rotomatic PF 4 Ãodule for rotation of block moulds DONI®Rotomatic PF 4  ‡ÌÚÓ‚‡ÚÂθ DONI®Rotomatic PF
5 —ÚËÙÂ 5 Stacker 5 ÿÚ‡·ÂÎÂ
6 —ËÒÚÂχ ÓÚ ÍÓÌ‚ÂÈË 6 Conveyor system 6 —ËÒÚÂχ ÍÓÌ‚ÂÈÂÓ‚
7 ƒÂÒÚËÙÂ 7 Destacker 7 –‡Ò¯Ú‡·ÂÎÂ
8 ÃÓ‰ÛÎ Á‡ ËÁ‚‡Ê‰‡Ì ̇ ÔÓ‰ÛÍÚ‡ DONI®Mouldmatic PRD 8 Module for extracting the product DONI®Mouldmatic PRD 8 ÃÓ‰Ûθ ËÁ‚ΘÂÌˡ ÔÓ‰ÛÍÚ‡ DONI®Mouldmatic PRD
9 “ÛÌÂÎÌÓ ÏËÂÌ 9 Tunnel washing unit 9 “ÛÌÌÂθ̇ˇ ÏÓÈ͇
10 ÃÓ‰ÛÎ Á‡ Ô‡ÍÂÚË‡Ì 10 Packaging unit 10 ”Ô‡ÍÓ‚Ó˜Ì˚È ‡‚ÚÓχÚ
11 ÃÓ‰ÛÎ Á‡ ˆÂÌÚ‡ÎÌÓ ÏËÂÌ DONI®ProCIP 11 CIP unit DONI®ProCIP 11 ÃÓ‰Ûθ ˆÂÌÚ‡ÎËÁÓ‚‡ÌÌÓÈ ÏÓÈÍË DONI®ProCIP
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 DONICHEESE® Line

¿‚ÚÓχÚËÁË‡Ì Û˜‡ÒÚ˙Í Á‡ ÌÂÔÂÍ˙Ò̇ÚÓ Automated sector for continuous ¿‚ÚÓχÚËÁËÓ‚‡ÌÌ˚È Û˜‡ÒÚÓÍ

ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ Ú‚˙‰Ë, ÔÓÎÛÚ‚˙‰Ë Ë manufacturing of hard, semi hard, semi ÌÂÔÂ˚‚ÌÓ„Ó ÔÓËÁ‚Ó‰ÒÚ‚‡ Ú‚Â‰˚ı,
ÔÓÎÛÏÂÍË ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ" soft cheese type "pasta filata" ÔÓÎÛÚ‚Â‰˚ı Ë ÔÓÎÛÏˇ„ÍËı Ò˚Ó‚ ÚËÔ‡
/͇¯Í‡‚‡Î Ë ‰./ / kashkaval etc./ "Ô‡ÒÚ‡ ÙË·ڇ" /" ‡˜Í‡‚‡Î" Ë ‰./
®
ŒÚ ‡Ô‡‡ÚÌˡ Û˜‡ÒÚ˙Í ‚ DONI Double O Vat PF/1/ Ò ÔÓ‰‡‚‡ From the milk treatment sector the standardised and heated ¬ DONI®Double O Vat PF/1/ Ò ‡ÔÔ‡‡ÚÌÓ„Ó Û˜‡ÒÚ͇ ÔÓ‰‡ÂÚÒˇ
ÌÓχÎËÁË‡ÌÓ Ë ÚÂÏËÁË‡ÌÓ Ì‡ 65∞— ÏΡÍÓ. to 65∞— milk is fed into DONI®Double O Vat PF/1/. The coagula- ÌÓχÎËÁÓ‚‡ÌÌÓÂ Ë ÚÂÏËÁÓ‚‡ÌÌÓ ÔË 65∞— ÏÓÎÓÍÓ.
 Ó‡„Û·ˆËˇÚ‡, ̇ˇÁ‚‡ÌÂÚÓ Ë ËÁÒÛ¯‡‚‡ÌÂÚÓ Ì‡ Á˙ÌÓÚÓ tion, cutting and drying of the curd grain run automatically  Ó‡„ÛΡˆËˇ, ÔÓÂÁ͇ Ë Òۯ͇ ÁÂ̇ ÔÓÚÂ͇ÂÚ Òӄ·ÒÌÓ
ÔÓÚ˘‡Ú ‡‚ÚÓχÚ˘ÌÓ Ò˙Ó·‡ÁÌÓ ÚÂıÌÓÎӄ˘ÌËÚ according to the technological parameters of the type of ÚÂıÌÓÎӄ˘ÂÒÍËÏ Ô‡‡ÏÂÚ‡Ï ÌÂÓ·ıÓ‰ËÏ˚Ï ‰Îˇ
Ô‡‡ÏÂÚË Ì‡ ÔÓËÁ‚Âʉ‡Ìˡ ‚ˉ ÒËÂÌÂ. «˙ÌÓ-ÒÛÓ‚‡- cheese. The curd-whey mixture is transported towards the ÔÓËÁ‚Ó‰ÒÚ‚‡ ÓÔ‰ÂÎÂÌÌÓ„Ó ÚËÔ‡ Ò˚‡, ÚÂıÌÓÎӄ˘ÂÒÍËÂ
Ú˙˜Ì‡Ú‡ ÒÏÂÒ Ò Ú‡ÌÒÔÓÚË‡ Í˙Ï ÏÓ‰Û· Á‡ ÌÂÔÂÍ˙Ò̇ÚÓ module for continuous draining and cheddaring Ô‡‡ÏÂÚ˚ Á‡‰‡˛ÚÒˇ ‡‚ÚÓχÚ˘ÂÒÍË. —˚‚ÓÓÚÓ˜ÌÓ-
‰ÂÌË‡ÌÂ Ë ˜Â‰‡ËÁ‡ˆËˇ DONI®Cheddarmatic/2/. œÓˆÂÒ˙Ú DONI®Cheddarmatic/2/. The process runs in a controlled ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸ Ú‡ÌÒÔÓÚËÛÂÚÒˇ Í ÏÓ‰Ûβ ÌÂÔÂ˚‚ÌÓ„Ó
ÔÓÚ˘‡ ‚ ÍÓÌÚÓÎË‡Ì‡ Ò‰‡ Á‡ ÓÍÓÎÓ 40 min. √ÓÚÓ‚‡Ú‡, environment for a period of around 40 min. The ready ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË DONI®Cheddarmatic/2/.
˜Â‰‡ËÁË‡Î‡ ÒË̇ χ҇ Ò ̇ˇÁ‚‡ ̇ ËÁıÓ‰‡ Ò cheddared curd is cut at the outlet with a pneumatic guillotine œÓˆÂÒÒ ÔÓÚÂ͇ÂÚ ‚ Ú˜ÂÌË 40 ÏËÌ ‚ Á‡‰‡ÌÌ˚ı ÛÒÎӂˡı.
ÔÌ‚χÚ˘̇ „ËÎÓÚË̇ ̇ Í˙ÒÓ‚Â, ÍÓËÚÓ Ò ÔÓ‰‡‚‡Ú Á‡ into pieces which are fed for processing in DONI®Plastformer/3/. √ÓÚÓ‚‡ˇ ˜Â‰‰ÂËÁÓ‚‡Ì̇ˇ Ò˚̇ˇ χÒÒ‡ ̇ÂÁ‡ÂÚÒˇ ̇
Ó·‡·ÓÚ͇ ‚ DONI®Plastformer/3/. — ÚÂÏÓÔ·ÒÚËÙˈË‡Ì‡Ú‡ The thermoplasticified mass is automatically filled in block ‚˚ıӉ ÔË ÔÓÏÓ˘Ë ÔÌ‚χÚ˘ÂÒÍÓÈ „ËθÓÚËÌ˚ ̇ ÍÛÒÍË,
χ҇ ‡‚ÚÓχÚ˘ÌÓ Ò Á‡Ô˙΂‡Ú ÏÛÎÚËÙÓÏË ·‡ÁË‡ÌË Ì‡ moulds placed on a draining plate. They stay in this position ÍÓÚÓ˚ ÔÓ‰‡˛ÚÒˇ ‰Îˇ Ó·‡·ÓÚÍË ‚ DONI®Plastformer/3/.
‰Â̇Ê̇ ÔÎÓ˜‡. —Ή ÏËÌËÏÛÏ 5 ÏËÌÛÚÂÌ ÔÂÒÚÓÈ Ì‡ on the conveyor for a minimum period of 5 minutes, for one “ÂÏÓÔ·ÒÚËÙˈËÓ‚‡Ì̇ˇ χÒÒ‡ ‡‚ÚÓχÚ˘ÂÒÍË Á‡ÔÓÎÌˇÂÚ
ÍÓÌ‚ÂÈÂ‡, Ò ˆÂΠ‰ÌÓÒÚ‡ÌÌÓ ÏÓ‰ÂÎË‡ÌÂ, Ú Ò ÓÚË‡Ú sided moulding, and then they are rotated at 180∞ with ÏÛθÚËÙÓÏ˚, ÍÓÚÓ˚ ÛÒÚ‡ÌÓ‚ÎÂÌ˚ ̇ ‰ÂÌËÛ˛˘ÂÈ
̇ 180∞ Ò DONI®Rotomatic PF/4/. —ÚËÙÂ˙Ú/5/ „Ë ÔÓ‰Âʉ‡ DONI®Rotomatic PF/4/. The stacker/5/ places them on a five ÔÓ‚ÂıÌÓÒÚË. —ÎÂ‰Û˛˘Ë 5 ÏËÌ ÙÓÏ˚ ÒÚÓˇÚ ÌÂÔÓ‰‚ËÊÌÓ,
̇ ÔÂÚ ÂÚ‡Ê̇ ÒËÒÚÂχ ÓÚ ÍÓÌ‚ÂÈÂË/6/, ÍÓˇÚÓ Â Ì‡Ô˙ÎÌÓ storey conveyor system/6/ which is fully automated and Ò ˆÂθ˛ Ó‰ÌÓÒÚÓÓÌÌÂ„Ó ÙÓÏËÓ‚‡Ìˡ Ò˚ÌÓÈ „ÓÎÓ‚ÍË,
‡‚ÚÓχÚËÁË‡Ì‡ Ë ÓÒË„Ûˇ‚‡ ÌÂÓ·ıÓ‰ËÏˡ ÔÂÒÚÓÈ Ì‡ provides the necessary resting period of the product in the ÔÓÒΠ˜Â„Ó ÔÂ‚Ó‡˜Ë‚‡˛ÚÒˇ ̇ 180∞ ÔË ÔÓÏÓ˘Ë
ÔÓ‰ÛÍÚ‡ ‚ ͇ÏÂ‡Ú‡ Á‡ Óı·ʉ‡Ì ‰Ó 12∞:-15∞—. œÓˆÂÒ˙Ú refrigeration chamber for cooling to 12∞:-15∞—. The cooling DONI®Rotomatic PF/4/. ÿÚ‡·ÂÎÂ/5/ Ò ÔˇÚ˽ڇÊÌÓÈ ÒËÒÚÂÏÓÈ
̇ Óı·ʉ‡Ì ÔÓ‰˙Îʇ‚‡ ÓÚ 2:-12 h ‚ Á‡ÒËÏÓÒÚ ÓÚ Ï‡Ò‡Ú‡ process continues for 2 to 12 hrs depending on the moulds ÍÓÌ‚ÂÈÂÓ‚/6/, ÍÓÚÓ‡ˇ ÔÓÎÌÓÒÚ¸˛ ‡‚ÚÓχÚËÁËÓ‚‡Ì‡ Ë
̇ ÙÓÏËÚÂ. —Ή Óı·ʉ‡Ì ̇ ÔÓ‰ÛÍÚ‡ ÏÛÎÚËÙÓÏËÚ weight. After cooling, by using a destacker /7/ the product in ÓÒÛ˘ÂÒڂΡÂÚ ÌÂÓ·ıÓ‰ËÏÛ˛ ‚˚‰ÂÊÍÛ ÔÓ‰ÛÍÚ‡ ‚ ıÓÎÓ‰ËθÌÓÈ
̇ÔÛÒÍ‡Ú Í‡ÏÂ‡Ú‡ ÔÓ ‰‡ ̇ ÔÓÒÚ˙Ô‚‡ÌÂ, ˜ÂÁ ‰ÂÒÚËÙÂ‡/7/ the block moulds leaves the chamber in order of entering and ͇ÏÂ ‰Îˇ ‰ÓÒÚËÊÂÌˡ ÚÂÏÔÂ‡ÚÛ˚ 12:-15∞— ‚ ÔÓ‰ÛÍÚÂ.
Ë Ò ÓÚ‚Âʉ‡Ú Ò ÍÓÌ‚ÂÈÂ ‰Ó DONI®Mouldmatic PRD/8/, it is transported on a conveyor to DONI®Mouldmatic PRD/8/ œÓˆÂÒÒ Óı·ʉÂÌˡ ‰ÎËÚ¸Òˇ ÓÚ 2 ˜‡ÒÓ‚ ‰Ó 12 ˜‡ÒÓ‚, ‚
Í˙‰ÂÚÓ „ÓÚo‚ËˇÚ ÔÓ‰ÛÍÚ Ò ËÁ‚‡Ê‰‡ ÓÚ ÙÓχڇ Ë Ò where the finished product is removed from the moulds and Á‡‚ËÒËÏÓÒÚË ÓÚ ‚ÂÒ‡ „ÓÎÓ‚ÓÍ.œÓÒΠÓı·ʉÂÌˡ ÔÓ‰ÛÍÚ‡,
ÓÚÔ‡‚ˇ Á‡ Ô‡ÍÂÚË‡ÌÂ/10/. ÃÛÎÚËÙÓÏËÚ Ò ÓÚË‡Ú/4/ Ë it is sent for packaging/10/. The block moulds are rotated/4/ ÏÛθÚËÙÓÏ˚ ÔÓıÓ‰ˇÚ, ÔÓ ÏÂ ÔÓÒÚÛÔÎÂÌˡ, ˜ÂÂÁ
Ò Ú‡ÌÒÔÓÚË‡Ú Á‡ ÚÛÌÂÎÌÓ ÏËÂÌÂ/9/. —Ή Ó˘Â Â‰Ì‡ and transported for tunnel cleaning/9/. After another ‡Ò¯Ú‡·ÂÎÂ/7/ Ë ÔË ÔÓÏÓ˘Ë ÍÓÌ‚ÂÈÂ‡ ̇Ô‡‚Ρ˛ÚÒˇ ̇
ÓÚ‡ˆËˇ/4/ Ú ҇ „ÓÚÓ‚Ë Á‡ ÔÓ‚ÚÓÌÓ Á‡Ô˙΂‡ÌÂ. “Ó‚‡ rotation/4/ they are ready for refilling. This production is DONI®Mouldmatic PRD/8/, „‰Â „ÓÚÓ‚˚È ÔÓ‰ÛÍÚ ËÁ‚ÎÂ͇ÂÚÒˇ
ÔÓËÁ‚Ó‰ÒÚ‚Ó Â ÔÓ‰ıÓ‰ˇ˘Ó Á‡ Ò‰ÌË Ë „ÓÎÂÏË suitable for medium and large dairy factories. The 24 hr ËÁ ÙÓÏ Ë ÓÚÔ‡‚ΡÂÚÒˇ ̇ ÛÔ‡ÍÓ‚ÍÛ/10/. ÃÛθÚËÙÓÏ˚
Ô‰ÔˡÚˡ. ƒÂÌÓÌÓ˘Ì‡Ú‡ ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ Ì‡ Û˜‡ÒÚ˙͇ productivity of the sector can reach up to 40 000 kg finished ÔÂ‚Ó‡˜Ë‚‡˛ÚÒˇ Ë Ú‡ÌÒÔÓÚËÛ˛ÚÒˇ Í ÚÛÌÌÂθÌÓÈ
ÏÓÊ ‰‡ ‰ÓÒÚË„Ì ‰Ó 40 000 kg „ÓÚÓ‚ ÔÓ‰ÛÍÚ ‚ product, depending on the moulds weight (in grams). The ÏÓÈÍÂ/9/. œÓÒΠ˜Â„Ó ÓÌË ÓÔˇÚ¸ ÔÂ‚Ó‡˜Ë‚‡˛ÚÒˇ/4/ Ë
Á‡‚ËÒËÏÓÒÚ ÓÚ „‡Ï‡Ê‡ ̇ ÙÓÏËÚÂ. œÓˆÂÒ˙Ú Â Ì‡Ô˙ÎÌÓ process is fully automated. ÔÓ‚ÚÓÌÓ Á‡ÔÓÎÌˇ˛ÚÒˇ ÔÓ‰ÛÍÚÓÏ. “‡Í‡ˇ ÒıÂχ ÔÓËÁ‚Ó‰ÒÚ‚‡
‡‚ÚÓχÚËÁË‡Ì. ÔÓ‰ıÓ‰ËÚ ‰Îˇ Ò‰ÌËı Ë ÍÛÔÌ˚ı Ô‰ÔˡÚËÈ.
œÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ Û˜‡ÒÚ͇ ÏÓÊÂÚ ‰ÓÒÚË„‡Ú¸ 40 000 Í„
„ÓÚÓ‚Ó„Ó ÔÓ‰ÛÍÚ‡ ‚ ÒÛÚÍË Ë Á‡‚ËÒËÚ ÚÓθÍÓ ÓÚ ‚ÂÒ‡ Ò˚Ì˚ı
„ÓÎÓ‚ÓÍ. œÓˆÂÒÒ ÔÓÎÌÓÒÚ¸˛ ‡‚ÚÓχÚËÁËÓ‚‡Ì.

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Ô‡ÒÚ¸ÓËÁË‡ÌÓ ÏΡÍÓ pasteurised milk Ô‡ÒÚÂËÁËÓ‚‡ÌÌÓ ÏÓÎÓÍÓ

Á˙ÌÓ Ò˙Ò ÒÛÓ‚‡Ú͇ curd and whey Ò˚‚ÓÓÚÓ˜ÌÓ-ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸
˜Â‰ÂËÁË‡Î‡ ÒË̇ χ҇ chedderised curg ˜Â‰‰ÂËÁÓ‚‡Ì̇ˇ Ò˚̇ˇ χÒÒ‡
ÚÂÏÓÔ·ÒÚËÙˈË‡Ì, ‰ÌÓÒÚ‡ÌÌÓ ÙÓÏÓ‚‡Ì ÔÓ‰ÛÍÚ thermoplasticised, one side moulded product ÚÂÔ·ÒÚËÙˈËÓ‚‡ÌÌ˚È, Ó‰ÌÓÒÚÓÌÌÂ-ÒÙÓÏËÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚ
ÚÂÏÓÔ·ÒÚËÙˈË‡Ì, ‰‚ÛÒÚ‡ÌÌÓ ÙÓÏÓ‚‡Ì ÔÓ‰ÛÍÚ thermoplasticised, double side moulded product ÚÂÔ·ÒÚËÙˈËÓ‚‡ÌÌ˚È, ‰‚ÓÒÚÓÓÌÌÂ-ÒÙÓÏËÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚ 10
Óı·‰ÂÌ ÔÓ‰ÛÍÚ cooled product Óı·ʉÂÌÌ˚È ÔÓ‰ÛÍÚ
Ô‡ÍÂÚË‡Ì ÔÓ‰ÛÍÚ packed product ÛÔ‡ÍÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚ
 œÓËÁ‚Ó‰ÒÚ‚ÂÌ Û˜‡ÒÚ˙Í Á‡ ÏÂÍË ÒËÂ̇ ÚËÔ
DONICHEESE
"Ô‡ÒÚ‡ ÙË·ڇ" /ÏÓˆ‡· Ë ‰/
1 Production sector for soft cheese type
"pasta filata"/mozzarella etc./
œÓËÁ‚Ó‰ÒÚ‚ÂÌÌ˚È Û˜‡ÒÚÓÍ Ïˇ„ÍËı Ò˚Ó‚ ÚËÔ‡
"Ô‡ÒÚ‡ ÙË·ڇ" /"ÃÓˆ‡Âη" Ë ‰./

4 5

1 —ËÂÌËÌÓËÁ„ÓÚ‚ËÚÂÎ DONI®Double O Vat PF 1 Cheese vat DONI®Double O Vat PF 1 —˚ÓËÁ„ÓÚÓ‚ËÚÂθ DONI®Double O Vat PF
2 ƒÂÌË‡˘ ·‡‡·‡Ì DONI®Drainer 2 Draining drum DONI®Drainer 2 ƒÂ̇ÊÌ˚È ·‡‡·‡Ì DONI®Drainer
3 ÃÓ‰ÛÎ Á‡ ‰ÂÌË‡ÌÂ Ë ˜Â‰‡ËÁ‡ˆËˇ DONI®Prepress 3 Draining and cheddaring module DONI®Prepress 3 ÃÓ‰Ûθ ‰Îˇ ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË DONI®Prepress
4 ÃÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡ÌÂ Ë ‡ÁÚˇ„‡Ì ̇ 4 Module for thermoplastification and stretching 4 ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ë
ÒËÂÌË̇ DONI®Stretchfomer of cheese DONI®Stretchfomer ‚˚Úˇ„Ë‚‡Ìˡ Ò˚‡ DONI®Stretchfomer
5 “ÛÌÂÎ Á‡ Óı·ʉ‡Ì 5 Cooling tunnel 5 “ÛÌÌÂθ ‰Îˇ Óı·ʉÂÌˡ
6 “ÛÌÂÎ Á‡ Óı·ʉ‡ÌÂ Ë ÓÒÓΡ‚‡Ì 6 Cooling and brining tunnel 6 “ÛÌÌÂθ ‰Îˇ ‰ÓÓı·ʉÂÌˡ Ë ÔÓÒÓÎÍË
7 ÃÓ‰ÛÎ Á‡ Ô‡ÍÂÚË‡Ì 7 Packaging unit 7 ”Ô‡ÍÓ‚Ó˜Ì˚È ‡‚ÚÓχÚ
11 8 ÃÓ‰ÛÎ Á‡ ˆÂÌÚ‡ÎÌÓ ÏËÂÌ DONI®ProCIP 8 CIP unit DONI®ProCIP 8 ÃÓ‰Ûθ ˆÂÌÚ‡ÎËÁÓ‚‡ÌÌÓÈ ÏÓÈÍË DONI®ProCIP
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 DONICHEESE® Line

œÓËÁ‚Ó‰ÒÚ‚ÂÌ Û˜‡ÒÚ˙Í Á‡ ÏÂÍË ÒËÂ̇ Production sector for soft cheese type œÓËÁ‚Ó‰ÒÚ‚ÂÌÌ˚È Û˜‡ÒÚÓÍ Ïˇ„ÍËı
ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ" /ÏÓˆ‡· Ë ‰/ "pasta filata"/mozzarella etc./ Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ"
/"ÃÓˆ‡Âη" Ë ‰./
ŒÚ ‡Ô‡‡ÚÌˡ Û˜‡ÒÚ˙Í ‚ DONI®Double O Vat PF/1/ Ò ÔÓ‰‡‚‡ From the milk treatment sector the standardised and
ÌÓχÎËÁË‡ÌÓ Ë ÚÂÏËÁË‡ÌÓ Ì‡ 65∞— ÏΡÍÓ. heated to 65∞— milk is fed into DONI®Double O Vat PF/1/. ¬ DONI®Double O Vat PF/1/ Ò ‡ÔÔ‡‡ÚÌÓ„Ó Û˜‡ÒÚ͇
 Ó‡„Û·ˆËˇÚ‡, ̇ˇÁ‚‡ÌÂÚÓ Ë ËÁÒÛ¯‡‚‡ÌÂÚÓ Ì‡ Á˙ÌÓÚÓ The coagulation, cutting and drying of the curd grain ÔÓ‰‡ÂÚÒˇ ÌÓχÎËÁÓ‚‡ÌÌÓÂ Ë ÚÂÏËÁÓ‚‡ÌÌÓ ÔË 65∞—
ÔÓÚ˘‡Ú Ò˙Ó·‡ÁÌÓ ÚÂıÌÓÎӄ˘ÌËÚ ԇ‡ÏÂÚË Ì‡ run according to the technological parameters of the ÏÓÎÓÍÓ.  Ó‡„ÛΡˆËˇ, ÔÓÂÁ͇ Ë Òۯ͇ ÁÂ̇ ÔÓÚÂ͇ÂÚ
ÔÓËÁ‚Âʉ‡Ìˡ ‚ˉ ÒËÂÌÂ, ‡‚ÚÓχÚ˘ÌÓ ËÎË Ò Ì‡ÏÂÒ‡ manufactured type of cheese, automatically or with Òӄ·ÒÌÓ ÚÂıÌÓÎӄ˘ÂÒÍËÏ Ô‡‡ÏÂÚ‡Ï ÌÂÓ·ıÓ‰ËÏ˚Ï
̇ ÚÂıÌÓÎÓ„. √ÓÚÓ‚‡Ú‡ Á˙ÌÓ-ÒÛÓ‚‡Ú˙˜Ì‡ ÒÏÂÒ Ò the assistance of a technologist. The ready curd-whey ‰Îˇ ÔÓËÁ‚Ó‰ÒÚ‚‡ ÓÔ‰ÂÎÂÌÌÓ„Ó ÚËÔ‡ Ò˚‡,
Ú‡ÌÒÔÓÚË‡ ÔÂÁ DONI®Drainer/2/, ÔË ÍÓÂÚÓ Ò ÓÚ‰ÂΡ mixture is transported through DONI®Drainer/2/, during ÚÂıÌÓÎӄ˘ÂÒÍË ԇ‡ÏÂÚ˚ Á‡‰‡˛ÚÒˇ ‡‚ÚÓχÚ˘ÂÒÍË
90% ÓÚ Ò‚Ó·Ó‰Ì‡Ú‡ ÒÛÓ‚‡Ú͇. —ËÌÓÚÓ Á˙ÌÓ ÔÓÔ‡‰‡ ‚ this process 90% of the whey is drained. The curd grain ÎË·Ó ‚Û˜ÌÛ˛. √ÓÚÓ‚‡ˇ Ò˚‚ÓÓÚÓ˜ÌÓ-ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸
ÔÓ‰ÔÂÒÓ‚‡Ú‡ ÍÓ΢͇ ̇ DONI®Prepress/3/. —Ή ÔÂÒÓ‚‡Ì falls into the under press trolley of DONI®Prepress/3/. Ú‡ÌÒÔÓÚËÛÂÚÒˇ ˜ÂÂÁ DONI®Drainer/2/, ÔË ˝ÚÓÏ
12:-15 min ÓÙÓÏÂÌËˇÚ Ô·ÒÚ Ò ÓÒÚ‡‚ˇ ‰‡ ˜Â‰‡ËÁË‡ ‰Ó After 12:-15 min of pressing the shaped layer is left to ÓÚ‰ÂΡÂÚÒˇ ‰Ó 90% Ò‚Ó·Ó‰ÌÓÈ Ò˚‚ÓÓÚÍË. «‡ÚÂÏ Ò˚ÌÓÂ
‰ÓÒÚË„‡Ì pH 5,2:-5,4. œÓˆÂÒ˙Ú ÔÓÚ˘‡ Á‡ 40:-60 min. cheddar to pH 5,2:-5,4. The process lasts for 40:-60 min. ÁÂÌÓ ÔÓ‰‡ÂÚÒˇ ̇ ÔÂÒÒ-ÚÂÎÂÊÍÛ DONI®Prepress/3/.
◊‰‡ËÁË‡ÎËˇÚ Ô·ÒÚ Ò ̇ˇÁ‚‡ ˙˜ÌÓ Ë Ò ÔÓ‰‡‚‡ ‚ The cheddared layer is manually cut and fed into œÂÒÒÛÂÚÒˇ ‚ Ú˜ÂÌË 12:-15 ÏËÌ ‰Ó ÙÓÏËÓ‚‡Ìˡ
DONI®Stretchformer/4/. ‘ÓÏÓ‚‡Ú Ò ÒÙÂ˘ÌË ËÎË DONI®Stretchformer/4/. The pieces are moulded into Ô·ÒÚ‡, ÔÓÒΠ˜Â„Ó ˜Â‰‰ÂËÁÛÂÚÒˇ ‰Ó ‰ÓÒÚËÊÂÌˡ
ÔÓÎÛˆËÎË̉˘ÌË Í˙ÒÓ‚Â, ÍÓËÚÓ ÔÓÔ‡‰‡Ú ‚˙‚ ‚Ó‰ÂÌ ÚÛÌÂÎ spherical and semi cylindrical shapes. They fall into Õ 5,2:-5,4. œÓˆÂÒÒ ÔÓÚÂ͇ÂÚ Á‡ 40:-60 ÏËÌ.
Á‡ Óı·ʉ‡ÌÂ/5/. —Ή Ô˙‚Ó̇˜‡ÎÌÓÚÓ Óı·ʉ‡ÌÂ, a water tunnel for cooling/5/. After the preliminary ◊‰‰ÂËÁÓ‚‡ÌÌ˚È Ô·ÒÚ Ì‡ÂÁ‡ÂÚÒˇ ‚Û˜ÌÛ˛ Ë ÔÓ‰‡ÂÚÒˇ
ÔÓ‰ÛÍÚ˙Ú Ò ÔÂı‚˙Ρ ‚˙‚ ‚ÚÓË ÚÛÌÂÎ Á‡ ‰ÓÓı·ʉ‡Ì cooling, the product is transferred into a second tunnel ‚ DONI®Stretchformer/4/. —ÙÓÏËÓ‚‡ÌÌ˚ ÒÙÂ˘ÂÒÍËÂ
Ë ÓÒÓΡ‚‡ÌÂ/6/. √ÓÚÓ‚ËˇÚ ÔÓ‰ÛÍÚ Ò ԇÍÂÚË‡/7/ ‚ ÒÓÎÓ‚ for additional cooling and salting/6/. The finished Ë ÔÓÎÛÒÙÂ˘ÂÒÍË ÍÛÒÓ˜ÍË ÔÓÔ‡‰‡˛Ú ‚ Ú‡ÌÒÔÓÚÌ˚È
‡ÁÚ‚Ó Ò ÌËÒ͇ ÍÓ̈ÂÌÚ‡ˆËˇ ËÎË ‚˙‚ ‚‡ÍÛÛÏ̇ ÓÔ‡Íӂ͇. product is packed/7/ in a low concentration brine ÚÛÌÌÂθ ‰Îˇ Óı·ʉÂÌˡ Ò ÔÓÏÓ˘¸˛ ‚Ó‰˚/5/. œÓÒÎÂ
“Ó‚‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Â ÔÓ‰ıÓ‰ˇ˘Ó Á‡ χÎÍË Ë Ò‰ÌË or in a vacuum packaging. This production is suitable ÔÂ‚Ó̇˜‡Î¸ÌÓ„Ó Óı·ʉÂÌˡ ÔÓ‰ÛÍÚ Ì‡Ô‡‚ΡÂÚÒˇ
Ô‰ÔˡÚˡ. ƒÂÌÓÌÓ˘Ì‡Ú‡ ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ Ì‡ Û˜‡ÒÚ˙͇ for small and medium dairy factories. The 24 hr productivity ‚Ó ‚ÚÓÓÈ ÚÛÌÌÂθ ‰Îˇ ‰ÓÓı·ʉÂÌˡ Ë ÔÓÒÓÎÍË/6/.
ÏÓÊ ‰‡ ‰ÓÒÚË„Ì ‰Ó 20 000 kg „ÓÚÓ‚ ÔÓ‰ÛÍÚ ‚ Á‡‚ËÒËÏÓÒÚ of the sector can reach 20 000 kg ready product depending √ÓÚÓ‚˚È ÔÓ‰ÛÍÚ ÛÔ‡ÍÓ‚˚‚‡ÂÚÒˇ/7/ ‚ ‡ÒÒÓÎÂ Ò ÌËÁÍÓÈ
ÓÚ „‡Ï‡Ê‡ ̇ Í˙ÒÓ‚ÂÚÂ. œÓˆÂÒ˙Ú Â ËÁÍβ˜ËÚÂÎÌÓ „˙‚͇‚ on the weight /in grams/ of the pieces. The process is ÍÓ̈ÂÌÚ‡ˆËÂÈ ÒÓÎË ÎË·Ó ‚ ‚‡ÍÛÛÏÌÓ˛ ÛÔ‡ÍÓ‚ÍÛ.
Ë ÔÓÁ‚ÓΡ‚‡ ÔÂ̇ÒÚÓÈ‚‡Ì ̇ ÚÂıÌÓÎӄˡڇ Ë extremely flexible and allows for readjusting of the ƒ‡Ì̇ˇ ÒıÂχ ÔÓËÁ‚Ó‰ÒÚ‚‡ ÔÓ‰ıÓ‰ËÚ ‰Îˇ ÏÂÎÍËı Ë
ËÁÔÓÎÁ‚‡Ì ̇ ÏÓ‰ÂÎË‡˘Ë ·‡‡·‡ÌË Ò ‡Á΢̇ technology and using of moulding drums with different Ò‰ÌËı Ô‰ÔˡÚËÈ. œÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ Û˜‡ÒÚ͇
„ÂÓÏÂÚˡ Ë „‡Ï‡Ê. geometrical shapes and weight /in grams/. ÏÓÊÂÚ ‰ÓÒÚË„‡Ú¸ 20 000 Í„ „ÓÚÓ‚Ó„Ó ÔÓ‰ÛÍÚ‡ ‚ ÒÛÚÍË
Ë Á‡‚ËÒËÚ ÓÚ ‚ÂÒ‡ ÍÛÒÓ˜ÍÓ‚ Ò˚‡. œÓˆÂÒÒ ËÒÍβ˜ËÚÂθÌÓ
„Ë·ÍËÈ Ë ÔÓÁ‚ÓΡÂÚ ÔÂÂ̇ÒÚ‡Ë‚‡Ú¸ ÚÂıÌÓÎӄ˘ÂÒÍËÂ
Ô‡‡ÏÂÚ˚ Ë ËÒÔÓθÁÓ‚‡Ú¸ ‡Á΢Ì˚ ÏÓ‰ÂÎËÛ˛˘ËÂ
·‡‡·‡Ì˚.

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Ô‡ÒÚ¸ÓËÁË‡ÌÓ ÏΡÍÓ pasteurised milk Ô‡ÒÚÂËÁËÓ‚‡ÌÌÓ ÏÓÎÓÍÓ

Á˙ÌÓ Ò˙Ò ÒÛÓ‚‡Ú͇ curd and whey Ò˚‚ÓÓÚÓ˜ÌÓ-ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸
˜Â‰ÂËÁË‡Î‡ ÒË̇ χ҇ chedderised curg ˜Â‰‰ÂËÁÓ‚‡Ì̇ˇ Ò˚̇ˇ χÒÒ‡
ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ÔÓ‰ÛÍÚ thermoplasticised product ÚÂÔ·ÒÚËÙˈËÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚ
Óı·‰ÂÌ ÔÓ‰ÛÍÚ
ÓÒÓÎÂÌ ÔÓ‰ÛÍÚ
cooled product
brined product
Óı·ʉÂÌÌ˚È ÔÓ‰ÛÍÚ
ÔÓ‰ÛÍÚ Ôӯ‰¯ËÈ ÔÓÒÓÎÍÛ
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Ô‡ÍÂÚË‡Ì ÔÓ‰ÛÍÚ packed product ÛÔ‡ÍÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚ
 DONICHEESE
œÓËÁ‚Ó‰ÒÚ‚ÂÌ Û˜‡ÒÚ˙Í Á‡ ÙË„ÛÌË ÒËÂ̇
Production sector for figure shaped cheese
”˜‡ÒÚÓÍ ÔÓËÁ‚Ó‰ÒÚ‚‡ ÙË„ÛÌ˚ı Ò˚Ó‚

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® ®
1 —ËÂÌËÌÓËÁ„ÓÚ‚ËÚÂÎ DONI®Double O Vat PF 1 Cheese vat DONI Double O Vat PF 1 —˚ÓËÁ„ÓÚÓ‚ËÚÂθ DONI Double O Vat PF
® ®
2 ƒÂÌË‡˘ ·‡‡·‡Ì DONI®Drainer 2 Draining drum DONI Drainer 2 ƒÂ̇ÊÌ˚È ·‡‡·‡Ì DONI Drainer
3 ÃÓ‰ÛÎ Á‡ ‰ÂÌË‡ÌÂ Ë ˜Â‰‡ËÁ‡ˆËˇ DONI®Prepress
®
3 Draining and cheddaring module DONI Prepress 3 ÃÓ‰Ûθ ‰Îˇ ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË DONI®Prepress
® ®
4 ÃÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ̇ ÒËÂÌË̇ DONI®Plastformer 4 Module for thermoplastification of curd DONI Plastformer 4 ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ò˚‡ DONI Plastformer
5 “ÛÌÂÎ Á‡ Óı·ʉ‡ÌÂ Ë ÓÒÓΡ‚‡Ì 5 Cooling and brining tunnel 5 “ÛÌÌÂθ ‰Îˇ Óı·ʉÂÌˡ Ë ÔÓÒÓÎÍË
6  ÓÌ‚ÂÈÂ 6 Conveyor 6  ÓÌ‚ÂÈÂ
7 –‡·ÓÚÂÌ ÔÎÓÚ 7 Table 7 –‡·Ó˜‡ˇ ÔÓ‚ÂıÌÓÒÚ¸
8 ÃÓ‰ÛÎ Á‡ Ô‡ÍÂÚË‡Ì 8 Packaging unit 8 ”Ô‡ÍÓ‚Ó˜Ì˚È ‡‚ÚÓχÚ
13 ® ®
9 ÃÓ‰ÛÎ Á‡ ˆÂÌÚ‡ÎÌÓ ÏËÂÌ DONI®ProCIP 9 CIP unit DONI ProCIP 9 ÃÓ‰Ûθ ˆÂÌÚ‡ÎËÁÓ‚‡ÌÌÓÈ ÏÓÈÍË DONI ProCIP
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 DONICHEESE® Line

œÓËÁ‚Ó‰ÒÚ‚ÂÌ Û˜‡ÒÚ˙Í Á‡ Production sector for figure ”˜‡ÒÚÓÍ ÔÓËÁ‚Ó‰ÒÚ‚‡

ÙË„ÛÌË ÒËÂ̇ shaped cheese ÙË„ÛÌ˚ı Ò˚Ó‚
ŒÚ ‡Ô‡‡ÚÌˡ Û˜‡ÒÚ˙Í ‚ DONI®Double O Vat PF/1/ Ò ÔÓ‰‡‚‡ From the milk treatment sector the standardised and ¬ DONI®Double O Vat PF/1/ Ò ‡ÔÔ‡‡ÚÌÓ„Ó Û˜‡ÒÚ͇
ÌÓχÎËÁË‡ÌÓ Ë ÚÂÏËÁË‡ÌÓ Ì‡ 65∞— ÏΡÍÓ. heated to 65∞— milk is fed into DONI®Double O Vat PF/1/. ÔÓ‰‡ÂÚÒˇ ÌÓχÎËÁÓ‚‡ÌÌÓÂ Ë ÚÂÏËÁÓ‚‡ÌÌÓ ÔË 65∞—
 Ó‡„Û·ˆËˇÚ‡, ̇ˇÁ‚‡ÌÂÚÓ Ë ËÁÒÛ¯‡‚‡ÌÂÚÓ Ì‡ Á˙ÌÓÚÓ The coagulation, cutting and drying of the curd grain ÏÓÎÓÍÓ.  Ó‡„ÛΡˆËˇ, ÔÓÂÁ͇ Ë Òۯ͇ ÁÂ̇ ÔÓÚÂ͇ÂÚ
ÔÓÚ˘‡Ú Ò˙Ó·‡ÁÌÓ ÚÂıÌÓÎӄ˘ÌËÚ ԇ‡ÏÂÚË Ì‡ run according to the technological parameters of the Òӄ·ÒÌÓ ÚÂıÌÓÎӄ˘ÂÒÍËÏ Ô‡‡ÏÂÚ‡Ï ÌÂÓ·ıÓ‰ËÏ˚Ï
ÔÓËÁ‚Âʉ‡Ìˡ ‚ˉ ÒËÂÌÂ, ‡‚ÚÓχÚ˘ÌÓ ËÎË Ò Ì‡ÏÂÒ‡ type of cheese, automatically or with the assistance ‰Îˇ ÔÓËÁ‚Ó‰ÒÚ‚‡ ÓÔ‰ÂÎÂÌÌÓ„Ó ÚËÔ‡ Ò˚‡,
̇ ÚÂıÌÓÎÓ„. √ÓÚÓ‚‡Ú‡ Á˙ÌÓ-ÒÛÓ‚‡Ú˙˜Ì‡ ÒÏÂÒ Ò of a technologist. The ready curd-whey mixture is ÚÂıÌÓÎӄ˘ÂÒÍË ԇ‡ÏÂÚ˚ Á‡‰‡˛ÚÒˇ ‡‚ÚÓχÚ˘ÂÒÍË
Ú‡ÌÒÔÓÚË‡ ÔÂÁ DONI®Drainer/2/, ÔË ÍÓÂÚÓ Ò ÓÚ‰ÂΡ transported through DONI®Drainer/2/, during this process ÎË·Ó ‚Û˜ÌÛ˛. √ÓÚÓ‚‡ˇ Ò˚‚ÓÓÚÓ˜ÌÓ-ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸
90% ÓÚ Ò‚Ó·Ó‰Ì‡Ú‡ ÒÛÓ‚‡Ú͇. —ËÌÓÚÓ Á˙ÌÓ ÔÓÔ‡‰‡ ‚ 90% of the whey is drained. The curd grain falls into the Ú‡ÌÒÔÓÚËÛÂÚÒˇ ˜ÂÂÁ DONI®Drainer/2/, ÔË ˝ÚÓÏ
ÔÓ‰ÔÂÒÓ‚‡Ú‡ ÍÓ΢͇ ̇ DONI®Prepress/3/. —Ή under press trolley of DONI®Prepress/3/. After 12:-15 min ÓÚ‰ÂΡÂÚÒˇ ‰Ó 90% Ò‚Ó·Ó‰ÌÓÈ Ò˚‚ÓÓÚÍË. «‡ÚÂÏ Ò˚ÌÓÂ
ÔÂÒÓ‚‡Ì 12:-15 min ÓÙÓÏÂÌËˇÚ Ô·ÒÚ Ò ÓÒÚ‡‚ˇ ‰‡ of pressing the shaped layer is left to cheddar to ÁÂÌÓ ÔÓ‰‡ÂÚÒˇ ̇ ÔÂÒÒ-ÚÂÎÂÊÍÛ DONI®Prepress/3/.
˜Â‰‡ËÁË‡ ‰Ó ‰ÓÒÚË„‡Ì pH 5,2:-5,4. œÓˆÂÒ˙Ú ÔÓÚ˘‡ pH 5,2:-5,4. The process lasts for 40:-60 min. The cheddared œÂÒÒÛÂÚÒˇ ‚ Ú˜ÂÌË 12:-15 ÏËÌ ‰Ó ÙÓÏËÓ‚‡Ìˡ
Á‡ 40:-60 min. ◊‰‡ËÁË‡ÎËˇÚ Ô·ÒÚ Ò ̇ˇÁ‚‡ ˙˜ÌÓ Ë layer is cut manually and is fed into DONI®Plastformer/4/. Ô·ÒÚ‡, ÔÓÒΠ˜Â„Ó ˜Â‰‰ÂËÁÛÂÚÒˇ ‰Ó ‰ÓÒÚËÊÂÌˡ
Ò ÔÓ‰‡‚‡ ‚ DONI®Plastformer/4/. ≈ÍÒÚÛ‰Ë‡Ú Ò ÒËÌË Depending on the type of the installed moulding plate, Õ 5,2:-5,4. œÓˆÂÒÒ ÔÓÚÂ͇ÂÚ Á‡ 40:-60 ÏËÌ.
Ì˯ÍË ‚ Á‡‚ËÒËÏÓÒÚ ÓÚ Ï‡Ú˘̇ڇ ÔÎÓ˜‡, ÍÓˇÚÓ Â fibres with different sizes and thickness can be extruded. ◊‰‰ÂËÁÓ‚‡ÌÌ˚È Ô·ÒÚ Ì‡ÂÁ‡ÂÚÒˇ ‚Û˜ÌÛ˛ Ë ÔÓ‰‡ÂÚÒˇ
ÏÓÌÚË‡Ì‡. —Ή Ô˙‚Ó̇˜‡ÎÌÓ Óı·ʉ‡ÌÂ Ò ‰˛ÁËÚ ̇ After preliminary cooling with the module's nozzles, ‚ DONI®Plastformer/4/. ‘ÓÏËÓ‚‡ÌË Ò˚Ì˚ı ÌËÚÂÈ
ÏÓ‰Û·, Ì˯ÍËÚ ÔÓÔ‡‰‡Ú ‚˙‚ ‚Ó‰ÂÌ ÚÛÌÂÎ/5/ Ò˙Ò ÒÚÛ‰ÂÌ the fibres fall in a water tunnel/5/ full of cold salt solution. √ÓÚÓ‚˚È ÔÓ‰ÛÍÚ ÛÔ‡ÍÓ‚˚‚‡ÂÚÒˇ/8/ Ë Ì‡Ô‡‚ΡÂÚÒˇ ‚
ÒÓÎÓ‚ ‡ÁÚ‚Ó. ƒ‚ËÊÂÌËÂÚÓ ‚ ÚÛÌ· Ò ‡ÎËÁË‡ Ò In the tunnel they are transported by a built-in conveyor. ͇ÏÂÛ ı‡ÌÂÌˡ.ƒ‡Ì̇ˇ ÒıÂχ ÔÓËÁ‚Ó‰ÒÚ‚‡ ÔÓ‰ıÓ‰ËÚ
‚„‡‰ÂÌ ÍÓÌ‚ÂÈÂ. Œı·‰ÂÌËˇÚ ÒÌÓÔ Ì˯ÍË Ì‡ÔÛÒ͇ The cooled fibres leave the tunnel on an open conveyÓr/6/ ‰Îˇ ÏÂÎÍËı Ë Ò‰ÌËı Ô‰ÔˡÚËÈ. œÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸
ÚÛÌ· ‚˙ıÛ ÓÚÍËÚ ÍÓÌ‚ÂÈÂ/6/, ÓÚÍ˙‰ÂÚÓ ˙˜ÌÓ Ò from where they are manually moved onto mobile working Û˜‡ÒÚ͇ ÏÓÊÂÚ ‰ÓÒÚË„‡Ú¸ 4000 Í„ „ÓÚÓ‚Ó„Ó ÔÓ‰ÛÍÚ‡ ‚
ÔÂÏÂÒÚ‚‡ ̇ ÏÓ·ËÎÌË ‡·ÓÚÌË ÔÎÓÚÓ‚Â/7/ Á‡ tables/7/ for final processing /seasoning, plaiting etc./ ÒÛÚÍË. “‡Í Ê ÏÓÊÂÚ ·˚Ú¸ ‰ÓÔÓÎÌÂÌËÂÏ Í ÓÒÌÓ‚ÌÓÏÛ
ÓÍÓ̘‡ÚÂÎ̇ Ó·‡·ÓÚ͇ /Ó‚ÍÛÒˇ‚‡ÌÂ, Á‡ÔÎËÚ‡ÌÂ Ë ‰./. The finished product is packed/8/ and placed in a ÔÓËÁ‚Ó‰ÒÚ‚Û Ò˚‡ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ". œÓˆÂÒÒ
√ÓÚÓ‚ËˇÚ ÔÓ‰ÛÍÚ Ò ԇÍÂÚË‡/8/ Ë Ò ÔÓÒÚ‡‚ˇ ‚ ͇ÏÂ‡ chamber for storing. This production is suitable for small ËÒÍβ˜ËÚÂθÌÓ „Ë·ÍËÈ Ë ÔÓÁ‚ÓΡÂÚ ÔÂÂ̇ÒÚ‡Ë‚‡Ú¸
Á‡ Ò˙ı‡ÌÂÌËÂ. “Ó‚‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Â ÔÓ‰ıÓ‰ˇ˘Ó Á‡ χÎÍË and medium dairy factories. The 24 hr productivity can ÚÂıÌÓÎӄ˘ÂÒÍË ԇ‡ÏÂÚ˚ Ë ‚˚‡·‡Ú˚‚‡Ú¸ ·Óθ¯ÓÂ
Ë Ò‰ÌË Ô‰ÔˡÚˡ. ƒÂÌÓÌÓ˘Ì‡Ú‡ ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ reach 4 000 kg ready product. It can supplement the ÏÌÓ„ÓÓ·‡ÁË ÙË„ÛÌ˚ı Ò˚Ó‚.
̇ Û˜‡ÒÚ˙͇ ÏÓÊ ‰‡ ‰ÓÒÚË„Ì ‰Ó 4 000 kg „ÓÚÓ‚ ÔÓ‰ÛÍÚ. main cheese type "pasta filata" production. The process
“Ó ÏÓÊ ‰‡ ·˙‰Â ‰ÓÔ˙ÎÌÂÌË Í˙Ï ÓÒÌÓ‚ÌÓÚÓ is extremely flexible and allows for readjusting of the
ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ ÒËÂ̇ "Ô‡ÒÚ‡ ÙË·ڇ". œÓˆÂÒ˙Ú Â technology and the manufacturing of many varieties
ËÁÍβ˜ËÚÂÎÌÓ „˙‚͇‚ Ë ÔÓÁ‚ÓΡ‚‡ ÔÂ̇ÒÚÓÈ‚‡Ì ̇ of figure shaped cheese.
ÚÂıÌÓÎӄˡڇ Ë ËÁ‡·ÓÚ‚‡Ì ̇ „ÓΡÏÓ ÏÌÓ„ÓÓ·‡ÁËÂ
ÙË„ÛÌË ÒËÂ̇.

6 7 8
1 2 3 5

Ô‡ÒÚ¸ÓËÁË‡ÌÓ ÏΡÍÓ pasteurised milk Ô‡ÒÚÂËÁËÓ‚‡ÌÌÓ ÏÓÎÓÍÓ

Á˙ÌÓ Ò˙Ò ÒÛÓ‚‡Ú͇ curd and whey Ò˚‚ÓÓÚÓ˜ÌÓ-ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸
˜Â‰ÂËÁË‡Î‡ ÒË̇ χ҇ chedderised curg ˜Â‰‰ÂËÁÓ‚‡Ì̇ˇ Ò˚̇ˇ χÒÒ‡
ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ÔÓ‰ÛÍÚ thermoplasticised product ÚÂÔ·ÒÚËÙˈËÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚ
Óı·‰ÂÌ Ë ÓÒÓÎÂÌ ÔÓ‰ÛÍÚ cooled ‡nd brined product Óı·ʉÂÌÌ˚È ÔÓ‰ÛÍÚ, Ôӯ‰¯ËÈ ÔÓÒÓÎÍÛ
˙˜Ì‡ Ó·‡·ÓÚ͇ manual treatment ۘ̇ˇ Ó·‡·ÓÚ͇ 14
Ô‡ÍÂÚË‡Ì ÔÓ‰ÛÍÚ packed product ÛÔ‡ÍÓ‚‡ÌÌ˚È ÔÓ‰ÛÍÚ
 DONI®Double O Vat PF - ‚ÂÚË͇ÎÂÌ ÒËÂÌËÌÓËÁ„ÓÚ‚ËÚÂÎ Á‡ ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ"
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ ÍÓ‡„Û·ˆËˇ, ̇ˇÁ‚‡ÌÂ Ë Ó·‡·ÓÚ͇ ̇ ÒËÌÓ Á˙ÌÓ. ÃÓ‰ËÙË͇ˆËˇÚ‡ PF  ÒÔˆˇÎÌÓ
‡Á‡·ÓÚÂ̇ Á‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ". DONI®Double O Vat PF  ‚ÂÚË͇ÎÂÌ ÒËÂÌËÌÓËÁ„ÓÚ‚ËÚÂÎ,
˜ËÈÚÓ ÍÓÔÛÒ Â Ò ÙÓχ ̇ ‰‚ÓÈÌÓ "Œ". —̇·‰ÂÌ Â Ò ‰‚‡ ‚ÂÒË‚ÌË ÂÊ¢Ó-·˙͇˘Ë ËÌÒÚÛÏÂÌÚ‡. ¬ ÒÚÂÌËÚ Ë
‰˙̇ڇ Ò‡ ÏÓÌÚË‡ÌË Ì‡„‚ÌË ÂÎÂÏÂÌÚË. ƒ˙ÌÓÚÓ Â ‰‚ÓÈÌÓ ÍÓÌÛÒÌÓ Ò ‰‚‡ Í·ԇ̇ Ò‚˙Á‡ÌË Ò ÍÓÎÂÍÚÓ. ÃÓ‰ÛÎ˙Ú
Ò ‰ÓÒÚ‡‚ˇ Ӣ Ò: Î˛Í Ë ‚˙Ú¯ÌÓ ÓÒ‚ÂÚÎÂÌËÂ; ÏËÂ˘Ë „·‚Ë Ò‚˙Á‡ÌË Ò ÍÓÎÂÍÚÓ; ÒÂÌÁÓ Á‡ ÚÂÏÔÂ‡ÚÛ‡ ÏÓÌÚË‡Ì
ÃŒƒ”À» ‚ ‰ËÌˡ ÂÊ¢Ó-·˙͇˘ ËÌÒÚÛÏÂÌÚ; ÒÂÌÁÓË Á‡ ÌË‚Ó; ÒËÒÚÂχ Á‡ ÏÂÍÓ ÔÓ‰„ˇ‚‡ÌÂ; Ô‡ÌÂÎ Á‡ ÛÔ‡‚ÎÂÌËÂ
MODULES Ò˙ÓÚ‚ÂÚÒÚ‚‡˘ ̇ Á‡ˇ‚ÂÌÓÚÓ ÌË‚Ó Ì‡ ‡‚ÚÓχÚËÁ‡ˆËˇ.
ƒÓÔ˙ÎÌËÚÂÎÌÓ ÏÓ„‡Ú ‰‡ ·˙‰‡Ú ‚Íβ˜ÂÌË: ‚„‡‰ÂÌ Õ ÏÂÚ˙; Ó·ÒÎÛÊ‚‡˘‡ ÔÎÓ˘‡‰Í‡; Í·ԇÌË Á‡ Ó·‚˙Á‚‡ÌÂ.
ÃŒƒ”À» —ڇ̉‡ÌËˇÚ ‰ ÓÚ Ó·ÂÏË Ë ÏÓ˘ÌÓÒÚË Â:
Œ·ÂÏ /l/ 3 000 4 000 5 000 6 000 8 000 10 000 12 000 15 000 20 000
»ÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ /kW/ 1,5 1,5 2,2 2,2 2,2 3,0 3,0 4,0 5,5
–‡ÁıÓ‰ ̇ Ô‡‡ /kg/h/ 200 250 300 370 470 600 720 900 1 100
—ڇ̉‡ÌËˇÚ ‰ Ì  ÎËÏËÚË‡˘ ÔÓ ÓÚÌÓ¯ÂÌË ̇ Á‡ˇ‚ÍËÚÂ.
◊ÂÒÚÓÚ‡Ú‡ ̇ ‚˙ÚÂÌ ̇ ÂÊ¢Ó-·˙͇˘ËÚ ËÌÒÚÛÏÂÌÚË Ô·‚ÌÓ Ò „ÛÎË‡ ‚ ‰Ë‡Ô‡ÁÓ̇ 1-:14 min -1.
DONI®Double O Vat PF  ÔÓÂÍÚË‡Ì Á‡ CIP ÏËÂÌÂ.

DONI®Double O Vat PF - vertical cheese vat for cheese type "pasta filata"
The module is designed for coagulation, cutting and processing of cheese grain. The modification PF is especially
developed for the production of cheese type "pasta filata". DONI®Double O Vat PF is a vertical cheese vat whose corpus
has a double 'O' shape. It is supplied with two reversible cutting-stirring tools. The walls and bases are fitted with heating
elements (jacket). The base is double cone shaped with two valves connected with a collector. The module is also supplied
with: a manhole with internal lighting; spray balls connected with a collector; a temperature sensor installed in one of the
cutting-stirring tools; level sensors; gentle heating system; control panel corresponding to the required level of automation.
Additionally it can be included: built in pH metre; a service platform; connecting valves.
The standard order of volumes and power is:
Volume /l/ 3 000 4 000 5 000 6 000 8 000 10 000 12 000 15 000 20 000
power /kW/ 1,5 1,5 2,2 2,2 2,2 3,0 3,0 4,0 5,5
Steam consumption /kg/h/ 200 250 300 370 470 600 720 900 1 100
The standard order is not limiting in relation to the orders.
The rotation frequency of the cutting-stirring tools is regulated in a range of 1-:14 min -1. DONI®Double O Vat PF is
designed for CIP cleaning .

DONI®Double O Vat PF - ‚ÂÚË͇θÌ˚È Ò˚ÓËÁ„ÓÚÓ‚ËÚÂθ ‰Îˇ Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ"

ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ÍÓ‡„ÛΡˆËË, ÔÓÂÁÍË Ë Ó·‡·ÓÚÍË Ò˚ÌÓ„Ó ÁÂ̇. ÃÓ‰ËÙË͇ˆËˇ PF ÒÔˆˇθÌÓ
‡Á‡·Óڇ̇ ‰Îˇ ÔÓËÁ‚Ó‰ÒÚ‚‡ Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ". DONI®Double O Vat PF - ‚ÂÚË͇θÌ˚È Ò˚ÓËÁ„ÓÚÓ‚ËÚÂθ,
ÍÓÔÛÒ ÍÓÚÓÓ„Ó ËÏÂÂÚ ÙÓÏÛ ‰‚ÓÈÌÓ„Ó "Œ". —̇·ÊÂÌ ‰‚ÛÏˇ ‚ÂÒÌ˚ÏË ÂÊÛ˘Â-‚˚ϯ˂‡˛˘ËÏË ÏÂı‡ÌËÁχÏË.
¬ ÒÚÂÌÍË Ë ‰ÌÓ ‚ÏÓÌÚËÓ‚‡Ì˚ ̇„‚‡ÚÂθÌ˚ ˝ÎÂÏÂÌÚ˚. ƒ‚ÓÈÌÓ ÍÓÌÛÒÌÓ ‰Ìˢ ËÏÂÂÚ ‰‚‡ Í·ԇ̇, Ò‚ˇÁ‡ÌÌ˚ı
‚ Ó‰ËÌ ÍÓÎÎÂÍÚÓ. ÃÓ‰Ûθ ÓÒ̇˘ÂÌ: βÍÓÏ Ë ‚ÌÛÚÂÌÌËÏ ÓÒ‚Â˘ÂÌËÂÏ; ÏÓ˛˘ËÏË „ÓÎӂ͇ÏË, Ò‚ˇÁ‡ÌÌ˚ÏË ‚
ÍÓÎÎÂÍÚÓ; ‰‡Ú˜Ë͇ÏË ÚÂÏÔÂ‡ÚÛ˚, ‚ÒÚÓÂÌÌ˚ÏË ‚ ÂÊÛ˘Â-‚˚ϯ˂‡˛˘ËÈ ÏÂı‡ÌËÁÏ; ‰‡Ú˜Ë͇ÏË ÛÓ‚Ìˇ;
ÒËÒÚÂÏÓÈ Ïˇ„ÍÓ„Ó ÔÓ‰Ó„‚‡; Ô‡ÌÂθ˛ ÛÔ‡‚ÎÂÌˡ Òӄ·ÒÌÓ ÛÓ‚Ì˛ ‡‚ÚÓχÚËÁ‡ˆËË. ƒÓÔÓÎÌËÚÂθÌÓ ÏÓ„ÛÚ ·˚Ú¸
‚Íβ˜ÂÌ˚: ‚ÒÚÓÂÌÌ˚È Õ-ÏÂÚ; Ó·ÒÎÛÊË‚‡˛˘‡ˇ ÔÎÓ˘‡‰Í‡; Í·ԇÌ˚ ÚÂıÌÓÎӄ˘ÂÒÍÓÈ Ó·‚ˇÁÍË.
DONI®Double O Vat PF —ڇ̉‡ÚÌ˚È ˇ‰ (Ó·˙ÂÏ Ë ÏÓ˘ÌÓÒÚ¸):
Œ·˙ÂÏ /Î/ 3 000 4 000 5 000 6 000 8 000 10 000 12 000 15 000 20 000
¬ÂÚË͇ÎÂÌ ÒËÂÌËÌÓËÁ„ÓÚ‚ËÚÂÎ ”ÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ /ͬ/ 1,5 1,5 2,2 2,2 2,2 3,0 3,0 4,0 5,5
Á‡ ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ" –‡ÒıÓ‰ Ô‡‡ /Í„/˜/ 200 250 300 370 470 600 720 900 1 100
—ڇ̉‡ÚÌ˚È ˇ‰ ÂÍÓÏẨÛÂÚÒˇ ÔË ‚˚·Ó ӷÓÛ‰Ó‚‡Ìˡ, ÌÓ, ÔË ÌÂÓ·ıÓ‰ËÏÓÒÚË, ‚ÓÁÏÓÊÌÓ ËÁ„ÓÚÓ‚ÎÂÌˡ
Vertical cheese vat for cheese type "pasta filata" ÏÓ‰ÛΡ Ò ‰Û„ËÏ Ó·˙ÂÏÓÏ. ◊‡ÒÚÓÚ‡ ‚‡˘ÂÌˡ ÂÊÛ˘Â-‚˚ϯ˂‡˛˘Ëı ÏÂı‡ÌËÁÏÓ‚ Ô·‚ÌÓ „ÛÎËÛÂÚÒˇ ‚
¬ÂÚË͇θÌ˚È Ò˚ÓËÁ„ÓÚÓ‚ËÚÂθ ‰Ë‡Ô‡ÁÓÌ 1:-14 min -1. DONI®Double O Vat PF ÏÓÂÚÒˇ ÓÚ ˆÂÌÚ‡ÎËÁÓ‚‡ÌÌÓÈ CIP-ÏÓÈÍË.
‰Îˇ Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ"
15
 DONI®DONI®Drainer - ‰ÂÌË‡˘ ·‡‡·‡Ì
ÃŒƒ”À» ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ ÓÚ‰ÂΡÌ ̇ ҂ӷӉ̇ڇ ÒÛÓ‚‡Ú͇ ÓÚ ÒËÌÓÚÓ Á˙ÌÓ. DONI®Drainer Ò˙‰˙ʇ ÔÂÙÓË‡Ì,
MODULES ‚˙Úˇ˘ Ò ·‡‡·‡Ì Ò ‚„‡‰Â̇ Ú˙·Ì‡ ‚ËÌÚÓ‚‡ ÎËÌˡ Á‡ Ú‡ÌÒÔÓÚË‡Ì ̇ Á˙ÌÓ. «˙ÌÓ-ÒÛÓ‚‡Ú˙˜Ì‡Ú‡ ÒÏÂÒ ÒÂ
ÃŒƒ”À» ÔÓ‰‡‚‡ ÓÚ Á‡‰Ìˡ Í‡È, ‡ ÓÚÔ‰ ËÁÎËÁ‡ ‰ÂÌË‡ÌÓÚÓ Á˙ÌÓ. œ‰·„‡ Ò ‚ ‰‚ ÏÓ‰ËÙË͇ˆËË, DONI®Drainer Î - ÓÚÍËÚ,
ÔÓ‰ıÓ‰ˇ˘ Á‡ ÎÓ͇ÎÌÓ ÏËÂÌÂ Ë DONI®Drainer Ñ - ̇Ô˙ÎÌÓ Á‡Ú‚ÓÂÌ, ËÁËÒÍ‚‡˘ —IP ÏËÂÌÂ.
“ÂıÌ˘ÂÒÍË ‰‡ÌÌË:
DONI®Drainer Î/Ñ 15
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 15 000 l/h;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 2,6 kW.
DONI®Drainer Î/Ñ 30
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 30 000 l/h;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 2,6 kW.

DONI®Drainer - draining drum

The module is designed for whey draining. DONI®Drainer contains perforated, rotating drum with a built in serpentine line for
curd grain transportation. The curd-whey mixture is fed from the rear end and the drained curd grain comes out of the front.
It is offered in two modifications: DONI®Drainer Î - open, suitable for local cleaning and DONI®Drainer Ñ - fully closed,
requires CIP cleaning .
Technical specifications:
DONI®Drainer Î/Ñ 15
-productivity 15 000 l/h;
-power 2,6 kW.
DONI®Drainer Î/Ñ 30
-productivity 30 000 l/h;
-power 2,6 kW.

DONI®Drainer - ‰Â̇ÊÌ˚È ·‡‡·‡Ì

ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ÓÚ‰ÂÎÂÌˡ Ò‚Ó·Ó‰ÌÓÈ Ò˚‚ÓÓÚÍË ÓÚ Ò˚ÌÓ„Ó ÁÂ̇. DONI®Drainer ÒÓ‰ÂÊËÚ ÔÂÙÓËÓ‚‡ÌÌ˚Â
‚‡˘‡˛˘ËÂÒˇ ·‡‡·‡Ì˚ Ò̇˘ÂÌÌ˚ Ò˙ÂÏÌÓÈ ÒÔË‡Î¸˛ ‰Îˇ Ú‡ÌÒÔÓÚËÓ‚‡Ìˡ ÁÂ̇. —˚‚ÓÓÚÓ˜ÌÓ-ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸
ÔÓ‰‡ÂÚÒˇ ̇ Á‡‰ÌËÈ Í‡È DONI®Drainer, ‡ ÒÔÂÂ‰Ë ÛÊ ‚˚ıÓ‰ËÚ Ò˚ÌÓ ÁÂÌÓ. œ‰·„‡ÂÚÒˇ ‰‚ ÏÓ‰ËÙË͇ˆËË:
DONI®Drainer Î - ÓÚÍ˚Ú˚È, ÔÓ‰ıÓ‰ËÚ ‰Îˇ ÎÓ͇θÌÓÈ ÏÓÈÍË Ë DONI®Drainer Ñ - ÔÓÎÌÓÒÚ¸˛ Á‡Í˚Ú˚È, ÔÓ‰Íβ˜‡ÂÏ˚È
Í —IP-ÏÓÈÍÂ.
“ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
DONI®Drainer Î/Ñ 15
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 15 000 Î/˜;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 2,6 ͬ.

DONI®Drainer DONI®Drainer Î/Ñ 30

-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 30 000 Î/˜;
ƒÂÌË‡˘ ·‡‡·‡Ì -ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 2,6 ͬ.

Draining drum
ƒÂ̇ÊÌ˚È ·‡‡·‡Ì

16
ÃŒƒ”À»
MODULES DONI®Prepress - ÏÓ‰ÛÎ Á‡ ‰ÂÌË‡ÌÂ Ë ˜Â‰‡ËÁ‡ˆËˇ
ÃŒƒ”À» ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ ÓÚ‰ÂΡÌ ̇ ҂ӷӉ̇ڇ ÒÛÓ‚‡Ú͇ Ë ˜Â‰‡ËÁ‡ˆËˇ ̇
ÒËÌÓÚÓ Á˙ÌÓ. «˙ÌÓÚÓ, Ò ÓÒÚ‡Ú˙˜Ì‡Ú‡ ÒΉ DONI®Drainer ÒÛÓ‚‡Ú͇, ÔÓÒÚ˙Ô‚‡ ‚
ÔÂÙÓË‡Ìˡ ÍÓ¯ ̇ ÔÓ‰ÔÂÒÓ‚‡Ú‡ ÍÓ΢͇. –˙˜ÌÓ ÍÓ΢͇ڇ Ò ÔÓÒÚ‡‚ˇ ‚
ÔÓ‰ÔÂÒÓ‚ÓÚÓ ÔÓÒÚ‡ÌÒÚ‚Ó, Í˙‰ÂÚÓ ÒË̇ڇ χ҇ Ò ÔÂÒÓ‚‡ Ò Ô·‚ÌÓ Ôӂ˯‡‚‡˘Ó
ÒÂ Ì‡Îˇ„‡Ì ‰Ó 3 kg ̇ 1 kg ÒËÂÌË̇, Ò ˆÂÎ ÓÍÓ̘‡ÚÂÎÌÓ ‰ÂÌË‡ÌÂ. œÓˆÂÒ˙Ú Ì‡
˜Â‰‡ËÁ‡ˆËˇ ÔÓÚ˘‡ ‚ ÍÓ΢͇ڇ.
“ÂıÌ˘ÂÒÍË ‰‡ÌÌË:
-χ҇ ̇ ÔÓ‰ÛÍÚ‡ ‚ ‰̇ ÍÓ΢͇ max 180kg;
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 150 l/min.
ÃËÂÌÂÚÓ Â ÎÓ͇ÎÌÓ.

DONI®Prepress - draining and cheddaring module

The module is designed for draining of whey and cheddaring of curd grain. The curd with
the remaining whey, left after the draining process in DONI®Drainer , fall into the under
press trolley's perforated basket. 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, this is
performed for final draining. The process of cheddaring occurs in the trolley.
“echnical specifications:
-product mass in one trolley max 180kg;
-air consumption /6 atm/ 150 l/min.
The cleaning is local.

DONI®Prepress - ÏÓ‰Ûθ ‰Îˇ ÓÍÓ̘‡ÚÂθÌÓ„Ó ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË

ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ÓÍÓ̘‡ÚÂθÌÓ„Ó ÓÚ‰ÂÎÂÌˡ Ò‚Ó·Ó‰ÌÓÈ Ò˚‚ÓÓÚÍË Ë
˜Â‰‰ÂËÁ‡ˆËË Ò˚ÌÓ„Ó ÁÂ̇. «ÂÌÓ Ò ÓÒÚ‡ÚÓ˜ÌÓÈ Ò˚‚ÓÓÚÍÓÈ ÔÓÒΠDONI®Drainer
ÔÓÒÚÛÔ‡ÂÚ ‚ ÔÂÙÓËÓ‚‡ÌÌ˚È�ˇ˘ËÍ Ì‡ ÔÂÒÒ-ÚÂÎÂÊÍÂ. ¬Û˜ÌÛ˛ ÔÂÒÒ-ÚÂÎÂÊ͇
ÒÚ‡‚ËÚ¸Òˇ ÔÓ‰ ÔÂÒÒ, „‰Â Ò˚̇ˇ χÒÒ‡ ÔÂÒÒÛÂÚÒˇ ÔË Ô·‚ÌÓÏ ÔÓ‚˚¯ÂÌËË ‰‡‚ÎÂÌˡ
‰Ó 3 Í„ ̇ 1 Í„ Ò˚‡, Ò ˆÂθ˛ ÓÍÓ̘‡ÚÂθÌÓ„Ó ‰ÂÌËÓ‚‡Ìˡ. œÓˆÂÒÒ ˜Â‰‰ÂËÁ‡ˆËË
ÔÓÚÂ͇ÂÚ ‚ ÔÂÒÒ-ÚÂÎÂÊÍÂ.
“ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
-‚ÏÂÒÚËÏÓÒÚ¸ ÔÂÒÒ-ÚÂÎÂÊÍË max 180 Í„;
-‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 150 Î/ÏËÌ.
œ‰̇Á̇˜ÂÌ ‰Îˇ ÎÓ͇θÌÓÈ ÏÓÈÍË.
DONI®Prepress
ÃÓ‰ÛÎ Á‡ ‰ÂÌË‡ÌÂ Ë ˜Â‰‡ËÁ‡ˆËˇ
Draining and cheddaring module
ÃÓ‰Ûθ ‰Îˇ ÓÍÓ̘‡ÚÂθÌÓ„Ó ÓÚ‰ÂÎÂÌˡ
Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË

17
 DONI®Cheddarmatic - ÏÓ‰ÛÎ Á‡ ÌÂÔÂÍ˙Ò̇ÚÓ ‰ÂÌË‡ÌÂ Ë ˜Â‰‡ËÁ‡ˆËˇ
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ ÓÚ‰ÂΡÌ ̇ ҂ӷӉ̇ڇ ÒÛÓ‚‡Ú͇ Ë ˜Â‰‡ËÁ‡ˆËˇ ̇ ÒËÌÓÚÓ Á˙ÌÓ ‚ ÍÓÌÚÓÎË‡Ì‡ Ò‰‡.
DONI®Cheddarmatic  ̇Ô˙ÎÌÓ Á‡Ú‚ÓÂ̇ ÒËÒÚÂχ Ò ÚË ‰Â̇ÊÌË ÎÂÌÚË. «˙ÌÓ-ÒÛÓ‚‡Ú˙˜Ì‡Ú‡ ÒÏÂÒ Ò ÔÓ‰‡‚‡, ÔÂÁ
‡ÁÔ‰ÂÎËÚÂÎ, ̇ Ô˙‚‡Ú‡ ‰Â̇Ê̇ ÎÂÌÚ‡, ‡ÁÔÓÎÓÊÂ̇ ̇È-‚ËÒÓÍÓ. —ÔˆˇÎ̇ڇ Ë ÍÓÌÒÚÛÍˆËˇ ÔÓÁ‚ÓΡ‚‡ ‰‡ ÒÂ
ÓÚ‰ÂÎË ‰Ó 85% ÒÛÓ‚‡Ú͇. —ÍÓÓÒÚÚ‡ ̇ Ú‡ÁË ÎÂÌÚ‡  ‚ËÒÓ͇ Ë Ì‡ Ì¡ ÔÓ‰ÛÍÚ˙Ú Ò ‰‚ËÊË Ì‡ Ú˙Ì˙Í ÒÎÓÈ. œÓ‰ÛÍÚ˙Ú ÒÂ
ÔÂı‚˙Ρ ̇ ‚ÚÓ‡Ú‡ ÎÂÌÚ‡, ˜ËˇÚÓ ÒÍÓÓÒÚ Â ÔÓ-ÌËÒ͇ Ë ‰‚ËÊÂÌËÂÚÓ ÔÓ‰˙Îʇ‚‡ ̇ ÒÎÓÈ 80-:100 mm. ¬ ̇˜‡ÎÓÚÓ Ë Â
ÏÓÌÚË‡Ì ‡ÁÓı‚‡˘ ÏÂı‡ÌËÁ˙Ï Á‡ ÓÍÓ̘‡ÚÂÎÌÓ ‰ÂÌË‡ÌÂ. —Ή ÔÂÓ·˙˘‡Ì ̇ ÚÂÚ‡Ú‡ ÎÂÌÚ‡, „ÓÚÓ‚ËˇÚ ÔÓ‰ÛÍÚ
ÒÔ·‚ÂÌ Ì‡ Ô·ÒÚ, ̇ÔÛÒ͇ ÏÓ‰Û·. Õ‡ ËÁıÓ‰‡ ÔÌ‚χÚ˘̇ „ËÎÓÚË̇ „Ó ÓÙÓÏˇ ̇ ·ÎÓÍÓ‚Â, ÍÓËÚÓ Ò Ú‡ÌÒÔÓÚË‡Ú
Á‡ Ó·‡·ÓÚ͇ ‚ DONI®Plastformer ËÎË ‚ DONI®Stretchformer. ¬ÂÏÂÚÓ Á‡ ˜Â‰‡ËÁ‡ˆËˇ Ò „ÛÎË‡ ‚ ‰Ë‡Ô‡ÁÓ̇
ÃŒƒ”À» 40:-60 min, ‡ ÚÂÏÔÂ‡ÚÛ‡Ú‡ ‚˙‚ ‚˙Ú¯ÌÓÚÓ ÔÓÒÚ‡ÌÒÚ‚Ó Ò ÔÓ‰‰˙ʇ ‡‚ÚÓχÚ˘ÌÓ Ì‡ 40∞—. ÃÓ‰ÛÎ˙Ú Ò ‰ÓÒÚ‡‚ˇ
MODULES ̇Ô˙ÎÌÓ „ÓÚÓ‚ Á‡ ‡·ÓÚ‡ Ò: βÍÓ‚Â Á‡ Ó·ÒÎÛÊ‚‡ÌÂ; ‚˙Ú¯ÌÓ ÓÒ‚ÂÚÎÂÌËÂ; ÒÂÌÁÓË Á‡ ÌË‚ÓÚÓ Ì‡ ÔÓ‰ÛÍÚ‡; ÏË¢Ë
„·‚Ë Ò‚˙Á‡ÌË Ò ÍÓÎÂÍÚÓ; Ô‡ÌÂÎ Á‡ ÛÔ‡‚ÎÂÌËÂ, ‡ÁÓıÍ‚‡˘ ÏÂı‡ÌËÁ˙Ï Ë ÔÌ‚χÚ˘̇ „ËÎÓÚË̇ ̇ ËÁıÓ‰‡.
ÃŒƒ”À» “ÂıÌ˘ÂÒÍË ‰‡ÌÌË.
DONI®Cheddarmatic 0.5 DONI®Cheddarmatic 1.0
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 500 kg/h ÔË ÌÂÔÂÍ˙ÒÌ‡Ú ÔÓˆÂÒ 1 000 kg/h ÔË ÌÂÔÂÍ˙ÒÌ‡Ú ÔÓˆÂÒ
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 4 kW 7 kW
-‡ÁıÓ‰ ̇ Ô‡‡ 150 kg/h 250 kg/h
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 250 l/min 250 l/min
DONI®Cheddarmatic  ÔÓÂÍÚË‡Ì Á‡ CIP ÏËÂÌÂ.
DONI®Cheddarmatic - module for continuous draining and cheddaring
The module is designed for draining of whey and cheddaring of curd grain 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. Its speed
is high and the product moves in thin layer. Then the product is transferred on to a second line with slower speed. The operation
continues and the thickness of the layer is 80:-100 mm. At the beginning of the line there is a scarifier for final draining. After
turning and falling on to the third line a layer of the ready product leaves the module. At the outlet a pneumatic guillotine cuts
it in blocks which are then transported for processing in DONI®Plastformer or in DONI®Stretchformer. The cheddaring
time is regulated in range from 40 to 60 min. The temperature in the inner space is automatically maintained at 40∞—. The
product is delivered ready for operation with: servicing man holes; internal lighting, level sensors; spray balls connected with
a collector; control panel; scarifier and pneumatic guillotine situated at the outlet.
“echnical characteristics.
DONI®Cheddarmatic 0.5 DONI®Cheddarmatic 1.0
-productivity 500 kg/h during a continuous process 1 000 kg/h during a continuous process
-power 4 kW 7 kW
-steam consumption 150 kg/h 250 kg/h
-air consumption /6 atm/ 250 l/min 250 l/min
DONI®Cheddarmatic is designed for CIP cleaning.
DONI®Cheddarmatic - ÏÓ‰Ûθ ÌÂÔÂ˚‚ÌÓ„Ó ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË
ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ÓÚ‰ÂÎÂÌˡ Ò‚Ó·Ó‰ÌÓÈ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË Ò˚ÌÓ„Ó ÁÂ̇ ‚ ÍÓÌÚÓÎËÛÂÏÓÈ Ò‰Â.
DONI®Cheddarmatic - ÔÓÎÌÓÒÚ¸˛ Á‡ÏÍÌÛÚ‡ˇ ÒËÒÚÂχ Ò ÚÂÏˇ ‰Â̇ÊÌ˚ÏË ÎÂÌÚ‡ÏË. —˚‚ÓÓÚÓ˜ÌÓ-ÁÂÌÓ‚‡ˇ ÒÏÂÒ¸, ˜ÂÂÁ
‡ÒÔ‰ÂÎËÚÂθ, ̇Ô‡‚ΡÂÚÒˇ ̇ ‚ÂıÌ˛˛ ‰Â̇ÊÌÛ˛ ÎÂÌÚÛ, ÒÔˆˇθ̇ˇ ÍÓÌÒÚÛÍˆËˇ ÍÓÚÓÓÈ ÔÓÁ‚ÓΡÂÚ ÓÚ‰ÂÎËÚ¸
‰Ó 85% Ò˚‚ÓÓÚÍË. —ÍÓÓÒÚ¸ ÎÂÌÚ˚ ÔÓ‰Ó·‡Ì‡ Ú‡ÍËÏ Ó·‡ÁÓÏ, ˜ÚÓ ÔÓ‰ÛÍÚ ‡ÒÔ‰ÂΡÂÚÒˇ ÔÓ ÌÂÈ ÚÓÌÍËÏ ÒÎÓÂÏ.
ƒ‡Î ÔÓ‰ÛÍÚ ÔÓÔ‡‰‡ÂÚ Ì‡ ‚ÚÓÛ˛ ÎÂÌÚÛ, ÒÍÓÓÒÚ¸ ÍÓÚÓÓÈ ÌËÊÂ, ˜ÚÓ Ó·ÂÒÔ˜˂‡ÂÚ ÚÓ΢ËÌÛ ÒÎÓˇ ÔÓ‰ÛÍÚ‡ 80-:100 ÏÏ.
¬ ̇˜‡Î ‚ÚÓÓÈ ÎÂÌÚ˚ ‚ÏÓÌÚËÓ‚‡Ì ‡Á˚ıΡ˛˘ËÈ ÏÂı‡ÌËÁÏ ‰Îˇ ÓÍÓ̘‡ÚÂθÌÓ„Ó ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË. œÓÒΠ˜Â„Ó,
ÔÓ‰ÛÍÚ ÒÙÓÏËÓ‚‡ÌÌ˚È ‚ Ô·ÒÚ, ÓÔÓÍˉ˚‚‡ÂÚÒˇ ̇ ÚÂÚ¸˛ ÎÂÌÚÛ Ë Ì‡Ô‡‚ΡÂÚÒˇ ̇ ‚˚ıÓ‰ ËÁ ÏÓ‰ÛΡ. Õ‡ ‚˚ıÓ‰Â
‡ÒÔÓÎÓÊÂ̇ ÔÌ‚χÚ˘ÂÒ͇ˇ „ËθÓÚË̇, ÍÓÚÓ‡ˇ ̇ÂÁ‡ÂÚ Ô·ÒÚ Ì‡ ÍÛÒÍË, ÍÓÚÓ˚ ̇Ô‡‚Ρ˛ÚÒˇ ̇ Ó·‡·ÓÚÍÛ ‚
DONI®Plastformer ËÎË DONI®Stretchformer. ¬ÂÏˇ ˜Â‰‰ÂËÁ‡ˆËË ÍÓηÎÂÚÒˇ ‚ ‰Ë‡Ô‡ÁÓÌ 40-:60 ÏËÌ, ÔË ˝ÚÓÏ
DONI®Cheddarmatic ÚÂÏÔÂ‡ÚÛ‡ ‚Ó ‚ÌÛÚÂÌÌÂÏ ÔÓÒÚ‡ÌÒÚ‚Â ‡‚ÚÓχÚ˘ÂÒÍË ÔÓ‰‰ÂÊË‚‡ÂÚÒˇ ̇ ÛÓ‚Ì 40∞—. ÃÓ‰Ûθ ÔÓÒÚ‡‚ΡÂÚÒˇ
ÔÓÎÌÓÒÚ¸˛ „ÓÚÓ‚˚Ï Í ‡·ÓÚÂ Ë ÓÒ̇˘‡ÂÚÒˇ: βÍÓÏ ‰Îˇ Ó·ÒÎÛÊË‚‡Ìˡ ÏÓ‰ÛΡ; ‚ÌÛÚÂÌÌËÏ ÓÒ‚Â˘ÂÌËÂÏ; ‰‡Ú˜Ë͇ÏË
ÃÓ‰ÛÎ Á‡ ÌÂÔÂÍ˙Ò̇ÚÓ ‰ÂÌË‡ÌÂ Ë ˜Â‰‡ËÁ‡ˆËˇ ÛÓ‚Ìˇ ÔÓ‰ÛÍÚ‡; ÏÓ˛˘ËÏË „ÓÎӂ͇ÏË, Ò‚ˇÁ‡ÌÌ˚ÏË ‚ ÍÓÎÎÂÍÚÓ; Ô‡ÌÂθ˛ ÛÔ‡‚ÎÂÌˡ; ‡Á˚ıΡ˛˘ËÏ ÏÂı‡ÌËÁÏÓÏ
Module for continuous draining and cheddaring Ë ÔÌ‚χÚ˘ÂÒÍÓÈ „ËθÓÚËÌÓÈ Ì‡ ‚˚ıÓ‰Â.
“ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
ÃÓ‰Ûθ ÌÂÔÂ˚‚ÌÓ„Ó ÓÚ‰ÂÎÂÌˡ Ò˚‚ÓÓÚÍË Ë ˜Â‰‰ÂËÁ‡ˆËË DONI®Cheddarmatic 0.5 DONI®Cheddarmatic 1.0
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 500 Í„/˜ ÔË ÌÂÔÂ˚‚ÌÓÏ ÔÓˆÂÒÒ 1 000 Í„/˜ ÔË ÌÂÔÂ˚‚ÌÓÏ ÔÓˆÂÒÒÂ;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 4 ͬ 7 ͬ;
-‡ÒıÓ‰ Ô‡‡ 150 Í„/˜ 250 Í„/˜
-‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 250 Î/ÏËÌ 250 Î/ÏËÌ
DONI®Cheddarmatic ÏÓÂÚÒˇ ÓÚ ˆÂÌÚ‡ÎËÁÓ‚‡ÌÌÓÈ CIP-ÏÓÈÍË.
18
 DONI®Plastformer 1.0 - mÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ̇ ÒËÂÌË̇
DONI®Plastformer 1.0 Ò ËÌÚ„Ë‡ ‚ ÎËÌËËÚ Á‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ ͇¯Í‡‚‡Î, Ôˈ‡ ˜ËÈÁ, ÒÛÎÛ„ÛÌË Ë ‰Û„Ë ÒËÂ̇ ÓÚ ÚËÔ‡
"Ô‡ÒÚ‡ ÙË·ڇ", ÔË ÍÓËÚÓ Ò ËÁËÒÍ‚‡ ÔÎ˙Ú̇ ÒÚÛÍÚÛ‡ Ë ÔÓ-ÌËÒÍÓ ‚Ó‰ÌÓ Ò˙‰˙ʇÌËÂ, Ò Ï‡ÍÒËχÎ̇ ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ
‰Ó 1100 kg/h „ÓÚÓ‚ ÔÓ‰ÛÍÚ. Œ·ËÍÌÓ‚ÂÌÓ Ò ËÁÔÓÎÁ‚‡ Á‡ ÏÓ‰ÂÎË‡Ì ‚ ‡Á΢ÌË ÙÓÏË ÓÚ 150 g ‰Ó 9 000 g. ¬ ÏÓ‰ÛÎ˙Ú ÒÂ
ÔÓ‰‡‚‡Ú ·ÎÓÍÓ‚Â ˜Â‰‡ËÁË‡Î‡ /pH 5,2:-5,4/ ÒË̇ χ҇ Ò ‡ÁÏÂË 150 mm ̇ 150 mm Ò ‰˙ÎÊË̇ 300-:500 mm, ̇ˇÁ‚‡Ú Ò Ò
ÃŒƒ”À» ‰ËÒÍÓ‚‡ ÂÁ‡˜Í‡ ̇ Í˙ÒÓ‚Â Ò ‰Â·ÂÎË̇ ÓÍÓÎÓ 3mm Ë Á‡Â‰ÌÓ Ò ÔÓ‰„ÂÚˡ ‰Ó 72-76∞— ÒÓÎÓ‚ ‡ÁÚ‚Ó ÔÓÔ‡‰‡Ú ‚ ÒÔˆˇÎÌÓ
MODULES ÍÓÌÒÚÛË‡Ì‡ U Ú˙·‡. œË ‰‚ËÊÂÌËÂÚÓ Ì‡ ÒÏÂÒÚ‡ ‚ U Ú˙·‡Ú‡, ÚÂÏÔÂ‡ÚÛ‡Ú‡ ̇ Í˙ÒÓ‚ÂÚ ÒË̇ χ҇ Ò Ôӂ˯‡‚‡ ‰Ó 60-:63∞—,
ÃŒƒ”À» ÔË ÍÓÂÚÓ Úˇ ÒÚ‡‚‡ ÏÂ͇ Ë Ô·ÒÚ˘̇, ͇ÚÓ Â‰ÌÓ‚ÂÏÂÌÌÓ Ò ÚÓ‚‡ Ò ÓÒÓΡ‚‡, ‡·ÒÓ·Ë‡ÈÍË ‡ÁÚ‚ÓÂ̇ڇ ÒÓÎ.  Ó΢ÂÒÚ‚ÓÚÓ
‡·ÒÓ·Ë‡Ì‡ ÒÓÎ Á‡‚ËÒË ÓÚ ÍÓ̈ÂÌÚ‡ˆËˇÚ‡ ̇ „Ó¢ˡ ÒÓÎÓ‚ ‡ÁÚ‚Ó. »ÁÎ˯ÌËˇÚ ÒÓÎÓ‚ ‡ÁÚ‚Ó Ò ‰ÂÌË‡ ÔÂÁ ÔÂÙÓË‡Ì
‚˙Úˇ˘ Ò ·‡‡·‡Ì Á‡ ÔÓ‚ÚÓÌÓ ËÁÔÓÎÁ‚‡ÌÂ. ¬ ·‡‡·‡Ì‡ ÒËÌËÚ Í˙ÒÓ‚Â Ò ÒÎÂÔ‚‡Ú Ë Á‡ÔÓ˜‚‡ Ô˙‚Ó̇˜‡Î̇ ıÓÏÓ„ÂÌËÁ‡ˆËˇ
̇ Ô·ÒÚËÙˈË‡Ì‡Ú‡ ÒË̇ χ҇. ŒÍÓ̘‡ÚÂÎ̇ڇ ıÓÏÓ„ÂÌËÁ‡ˆËˇ Ë Á‡Ô˙΂‡ÌÂÚÓ ‚˙‚ ÙÓÏË Ò ËÁ‚˙¯‚‡ ‚ ÏÓ‰Û· DONI®Former,
ÍÓÈÚÓ Á‡‰˙ÎÊËÚÂÎÌÓ Ò ËÌÚ„Ë‡ ‚ DONI®Plastformer 1.0 Ë ÓÔ‰ÂΡ ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚÚ‡ Ë „ÂÓÏÂÚ˘Ìˡ ‚ˉ ̇ „ÓÚӂˡ
ÔÓ‰ÛÍÚ. œÓËÁ‚Ó‰ËÚÂÎÌÓÒÚÚ‡ ̇ DONI®Plastformer 1.0, ‚ Á‡‚ËÒËÏÓÒÚ ÓÚ ËÌÚ„Ë‡Ìˡ DONI®Former ‚‡Ë‡ ÓÚ 250:-1100 kg/h.
»ÌÒÚ‡ÎË‡Ì‡Ú‡ ÏÓ˘ÌÓÒÚ, ·ÂÁ Ú‡ÁË Ì‡ DONI®Former,  3,5 kW. –‡ÁıÓ‰˙Ú Ì‡ Ô‡‡  150 kg/h. ¬˙ÁÏÓÊÌËÚ ÍÓÌÙË„Û‡ˆËË Ì‡
DONI®Plastformer 1.0 Ò‡ ÔÓ͇Á‡ÌË Ì‡ ÙË„ 1. “ˇı̇ڇ ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ ˘Â ̇ÏÂËÚ ‚ ÓÔËÒ‡Ìˡڇ ̇ DONI®Former.

DONI®Plastformer 1.0 - Module for thermoplastification of curd

DONI®Plastformer 1.0 is integrated in the production lines for kashkaval, pizza cheese, suluguni and other cheese "pasta filata" type
which require dense structure and lower water content. The maximum productivity can reach up to 1100 kg/h ready product. 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 150 mm to 150 mm and
length 300 to 500mm are fed in the module, cut with a disc cutter in pieces with thickness around 3mm and together with the heated to
72-76∞— salt solution enter a specially constructed U pipe. During the movement in the U pipe the temperature of the curd pieces increases
to 60:-63∞— and they become soft and plastic at the same time they are salted by absorbing the dissolved salt. The quantity of the absorbed
salt depends on the concentration of the hot salt solution.The unused salt solution brine is drained through the perforated rotating drum
for reuse. In the drum the curd pieces stick to one another and initial homogenisation of the plastified curd begins. The final homogenisation
and the filling of the moulds is performed in DONI®Former module which is always integrated in DONI®Plastformer 1.0 It determines
the productivity and the geometrical shape of the ready product. The productivity of DONI®Plastformer 1.0, depending on the integrated
DONI®Former varies from 250-:1100 kg/h. The power, without the power of DONI®Former, is 3,5 kW. Steam consumption is 150 kg/h.
The possible configurations of DONI®Plastformer 1.0 are illustrated on fig.1. You can find their productivity in the information
regarding DONI®Former.

DONI®Plastformer 1.0 - ÏÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ò˚‡

DONI®Plastformer 1.0 ËÌÚ„ËÓ‚‡Ì ‚ ÎËÌ˲ ÔÓËÁ‚Ó‰ÒÚ‚‡ ͇˜Í‡‚‡Î‡, pizza cheese, ÒÛÎÛ„ÛÌË Ë ‰Û„Ëı Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ",
ÍÓÚÓ˚È ÔÓÁ‚ÓΡÂÚ ÔÓÎÛ˜ËÚ¸ ÔÎÓÚÌÛ˛ ÒÚÛÍÚÛÛ Ë ÌËÁÍÓ ÒÓ‰ÂʇÌË ‚·„Ë ‚ Ò˚ÌÓÏ ÚÂÒÚÂ. ÇÍÒËχθ̇ˇ ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ -
1100 Í„/˜ „ÓÚÓ‚Ó„Ó ÔÓ‰ÛÍÚ‡. ÃÓ‰Ûθ ÔÓÁ‚ÓΡÂÚ ‚˚ÔÛÒ͇ڸ „ÓÎÓ‚ÍË Ò˚‡ ‚ÂÒÓÏ ÓÚ 150„ ‰Ó 9 000 „ ‡Á΢ÌÓÈ ÙÓÏ˚. ¬ ÏÓ‰Ûθ
ÔÓ‰‡˛ÚÒˇ ·ÎÓÍË ˜Â‰‰ÂËÁÓ‚‡ÌÓÈ /Õ 5,2:-5,4/ Ò˚ÌÓÈ Ï‡ÒÒ˚ ‡ÁÏÂÓÏ 150:-150 ÏÏ Ë ‰ÎËÌÌÓÈ 300-:500 ÏÏ, ÓÌË Ì‡ÂÁ‡˛ÚÒˇ ÔË
ÔÓÏÓ˘Ë ÌÓÊÂÈ Ì‡ ÍÛÒÓ˜ÍË ÚÓ΢ËÌÓÈ ÓÍÓÎÓ 3 ÏÏ Ë ‚ÏÂÒÚÂ Ò ‡ÁÓ„ÂÚ˚Ï ‰Ó 72-76∞— ‡ÒÒÓÎÓÏ ÔÓÔ‡‰‡ÂÚ ‚ ÒÔˆˇθÌÓ Ò
ÍÓÌÒÚÛËÓ‚‡ÌÌÛ˛ U-Ó·‡ÁÌÛ˛ ÚÛ·Û. œÓ ÏÂ ÔÓ‰‚ËÊÂÌˡ ‚ U-Ó·‡ÁÌÓÈ ÚÛ·Â, ÚÂÏÔÂ‡ÚÛ‡ ÍÛÒÓ˜ÍÓ‚ Ò˚‡ ÔÓ‰ÌËχÂÚÒˇ
‰Ó 60:-63∞—, ÔË ˝ÚÓÏ ÓÌ ÒÚ‡ÌÓ‚ËÚ¸Òˇ Ïˇ„ÍËÏ Ë Ô·ÒÚ˘Ì˚Ï. ¬ ˝ÚÓ Ê ‚ÂÏˇ ÔÓıÓ‰ËÚ Ë ÔÓÒÓÎ͇ Ò˚‡, ·Î‡„Ó‰‡ˇ ‡·ÒÓ·ˆËË
ÒÓÎË ËÁ ‡ÒÒÓ·.  Ó΢ÂÒÚ‚Ó ‡·ÒÓ·ËÓ‚‡ÌÌÓÈ ÒÓÎË Á‡‚ËÒËÚ ÓÚ ÍÓ̈ÂÌÚ‡ˆËË ÒÓÎË ‚ „Óˇ˜ÂÏ ‡ÒÒÓÎÂ. À˯ÌËÈ ÒÓ΂ÓÈ
‡ÒÚ‚Ó ‰ÂÌËÛÂÚÒˇ ˜ÂÂÁ ÔÂÙÓËÓ‚‡ÌÌ˚È ‚‡˘‡˛˘ËÈÒˇ ·‡‡·‡Ì ‰Îˇ ÔÓ‚ÚÓÌÓ„Ó ËÒÔÓθÁÓ‚‡Ìˡ. ¬ ·‡‡·‡Ì ÍÛÒÓ˜ÍË
Ò˚‡ ÒÎËÔ‡˛ÚÒˇ Ë Ì‡˜Ë̇ÂÚÒˇ ÔÓˆÂÒÒ Ô·ÒÚËÙË͇ˆËË Ò˚ÌÓÈ Ï‡ÒÒ˚.«‡‚Â¯ÂÌË ÔÓˆÂÒÒ‡ Ô·ÒÚËÙË͇ˆËË Ë Á‡ÔÓÎÌÂÌˡ ÙÓÏ
ÔÓËÒıÓ‰ËÚ ‚ ÏÓ‰ÛΠDONI®Former, ÍÓÚÓ˚È Ó·ˇÁ‡ÚÂθÌÓ ËÌÚ„ËÓ‚‡Ì ‚ DONI®Plastformer 1.0 Ë ÓÔ‰ÂΡÂÚ Â„Ó ÔÓËÁ‚Ó-
‰ËÚÂθÌÓÒÚ¸ Ë ÙÓÏÛ „ÓÚÓ‚Ó„Ó ÔÓ‰ÛÍÚ‡. œÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ DONI®Plastformer 1.0 Á‡‚ËÒËÚ ÓÚ ËÌÚ„ËÓ‚‡ÌÌÓ„Ó ‚ Ì„Ó
DONI®Plastformer 1.0 DONI®Former Ë ‚‡¸ËÛÂÚ ÓÚ 250-:1100 Í„/˜. ”ÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸, ·ÂÁ Û˜ÂÚ‡ DONI®Former, ÒÓÒÚ‡‚ΡÂÚ 3,5 ͬ. –‡ÒıÓ‰
ÃÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ̇ ÒËÂÌË̇ Ô‡‡ - 150 Í„/˜.¬ÓÁÏÓÊ̇ˇ ÍÓÌÙË„Û‡ˆËˇ DONI®Plastformer 1.0 ÔÓ͇Á‡Ì‡ ̇ ËÒ. 1. »ı ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ ·Û‰ÂÚ ÓÔË҇̇
‰‡Î /ÓÔËÒ‡ÌË DONI®Former/.
Module for thermoplastification of curd
ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ò˚‡
19
ÃŒƒ”À»
MODULES
ÃŒƒ”À»

Ò DONI®Former 0.25 Ò DONI®Former 1.0

Ò DONI®Former 0.6 Ò DONI®Former 0.9

DONI®Plastformer 1.0
KÓÌÙË„Û‡ˆËË /ÙË„.1/
Configurations /fig.1/
KÓÌÙË„Û‡ˆËË /ËÒ.1/
Ò DONI®Former 0.6/0.75 Ò DONI®Former 1.1
20
 DONI®Plastformer 2.0 - ÏÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ̇ ÒËÂÌË̇
DONI®Plastformer 2.0 Ò ËÌÚ„Ë‡ ‚ ÎËÌËËÚ Á‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ ͇¯Í‡‚‡Î, Ôˈ‡ ˜ËÈÁ, ÒÛÎÛ„ÛÌË Ë ‰Û„Ë
ÒËÂ̇ ÓÚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ", ÔË ÍÓËÚÓ Ò ËÁËÒÍ‚‡ ÔÎ˙Ú̇ ÒÚÛÍÚÛ‡ Ë ÔÓ-ÌËÒÍÓ ‚Ó‰ÌÓ Ò˙‰˙ʇÌËÂ, Ò
χÍÒËχÎ̇ ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ ‰Ó 2 000 kg/h „ÓÚÓ‚ ÔÓ‰ÛÍÚ. Œ·ËÍÌÓ‚ÂÌÓ Ò ËÁÔÓÎÁ‚‡ Á‡ ÏÓ‰ÂÎË‡Ì ‚
‡Á΢ÌË ÙÓÏË ÓÚ 5 000g ‰Ó 9 000 g. ¬ ÏÓ‰ÛÎ˙Ú Ò ÔÓ‰‡‚‡Ú ·ÎÓÍÓ‚Â ˜Â‰‡ËÁË‡Î‡ /pH 5,2:-5,4/ ÒË̇ χ҇
Ò ‡ÁÏÂË 150 mm ̇ 150 mm Ò ‰˙ÎÊË̇ 300:-500 mm, ̇ˇÁ‚‡Ú ÒÂ Ò ‰ËÒÍÓ‚‡ ÂÁ‡˜Í‡ ̇ Í˙ÒÓ‚Â Ò ‰Â·ÂÎË̇
ÓÍÓÎÓ 3mm Ë Á‡Â‰ÌÓ Ò ÔÓ‰„ÂÚˡ ‰Ó 72-76∞— ÒÓÎÓ‚ ‡ÁÚ‚Ó ÔÓÔ‡‰‡Ú ‚ ÒÔˆˇÎÌÓ ÍÓÌÒÚÛË‡Ì‡ U Ú˙·‡.
ÃŒƒ”À» œË ‰‚ËÊÂÌËÂÚÓ Ì‡ ÒÏÂÒÚ‡ ‚ U Ú˙·‡Ú‡, ÚÂÏÔÂ‡ÚÛ‡Ú‡ ̇ Í˙ÒÓ‚ÂÚ ÒË̇ χ҇ Ò Ôӂ˯‡‚‡ ‰Ó 60:-63∞—,
ÔË ÍÓÂÚÓ Úˇ ÒÚ‡‚‡ ÏÂ͇ Ë Ô·ÒÚ˘̇, ͇ÚÓ Â‰ÌÓ‚ÂÏÂÌÌÓ Ò ÚÓ‚‡ Ò ÓÒÓΡ‚‡, ‡·ÒÓ·Ë‡ÈÍË ‡ÁÚ‚ÓÂ̇ڇ
MODULES ÒÓÎ.  Ó΢ÂÒÚ‚ÓÚÓ ‡·ÒÓ·Ë‡Ì‡ ÒÓÎ Á‡‚ËÒË ÓÚ ÍÓ̈ÂÌÚ‡ˆËˇÚ‡ ̇ „Ó¢ˡ ÒÓÎÓ‚ ‡ÁÚ‚Ó. »ÁÎ˯ÌËˇÚ ÒÓÎÓ‚
ÃŒƒ”À» ‡ÁÚ‚Ó Ò ‰ÂÌË‡ ÔÂÁ ÔÂÙÓË‡Ì ‚˙Úˇ˘ Ò ·‡‡·‡Ì Á‡ ÔÓ‚ÚÓÌÓ ËÁÔÓÎÁ‚‡ÌÂ. ¬ ·‡‡·‡Ì‡ ÒËÌËÚÂ
Í˙ÒÓ‚Â Ò ÒÎÂÔ‚‡Ú Ë Á‡ÔÓ˜‚‡ Ô˙‚Ó̇˜‡Î̇ ıÓÏÓ„ÂÌËÁ‡ˆËˇ ̇ Ô·ÒÚËÙˈË‡Ì‡Ú‡ ÒË̇ χ҇. ŒÍÓ̘‡ÚÂÎ̇ڇ
ıÓÏÓ„ÂÌËÁ‡ˆËˇ Ë Á‡Ô˙΂‡ÌÂÚÓ ‚˙‚ ÙÓÏË Ò ËÁ‚˙¯‚‡ ‚ ÏÓ‰Û· DONI®Former, ÍÓÈÚÓ Á‡‰˙ÎÊËÚÂÎÌÓ ÒÂ
ËÌÚ„Ë‡ ‚ DONI®Plastformer 2.0 Ë ÓÔ‰ÂΡ ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚÚ‡ Ë „ÂÓÏÂÚ˘Ìˡ ‚ˉ ̇ „ÓÚӂˡ ÔÓ‰ÛÍÚ.
œÓËÁ‚Ó‰ËÚÂÎÌÓÒÚÚ‡ ̇ DONI®Plastformer 2.0, ‚ Á‡‚ËÒËÏÓÒÚ ÓÚ ËÌÚ„Ë‡Ìˡ DONI®Former ‚‡Ë‡
ÓÚ 1 000-:2 000 kg/h. »ÌÒÚ‡ÎË‡Ì‡Ú‡ ÏÓ˘ÌÓÒÚ, ·ÂÁ Ú‡ÁË Ì‡ DONI Former,  5,5 kW. –‡ÁıÓ‰‡ ̇ Ô‡‡  250 kg/h.
¬˙ÁÏÓÊÌËÚ ÍÓÌÙË„Û‡ˆËË Ì‡ DONI®Plastformer 2.0 Ò‡ ÔÓ͇Á‡ÌË Ì‡ ÙË„ 2. “ˇı̇ڇ ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ ˘Â
̇ÏÂËÚ ‚ ÓÔËÒ‡Ìˡڇ ̇ DONI®Former.

DONI®Plastformer 2.0 - module for thermoplastification of curd

DONI®Plastformer 2.0 is integrated in the production lines for kashkaval, pizza cheese, suluguni and other cheese
"pasta filata" type which require dense structure and lower moisture content. The maximum productivity can reach up
to 2 000 kg/h finished product. It is usually used for moulding into different shapes from 5 000 g to 9 000 g. Cheddared
/pH 5,2:-5,4/ curd blocks with size 150 mm to 150 mm and length 300 to 500mm are fed in the module, cut with a disc
cutter in pieces with thickness of around 3mm and together with the heated to 72-76∞— salt solution enter a specially
constructed U pipe. During the movement in the U pipe the temperature of the curd pieces increases to 60:-63∞— and
they become soft and plastic at the same time they are salted by absorbing the dissolved salt. The quantity of the
absorbed salt depends on the concentration of the hot salt solution. The unused salt solution is drained through the
perforated rotating drum for reuse. In the drum the curd pieces stick to one another and initial homogenisation of the
plastified curd begins.The final homogenisation and the filling of the moulds are performed in DONI®Former module
which is always integrated in DONI®Plastformer 2.0. It determines the productivity and the geometrical shape of
the ready product. The productivity of DONI®Plastformer 2.0, depending on the integrated DONI®Former varies from
1 000:-2 000 kg/h.The power, without the power of DONI®Former, is 5,5 kW. Steam consumption is 250 kg/h.The
possible configurations of DONI®Plastformer 2.0 are illustrated on fig. 2. You can find their productivity in the
information regarding DONI®Former.

DONI®Plastformer 2.0 - ÏÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ò˚‡

DONI®Plastformer 2.0 ËÌÚ„ËÓ‚‡Ì ‚ ÎËÌ˲ ÔÓËÁ‚Ó‰ÒÚ‚‡ ͇˜Í‡‚‡Î‡, pizza cheese, ÒÛÎÛ„ÛÌË Ë ‰Û„Ëı
Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ", ÍÓÚÓ˚È ÔÓÁ‚ÓΡÂÚ ÔÓÎÛ˜ËÚ¸ ÔÎÓÚÌÛ˛ ÒÚÛÍÚÛÛ Ë ÌËÁÍÓ ÒÓ‰ÂʇÌË ‚·„Ë ‚
Ò˚ÌÓÏ ÚÂÒÚÂ. ÇÍÒËχθ̇ˇ ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ - 2 000 Í„/˜ „ÓÚÓ‚Ó„Ó ÔÓ‰ÛÍÚ‡. ÃÓ‰Ûθ ÔÓÁ‚ÓΡÂÚ ‚˚ÔÛÒ͇ڸ
„ÓÎÓ‚ÍË Ò˚‡ ‚ÂÒÓÏ ÓÚ 5 000„ ‰Ó 9 000 „ ‡Á΢ÌÓÈ ÙÓÏ˚. ¬ ÏÓ‰Ûθ ÔÓ‰‡˛ÚÒˇ ·ÎÓÍË ˜Â‰‰ÂËÁÓ‚‡ÌÓÈ
/Õ 5,2:-5,4//Ò˚ÌÓÈ Ï‡ÒÒ˚ ‡ÁÏÂÓÏ 150-:150 ÏÏ Ë ‰ÎËÌÌÓÈ 300-:500 ÏÏ, ÓÌË Ì‡ÂÁ‡˛ÚÒˇ ÔË ÔÓÏÓ˘Ë ÌÓÊÂÈ
̇ ÍÛÒÓ˜ÍË ÚÓ΢ËÌÓÈ ÓÍÓÎÓ 3 ÏÏ Ë ‚ÏÂÒÚÂ Ò ‡ÁÓ„ÂÚ˚Ï ‰Ó 72-76∞— ‡ÒÒÓÎÓÏ ÔÓÔ‡‰‡ÂÚ ‚ ÒÔˆˇθÌÓ

DONI®Plastformer 2.0 ÒÍÓÌÒÚÛËÓ‚‡ÌÌÛ˛ U-Ó·‡ÁÌÛ˛ ÚÛ·Û. œÓ ÏÂ ÔÓ‰‚ËÊÂÌˡ ‚ U-Ó·‡ÁÌÓÈ ÚÛ·Â, ÚÂÏÔÂ‡ÚÛ‡ ÍÛÒÓ˜ÍÓ‚
Ò˚‡ ÔÓ‰ÌËχÂÚÒˇ ‰Ó 60:-63∞—, ÔË ˝ÚÓÏ ÓÌ ÒÚ‡ÌÓ‚ËÚ¸Òˇ Ïˇ„ÍËÏ Ë Ô·ÒÚ˘Ì˚Ï. ¬ ˝ÚÓ Ê ‚ÂÏˇ ÔÓıÓ‰ËÚ Ë
ÃÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡Ì ̇ ÒËÂÌË̇ ÔÓÒÓÎ͇ Ò˚‡, ·Î‡„Ó‰‡ˇ ‡·ÒÓ·ˆËË ÒÓÎË ËÁ ‡ÒÒÓ·.  Ó΢ÂÒÚ‚Ó ‡·ÒÓ·ËÓ‚‡ÌÌÓÈ ÒÓÎË Á‡‚ËÒËÚ ÓÚ
Module for thermoplastification of curd ÍÓ̈ÂÌÚ‡ˆËË ÒÓÎË ‚ „Óˇ˜ÂÏ ‡ÒÒÓÎÂ. À˯ÌËÈ ÒÓ΂ÓÈ ‡ÒÚ‚Ó ‰ÂÌËÛÂÚÒˇ ˜ÂÂÁ ÔÂÙÓËÓ‚‡ÌÌ˚È
‚‡˘‡˛˘ËÈÒˇ ·‡‡·‡Ì ‰Îˇ ÔÓ‚ÚÓÌÓ„Ó ËÒÔÓθÁÓ‚‡Ìˡ. ¬ ·‡‡·‡Ì ÍÛÒÓ˜ÍË Ò˚‡ ÒÎËÔ‡˛ÚÒˇ Ë Ì‡˜Ë̇ÂÚÒˇ
ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ò˚‡ ÔÓˆÂÒÒ Ô·ÒÚËÙË͇ˆËË Ò˚ÌÓÈ Ï‡ÒÒ˚. «‡‚Â¯ÂÌË ÔÓˆÂÒÒ‡ Ô·ÒÚËÙË͇ˆËË Ë Á‡ÔÓÎÌÂÌˡ ÙÓÏ ÔÓËÒıÓ‰ËÚ
‚ ÏÓ‰ÛΠDONI®Former, ÍÓÚÓ˚È Ó·ˇÁ‡ÚÂθÌÓ ËÌÚ„ËÓ‚‡Ì ‚ DONI®Plastformer 2.0 Ë ÓÔ‰ÂΡÂÚ Â„Ó
ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ Ë ÙÓÏÛ „ÓÚÓ‚Ó„Ó ÔÓ‰ÛÍÚ‡. œÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ DONI®Plastformer 2.0 Á‡‚ËÒËÚ ÓÚ
ËÌÚ„ËÓ‚‡ÌÌÓ„Ó ‚ ÌÂ„Ó DONI®Former Ë ‚‡¸ËÛÂÚ ÓÚ 1 000-:2 000 Í„/˜. ”ÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸, ·ÂÁ Û˜ÂÚ‡
DONI®Former, ÒÓÒÚ‡‚ΡÂÚ 5,5 ͬ. –‡ÒıÓ‰ Ô‡‡ - 250 Í„/˜. ¬ÓÁÏÓÊ̇ˇ ÍÓÌÙË„Û‡ˆËˇ DONI®Plastformer 2.0
ÔÓ͇Á‡Ì‡ ̇ ËÒ. 2. »ı ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ ·Û‰ÂÚ ÓÔË҇̇ ‰‡Î /ÓÔËÒ‡ÌË DONI®Former/.
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ÃŒƒ”À»
MODULES
ÃŒƒ”À»

Ò DONI®Former 1.5

Ò DONI®Former 1.7

DONI®Plastformer 2.0
KÓÌÙË„Û‡ˆËË /ÙË„.2/
Configurations /fig.2/
KÓÌÙË„Û‡ˆËË /ËÒ.2/

Ò DONI®Former CD
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 DONI®Former 0.25 - ÏÓ‰ÛÎ Á‡ ÂÍÒÚÛ‰Ë‡Ì ̇ ÒËÌË Ì˯ÍË /ÙË„ÛÌË ÒËÂ̇/
ÃŒƒ”À» ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ ÌÂÔÂÍ˙Ò̇ÚÓ ÂÍÒÚÛ‰Ë‡Ì ̇ ÒËÌË Ì˯ÍË ÔË ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ ÙË„ÛÌË
MODULES ÒËÂ̇. ¡‡ÁÓ‚ËˇÚ ÏÓ‰ÛÎ Ò ‰ÓÒÚ‡‚ˇ Ò ‰‚ χÚ˘ÌË ÔÓ‰„‚‡ÂÏË ÔÎÓ˜Ë Á‡ Ì˯ÍË Ø6 mm Ë Ø14 mm, Ò
ÃŒƒ”À» ÍÓËÚÓ ÒΉ Óı·ʉ‡Ì Ò ÔÎÂÚ‡Ú ‡Á΢ÌË ÙË„ÛË. ÇÚ˘ÌËÚ ÔÎÓ˜Ë Ò ÔÓ‰„ˇ‚‡Ú Ò ‡‚ÚÓÌÓÏ̇
ÂÎÂÍÚ˘ÂÒ͇ ÒËÒÚÂχ, ‚ÎËÁ‡˘‡ ‚ ÍÓÏÔÎÂÍÚ‡ˆËˇÚ‡. Õ‡ ËÁıÓ‰‡ ̇ „ÓÚӂˡ ÔÓ‰ÛÍÚ Ò‡ ÏÓÌÚË‡ÌË ‰˛ÁË,
ÍÓËÚÓ ‡ÁÔ˙ÒÍ‚‡Ú ΉÂ̇ ‚Ó‰‡ Á‡ Ô‰‚‡ËÚÂÎÌÓ Óı·ʉ‡ÌÂ. œË Á‡ˇ‚͇ ÏÓ„‡Ú ‰‡ ·˙‰‡Ú ‰ÓÒÚ‡‚ÂÌË
χÚ˘ÌË ÔÎÓ˜Ë Ò ‡ÁÏÂË Ì‡ ÓÚ‚ÓËÚ ‡Á΢ÌË ÓÚ Òڇ̉‡ÚÌËÚÂ.
“ÂıÌ˘ÂÒÍË ‰‡ÌÌË;
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 250 kg/h;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 2 kW;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ Ì‡ ÒËÒÚÂχڇ Á‡ ÔÓ‰„ˇ‚‡Ì 4 kW.
DONI®Former 0.25 P1.0 Ò ËÌÚ„Ë‡ Ò‡ÏÓ ‚ DONI®Plastformer 1.0.
DONI®Former 0.25 - module for the extrusion of cheese fibres /figure shaped cheese/
The module is designed for 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 after cooling are plaited
into different figures. The moulding plates are heated with an autonomous electrical system which is included
in the set. Nozzles are installed at the outlet. They spray ice cold water for preliminary cooling.
If requested moulding plates with non-standard openings can be delivered.
“echnical specifications;
-productivity 250 kg/h;
-power 2 kW;
-heating system power 4 kW.
DONI®Former 0.25 P1.0 is integrated only in DONI®Plastformer 1.0.
DONI®Former 0.25 - мÓ‰Ûθ ÙÓÏËÓ‚‡Ìˡ Ò˚Ì˚ı ÌËÚÂÈ /‰Îˇ ÙË„ÛÌ˚ı Ò˚Ó‚/
ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ÌÂÔÂ˚‚ÌÓ„Ó ÙÓÏËÓ‚‡Ìˡ Ò˚Ì˚ı ÌËÚÂÈ ‰Îˇ ÔÓËÁ‚Ó‰ÒÚ‚‡ ÙË„ÛÌ˚ı
Ò˚Ó‚. ¡‡ÁÓ‚˚È ÏÓ‰Ûθ ÔÓÒÚ‡‚ΡÂÚÒˇ Ò ‰‚ÛÏˇ χÚˈ‡ÏË ÓÒ̇˘ÂÌÌ˚ÏË Û·‡¯Í‡ÏË ‰Îˇ ÔÓ‰Ó„‚‡,
ÍÓÚÓ˚ ÔÓÁ‚ÓΡ˛Ú ÔÓÎÛ˜ËÚ¸ ÌËÚË Ø6 ÏÏ Ë Ø14 ÏÏ, ‰‡Î ÌËÚË Óı·ʉ‡˛ÚÒˇ Ë ÒÔÎÂÚ‡˛ÚÒˇ ‚ ‡Á΢Ì˚Â
ÙË„Û˚. ÇÚˈ˚ ÔÓ‰Ó„‚‡˛ÚÒˇ ÓÚ ‡‚ÚÓÌÓÏÌÓÈ ˝ÎÂÍÚ˘ÂÒÍÓÈ ÒËÒÚÂÏ˚, ‚ıÓ‰ˇ˘ÂÈ ‚ ÍÓÏÔÎÂÍÚ‡ˆË˛.
Õ‡ ‚˚ıӉ „ÓÚÓ‚˚È ÔÓ‰ÛÍÚ Ô‰‚‡ËÚÂθÌÓ Óı·ʉ‡ÂÚÒˇ Ή-‚Ó‰ÓÈ, ÍÓÚÓ‡ˇ ÔÓ‰‡ÂÚÒˇ ˜ÂÂÁ ÙÓÒÛÌÍË.
ƒÓÔÓÎÌËÚÂθÌÓ ÏÓ„ÛÚ ·˚Ú¸ ÛÒÚ‡ÌÓ‚ÎÂÌ˚ χÚˈ˚ Ò ‰Û„ËÏË ‡ÁÏÂ‡ÏË ÓÚ‚ÂÒÚËÈ ÔË Ê·ÌËË Á‡Í‡Á˜Ë͇.
“ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 250 Í„/˜;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 2 ͬ;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ ÒËÒÚÂÏ˚ ÔÓ‰Ó„‚‡ 4 ͬ.
DONI®Former 0.25 Ð1.0 ËÌÚ„ËÛÂÚÒˇ ÚÓθÍÓ ‚ DONI®Plastformer 1.0.

DONI®Former 0.25
ÃÓ‰ÛÎ Á‡ ÂÍÒÚÛ‰Ë‡Ì ̇ ÒËÌË Ì˯ÍË /ÙË„ÛÌË ÒËÂ̇/
Module for the extrusion of cheese fibres /figure shaped cheese/
ÃÓ‰Ûθ ÙÓÏËÓ‚‡Ìˡ Ò˚Ì˚ı ÌËÚÂÈ /‰Îˇ ÙË„ÛÌ˚ı Ò˚Ó‚/

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ÃŒƒ”À»
MODULES
ÃŒƒ”À»

DONI®Former 0.6 - ÏÓ‰ÛÎ Á‡ ÒËÂ̇ Ò˙Ò ÒÎÓËÒÚ‡ ÒÚÛÍÚÛ‡ /ÒÛÎÛ„ÛÌË Ë ‰./

ÃÓ‰ÛÎ˙Ú ÂÔ‰̇Á̇˜ÂÌ Á‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ ÒËÂ̇ Ò˙Ò ÒÎÓËÒÚ‡ ÒÚÛÍÚÛ‡. ƒÓÒÚ‡‚ˇ Ò Ò˙Ò ÒËÎÌÓ
̇ÍÎÓÌÂ̇ ‰ÌÓ¯ÌÂÍÓ‚‡, ÔÓ‰„‚‡Âχ ͇ÏÂ‡. ÃÓ‰ÂÎË‡ÌÂÚÓ Ì‡ ÔÓ‰ÛÍÚ‡ Ò ËÁ‚˙¯‚‡ ‚ Ô·ÒÚχÒÓ‚Ë
ˆËÎË̉˘ÌË ÙÓÏË, ‡ ˇÁ‡ÌÂÚÓ Ì‡ ÒË̇ڇ χ҇  ˙˜ÌÓ.
“ÂıÌ˘ÂÒÍË ‰‡ÌÌË:
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 400:-600 kg/h ‚ Ú‡‰ËˆËÓÌÌË ˆËÎË̉˘ÌË ÙÓÏË 0,5:-1,5 kg;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 0,75 kW.
DONI®Former 0.6 P1.0 Ò ËÌÚ„Ë‡ Ò‡ÏÓ ‚ DONI®Plastformer 1.0.

DONI®Former 0.6 - module for cheese with layered structure /suluguni/

The module is designed for the production of multi layered structure cheese. It is delivered with a very
inclined one-auger heated chamber. The moulding of the product is performed in plastic, cylindrical moulds
and the curd cutting is performed manually.
Technical specifications:
-productivity 400-:600 kg/h in traditional cylindrical moulds 0,5-:1,5 kg;
-power 0,75 kW.
DONI®Former 0.6 P1.0 is integrated only in DONI®Plastformer 1.0.
DONI®Former 0.6 - ÏÓ‰Ûθ ‰Îˇ ÔÓËÁ‚Ó‰ÒÚ‚‡ Ò˚Ó‚ ÒÓ ÒÎÓËÒÚÓÈ ÒÚÛÍÚÛÓÈ /ÒÛÎÛ„ÛÌË Ë ‰./
ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ÔÓËÁ‚Ó‰ÒÚ‚‡ Ò˚Ó‚ ÒÓ ÒÎÓËÒÚÓÈ ÒÚÛÍÚÛÓÈ. œÓÒÚ‡‚ΡÂÚÒˇ Ò Ì‡ÍÎÓÌÌÓÈ
Ó‰ÌÓ¯ÌÂÍÓ‚ÓÈ, ÔÓ‰Ó„‚‡ÂÏÓÈ Í‡ÏÂÓÈ. ‘ÓÏËÓ‚‡ÌË ÔÓ‰ÛÍÚ‡ ÓÒÛ˘ÂÒڂΡÂÚÒˇ ‚ Ô·ÒÚχÒÒÓ‚ÓÏ
ˆËÎË̉Â, ̇ÂÁ‡ÂÚÒˇ ÒÙÓÏËÓ‚‡Ì̇ˇ Ò˚̇ˇ χÒÒ‡ ‚Û˜ÌÛ˛.
“ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 400:-600 Í„/˜ ÔË ËÒÔÓθÁÓ‚‡ÌËË ˆËÎË̉˘ÂÒÍËı ÙÓÏ 0,5-:1,5 Í„;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 0,75 ͬ.
DONI®Former 0.6 Ð1.0 ËÌÚ„ËÛÂÚÒˇ ÚÓθÍÓ ‚ DONI®Plastformer 1.0.

DONI®Former 0.6
ÃÓ‰ÛÎ Á‡ ÒËÂ̇ Ò˙Ò ÒÎÓËÒÚ‡ ÒÚÛÍÚÛ‡ /ÒÛÎÛ„ÛÌË Ë ‰./
Module for cheese with layered structure /suluguni/
ÃÓ‰Ûθ ‰Îˇ ÔÓËÁ‚Ó‰ÒÚ‚‡ Ò˚Ó‚ ÒÓ ÒÎÓËÒÚÓÈ ÒÚÛÍÚÛÓÈ /ÒÛÎÛ„ÛÌË Ë ‰./

24
 DONI® Former 0.6/0.75 - ÏÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò ‡‚ÚÓχÚ˘ÌÓ ˇÁ‡Ì /͇¯Í‡‚‡Î, pizza cheese Ë ‰./
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ Ó·ÂÏÌÓ ‰ÓÁË‡Ì ̇ ÒËÂÌË̇ Ë ˙˜ÌÓ Á‡Ô˙΂‡Ì ̇ ÙÓÏË. »Á„‡‰ÂÌ
 ÓÚ ‰‚Û¯ÌÂÍÓ‚‡ ͇ÏÂ‡ Ë ‰‚‡ ‰ÓÁË‡˘Ë ˆËÎË̉˙‡ Ò „ÛÎËÛÂÏÓ ÔÓ ‚ËÒӘ̇ Á‡Ô˙΂‡ÌÂ.
–ˇÁ‡ÌÂÚÓ Â ‡‚ÚÓχÚ˘ÌÓ Ò ÔÌ‚χÚ˘ÂÌ ÌÓÊ.
œ‰·„‡ Ò ‚ ‰‚ ÏÓ‰ËÙË͇ˆËË Ò˙Ò ÒΉÌËÚ ÚÂıÌ˘ÂÒÍË ‰‡ÌÌË:
DONI® Former 0.6 P1.0
ÃŒƒ”À» -ÙÓÏÓ‚‡Ì ̇ Í˙ÒÓ‚Â ÓÚ 250 g ‰Ó 1 000 g
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 350:-600 kg/h;
MODULES -ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 0,75 kW.
ÃŒƒ”À» -‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 250 l/min.
DONI® Former 0.75 P1.0
-ÙÓÏÓ‚‡Ì ̇ Í˙ÒÓ‚Â ÓÚ 1 000 g ‰Ó 3 000 g
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 600:-750 kg/h:
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 0,75 kW.
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 250 l/min.
ÃÓ‰ÛÎËÚ Ò ËÌÚ„Ë‡Ú Ò‡ÏÓ ‚ DONI®Plastformer 1.0
DONI®Former 0.6/0.75 - module for dosing with automatic cutting /kashkaval, pizza cheese etc./
The Module is designed for volume dosing and manual filling of moulds. It has two two-auger chambers
and two dosing cylinders with regulated height filling. The cutting is automatic with a pneumatic knife.
It is offered in two modifications with the following technical specifications:
DONI®Former 0.6 P1.0
-moulding of pieces from 250 g to 1 000 g
-productivity 350-:600 kg/h;
-power 0,75 kW.
-air consumption/6 atm/ 250 l/min.
DONI®Former 0.75 P1.0
-moulding of pieces from 1 000 g to 3 000 g
-productivity 600-:750 kg/h:
-power 0,75 kW.
-air consumption /6 atm/ 250 l/min.
The modules are integrated only in DONI®Plastformer 1.0
DONI®Former 0.6/0.75 - ÏÓ‰Ûθ ‰Îˇ ‡‚ÚÓχÚ˘ÂÒÍÓ„Ó ‰ÓÁËÓ‚‡Ìˡ /͇˜Í‡‚‡Î, pizza cheese Ë ‰./
ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ Ó·˙ÂÏÌÓ„Ó ‰ÓÁËÓ‚‡Ìˡ Ò˚‡ Ë Û˜ÌÓ„Ó Á‡ÔÓÎÌÂÌˡ ÙÓÏ. ŒÒ̇˘ÂÌ
‰‚Û¯ÌÂÍÓ‚ÓÈ Í‡ÏÂÓÈ Ë ‰‚ÛÏˇ ‰ÓÁËÛ˛˘ËÏË ˆËÎË̉‡ÏË Ò „ÛÎËÛÂÏ˚Ï Á‡ÔÓÎÌÂÌËÂÏ ÔÓ
‚˚ÒÓÚÂ. œÓÂÁ͇ ÓÒÛ˘ÂÒڂΡÂÚÒˇ ‡‚ÚÓχÚ˘ÂÒÍË ÔË ÔÓÏÓ˘Ë ÔÌ‚χÚ˘ÂÒÍÓ„Ó ÌÓʇ.
œ‰·„‡˛ÚÒˇ ‰‚ ÏÓ‰ËÙË͇ˆËË ÒÓ ÒÎÂ‰Û˛˘ËÏË ÚÂıÌ˘ÂÒÍËÏË ı‡‡ÍÚÂËÒÚË͇ÏË:
DONI®Former 0.6 P1.0
-ÙÓÏËÓ‚‡ÌË „ÓÎÓ‚ÓÍ ÓÚ 250 „ ‰Ó 1 000 „;
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 350:-600 Í„/˜;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 0,75 ͬ;
-‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 250 Î/ÏËÌ.
DONI®Former 0.75 P1.0
DONI® Former 0.6/0.75 -ÙÓÏËÓ‚‡ÌË „ÓÎÓ‚ÓÍ ÓÚ 1 000 „ ‰Ó 3 000 „;
ÃÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò ‡‚ÚÓχÚ˘ÌÓ ˇÁ‡Ì /͇¯Í‡‚‡Î, pizza cheese Ë ‰./ -ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 600:-750 Í„/˜;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 0,75 ͬ;
Module for dosing with automatic cutting /kashkaval, pizza cheese etc./ -‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 250 Î/ÏËÌ.
ÃÓ‰Ûθ ‰Îˇ ‡‚ÚÓχÚ˘ÂÒÍÓ„Ó ‰ÓÁËÓ‚‡Ìˡ /͇˜Í‡‚‡Î, pizza cheese Ë ‰./ ÃÓ‰ÛÎË ËÌÚ„ËÛ˛ÚÒˇ ÚÓθÍÓ ‚ DONI®Plastformer 1.0

25
 DONI®Former 1.0/1.5 - ÏÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ë ÙÓÏÓ‚‡Ì /͇¯Í‡‚‡Î, pizza cheese Ë ‰./
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ Ó·ÂÏÌÓ ‰ÓÁË‡ÌÂ Ë ÏÓ‰ÂÎË‡Ì ̇ ÒËÂÌË̇ ‚ Ô·ÒχÒÓ‚Ë ÙÓÏË.
»Á„‡‰ÂÌ Â ÓÚ ‰‚Û¯ÌÂÍÓ‚‡ ͇ÏÂ‡ Ë ÔËÚËÒ͇˘‡ ÔÎÓ˜‡, ÍÓˇÚÓ ‰ÓÁË‡ ÍÓ΢ÂÒÚ‚ÓÚÓ ÒËÂÌË̇
‰ËÂÍÚÌÓ ‚˙‚ ÙÓχڇ. –ˇÁ‡ÌÂÚÓ Â ‡‚ÚÓχÚ˘ÌÓ Ò ÔÌ‚χÚ˘ÂÌ ÌÓÊ.
œ‰·„‡ Ò ‚ ‰‚ ÏÓ‰ËÙË͇ˆËË Ò˙Ò ÒΉÌËÚ ÚÂıÌ˘ÂÒÍË ‰‡ÌÌË:
ÃŒƒ”À» DONI®Former 1.0 P1.0 ËÌÚ„Ë‡Ì ‚ DONI®Former 1.0
MODULES -ÏÓ‰ÂÎË‡Ì ‚˙‚ ÙÓÏË ÓÚ 6 000 g ‰Ó 9 000 g
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 800:-1 000 kg/h;
ÃŒƒ”À» -ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 1.0 kW.
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 250 l/min.
DONI®Former 1.5 P2.0 ËÌÚ„Ë‡Ì ‚ DONI®Former 2.0
-ÏÓ‰ÂÎË‡Ì ‚˙‚ ÙÓÏË ÓÚ 6 000 g ‰Ó 9 000 g
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 1 000:-1 500 kg/h:
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 2.0 kW.
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 250 l/min.

DONI®Former 1.0/1.5 - module for dosing and moulding /kashkaval, pizza cheese etc./
The Module is designed for volume dosing and moulding of curd in plastic moulds. It has one two-auger
chamber and a pressing plate which doses the curd quantity directly into the mould. The cutting is automatic
with a pneumatic knife.
It is offered in two modifications with the following technical specifications:
DONI®Former 1.0 P1.0 integrated in DONI®Former 1.0
-moulding in moulds from 6 000 g to 9 000 g
-productivity 800-:1 000 kg/h;
-power 1.0 kW.
-air consumption/6 atm/ 250 l/min.
DONI®Former 1.5 P2.0 integrated in DONI®Former 2.0
-moulding in moulds from 6 000 g to 9 000 g
-productivity 1 000-:1 500 kg/h:
-power 2.0 kW.
-air consumption/6 atm/ 250 l/min.

DONI®Former 1.0/1.5 - ÏÓ‰Ûθ ‰Îˇ ‡‚ÚÓχÚ˘ÂÒÍÓ„Ó ‰ÓÁËÓ‚‡Ìˡ Ë ÙÓÏÓ‚‡Ìˡ /͇˜Í‡‚‡Î, pizza cheese Ë ‰./
ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ Ó·˙ÂÏÌÓ„Ó ‰ÓÁËÓ‚‡Ìˡ Ë ÙÓÏËÓ‚‡Ìˡ „ÓÎÓ‚ÓÍ Ò˚‡ ‚ Ô·ÒÚχÒÒÓ‚˚ı
ÙÓχı. ŒÒ̇˘ÂÌ ‰‚Û¯ÌÂÍÓ‚ÓÈ Í‡ÏÂÓÈ Ë ÔËÊËÏÌÓÈ ÔÎËÚÓÈ, ÍÓÚÓ‡ˇ ‰ÓÁËÛÂÚ ÍÓ΢ÂÒÚ‚Ó Ò˚‡
ÌÂÔÓÒ‰ÒÚ‚ÂÌÌÓ ‚ ÙÓχı. œÓÂÁ͇ ÓÒÛ˘ÂÒڂΡÂÚÒˇ ‡‚ÚÓχÚ˘ÂÒÍË ÔË ÔÓÏÓ˘Ë ÔÌ‚χÚ˘ÂÒÍÓ„Ó ÌÓʇ.
œ‰·„‡˛ÚÒˇ ‰‚ ÏÓ‰ËÙË͇ˆËË ÒÓ ÒÎÂ‰Û˛˘ËÏË ÚÂıÌ˘ÂÒÍËÏË ı‡‡ÍÚÂËÒÚË͇ÏË:
DONI®Former 1.0 Ð1.0 /ËÌÚ„ËÛÂÚÒˇ ‚ DONI®Plastformer 1.0/
-ÙÓÏËÓ‚‡ÌË „ÓÎÓ‚ÓÍ ÓÚ 6 000 „ ‰Ó 9 000 „;
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 800:-1 000 Í„/˜;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 1.0 ͬ;
-‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 250 Î/ÏËÌ.
DONI®Former 1.5 Ð2.0 /ËÌÚ„ËÛÂÚÒˇ ‚ DONI®Plastformer 1.0/
DONI®Former 1.0/1.5 -ÙÓÏËÓ‚‡ÌË „ÓÎÓ‚ÓÍ ÓÚ 6 000 „ ‰Ó 9 000 „;
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 1 000:-1 500 Í„/˜;
ÃÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ë ÙÓÏÓ‚‡Ì /͇¯Í‡‚‡Î, pizza cheese Ë ‰./ -ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 2.0 ͬ;
Module for dosing and moulding /kashkaval, pizza cheese etc./ -‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 50 Î/ÏËÌ.

ÃÓ‰Ûθ ‰Îˇ ‡‚ÚÓχÚ˘ÂÒÍÓ„Ó ‰ÓÁËÓ‚‡Ìˡ Ë ÙÓÏÓ‚‡Ìˡ

/͇˜Í‡‚‡Î, pizza cheese Ë ‰./
26
 DONI®Former 0.9/1.7 - ÏÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò ‡‚ÚÓχÚ˘ÌÓ ˇÁ‡ÌÂ Ë Á‡Ô˙΂‡Ì /͇¯Í‡‚‡Î, pizza
cheese Ë ‰./
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ Ó·ÂÏÌÓ ‰ÓÁË‡Ì ̇ ÒËÂÌË̇ Ë ‡‚ÚÓχÚËÁË‡ÌÓ Á‡Ô˙΂‡Ì ̇ ÙÓÏË.
»Á„‡‰ÂÌ Â ÓÚ ‰‚Û¯ÌÂÍÓ‚‡ ͇ÏÂ‡ Ë Â‰ËÌ ‰ÓÁË‡˘ ˆËÎË̉˙ Ò „ÛÎËÛÂÏÓ ÔÓ ‚ËÒÓ˜Ë̇ Á‡Ô˙΂‡ÌÂ.
–ˇÁ‡ÌÂÚÓ Â ‡‚ÚÓχÚ˘ÌÓ Ò ÔÌ‚χÚ˘ÂÌ ÌÓÊ. ¬„‡Ê‰‡ Ò ‚ ‡‚ÚÓχÚËÁË‡ÌË ÎËÌËË ‚ χÎÍË Ë Ò‰ÌË
Ô‰ÔˡÚˡ.
ÃŒƒ”À» œ‰·„‡ Ò ‚ ‰‚ ÏÓ‰ËÙË͇ˆËË Ò˙Ò ÒΉÌËÚ ÚÂıÌ˘ÂÒÍË ‰‡ÌÌË:
DONI®Former0.9 P1.0 ËÌÚ„Ë‡Ì ‚ DONI®Plastformer 1.0
MODULES -ÏÓ‰ÂÎË‡Ì ‚˙‚ ÙÓÏË ÓÚ 6 000 g ‰Ó 9 000 g
ÃŒƒ”À» -ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 700:-900 kg/h;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 1.0 kW.
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 350 l/min.
DONI®Former1.7 P2.0 ËÌÚ„Ë‡Ì ‚ DONI®Plastformer 2.0
-ÏÓ‰ÂÎË‡Ì ‚˙‚ ÙÓÏË ÓÚ 6 000 g ‰Ó 9 000 g
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 1 400:-1 700 kg/h:
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 2.0 kW.
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 350 l/min.

DONI®Former 0.9/1.7 - module for dosing with automated cutting and filling / kashkaval, pizza cheese etc./
The module is designed for volume dosing of curd and automated filling of moulds. It has one two-auger
chamber and one dosing cylinder with filling with regulated height. The cutting is automatic with a pneumatic
knife. It is built in automated lines in small and medium dairy factories.
It is offered in two modifications with the following technical specifications:
DONI®Former0.9 P1.0 integrated in DONI®Plastformer1.0
-moulding in moulds from 6 000 g to 9 000 g
-productivity 700-:900 kg/h;
-power 1.0 kW.
-air consumption /6 atm/ 350 l/min.
DONI®Former1.7 P2.0 integrated in DONI®Plastformer 2.0
- moulding of moulds from 6 000 g to 9 000 g
- productivity 1 400-:1 700 kg/h:
- power 2.0 kW.
- air consumption/6 atm/ 350 l/min.

DONI®Former 0.9/1.7 - ÏÓ‰Ûθ ‰Îˇ ‰ÓÁËÓ‚‡Ìˡ Ò ‡‚ÚÓχÚ˘ÂÒÍËÏ Á‡ÔÓÎÌÂÌËÂÏ Ë ÔÓÂÁÍÓÈ

/͇˜Í‡‚‡Î, pizza cheese Ë ‰./
ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ Ó·˙ÂÏÌÓ„Ó ‰ÓÁËÓ‚‡Ìˡ Ò˚‡ Ë ‡‚ÚÓχÚ˘ÂÒÍÓ„Ó Á‡ÔÓÎÌÂÌˡ ÙÓÏ. ŒÒ̇˘ÂÌ
‰‚Û¯ÌÂÍÓ‚ÓÈ Í‡ÏÂÓÈ Ë Ó‰ÌËÏ ‰ÓÁËÛ˛˘ËÏ ˆËÎË̉ÓÏ Ò Á‡ÔÓÎÌÂÌËÂÏ „ÛÎËÛÂÏ˚Ï ÔÓ ‚˚ÒÓÚÂ.
œÓÂÁ͇ ÓÒÛ˘ÂÒڂΡÂÚÒˇ ‡‚ÚÓχÚ˘ÂÒÍË ÔË ÔÓÏÓ˘Ë ÔÌ‚χÚ˘ÂÒÍÓ„Ó ÌÓʇ. ¬ÒÚ‡Ë‚‡ÂÚÒˇ ‚
‡‚ÚÓχÚËÁËÓ‚‡ÌÌ˚ ÎËÌËË, ÔÓ‰ıÓ‰ËÚ ‰Îˇ ÏÂÎÍËı Ë Ò‰ÌËı Ô‰ÔˡÚËÈ.
œ‰·„‡˛ÚÒˇ ‰‚ ÏÓ‰ËÙË͇ˆËË ÒÓ ÒÎÂ‰Û˛˘ËÏË ÚÂıÌ˘ÂÒÍËÏË ı‡‡ÍÚÂËÒÚË͇ÏË:

DONI®Former 0.9/1.7 DONI®Former 0.9 Ð1.0 /ËÌÚ„ËÛÂÚÒˇ ‚ DONI®Plastformer 1.0/

-ÙÓÏËÓ‚‡ÌË „ÓÎÓ‚ÓÍ ÓÚ 6 000 „ ‰Ó 9 000 „;
ÃÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò ‡‚ÚÓχÚ˘ÌÓ ˇÁ‡ÌÂ Ë Á‡Ô˙΂‡Ì -ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 700:-900 Í„/˜;
/͇¯Í‡‚‡Î, pizza cheese Ë ‰./ -ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 1.0 ͬ;
-‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 350 Î/ÏËÌ.
Module for dosing with automated cutting and filling DONI®Former 1.7 Ð2.0 /ËÌÚ„ËÛÂÚÒˇ ‚ DONI®Plastformer 2.0/
/kashkaval, pizza cheese etc./ -ÙÓÏËÓ‚‡ÌË „ÓÎÓ‚ÓÍ ÓÚ 6 000 „ ‰Ó 9 000 „;
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 1 400:-1 700 Í„/˜;
ÃÓ‰Ûθ ‰Îˇ ‰ÓÁËÓ‚‡Ìˡ Ò ‡‚ÚÓχÚ˘ÂÒÍËÏ Á‡ÔÓÎÌÂÌËÂÏ Ë -ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 2.0 ͬ;
ÔÓÂÁÍÓÈ /͇˜Í‡‚‡Î, pizza cheese Ë ‰./ -‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 350 Î/ÏËÌ.

27
 DONI®Former CD 1.1/2.0 - мÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò ‡‚ÚÓχÚ˘ÌÓ ˇÁ‡ÌÂ Ë Á‡Ô˙΂‡ÌÂ
/͇¯Í‡‚‡Î, pizza cheese Ë ‰./
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ Ó·ÂÏÌÓ ‰ÓÁË‡Ì ̇ ÒËÂÌË̇ Ë ‡‚ÚÓχÚËÁË‡ÌÓ Á‡Ô˙΂‡Ì ̇ ÙÓÏË
Ë ÏÛÎÚËÙÓÏË. »Á„‡‰ÂÌ Â ÓÚ ‰‚Û¯ÌÂÍÓ‚‡ ͇ÏÂ‡ Ë ‰ÓÁË‡˘Ë ˆËÎË̉Ë, ÔÓ ‰‚‡ ̇ ‚ÒˇÍ‡ ‡·ÓÚ̇
ÔÓÁËˆËˇ ̇ ͇ÛÒ·, Ò „ÛÎËÛÂÏÓ ÔÓ ‚ËÒӘ̇ Á‡Ô˙΂‡ÌÂ. –ˇÁ‡ÌÂÚÓ Â ‡‚ÚÓχÚ˘ÌÓ Ò ÔÌ‚χÚ˘ÂÌ
ÌÓÊ. ¬„‡Ê‰‡ Ò ‚ ‡‚ÚÓχÚËÁË‡ÌË ÎËÌËË ‚ Ò‰ÌË Ë „ÓÎÂÏË Ô‰ÔˡÚˡ.
œ‰·„‡ Ò ‚ ‰‚ ÏÓ‰ËÙË͇ˆËË Ò˙Ò ÒΉÌËÚ ÚÂıÌ˘ÂÒÍË ‰‡ÌÌË:
DONI®Former CD 1.1 P1.0 ËÌÚ„Ë‡Ì ‚ DONI®Plastformer 1.0
ÃŒƒ”À» -ÏÓ‰ÂÎË‡Ì ‚˙‚ ÙÓÏË ÓÚ 100 g ‰Ó 1 000 g
800:-1 100 kg/h;
MODULES -ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 2.0 kW.
ÃŒƒ”À» -‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 250 l/min.
DONI®Former CD 2.0 P2.0 ËÌÚ„Ë‡Ì ‚ DONI®Plastformer 1.0
-ÏÓ‰ÂÎË‡Ì ‚˙‚ ÙÓÏË ÓÚ 1 000 g ‰Ó 3 000 g
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 1 400:-2 000 kg/h:
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 3.0 kW.
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 250 l/min.

DONI®Former CD 1.1/2.0 - module for dosing with automated cutting and filling
/kashkaval, pizza cheese etc./
The module is designed for volume dosing of curd and automated filling of moulds and block moulds.
It has one two-auger chamber and dosing cylinders two on every operating position of the carousel, with
filling with regulated height. The cutting is automatic with a pneumatic knife. It is built in automated lines
in medium and large dairy factories.
It is offered in two modifications with the following technical specifications:
DONI®Former CD 1.1 P1.0 integrated in DONI®Plastformer 1.0
-moulding in moulds from 100 g to 1 000 g
-productivity 800:-1 100 kg/h;
-power 2.0 kW.
-air consumption /6 atm/ 250 l/min.
DONI®Former CD 2.0 P2.0 integrated in DONI®Plastformer 2.0
-moulding in moulds from 1 000 g to 3 000 g
-productivity 1 400:-2 000 kg/h:
-power 3.0 kW;
-air consumption/6 atm/ 250 l/min.

DONI®Former CD 1.1/2.0 - мÓ‰Ûθ ‰Îˇ ‰ÓÁËÓ‚‡Ìˡ Ò ‡‚ÚÓχÚ˘ÂÒÍËÏ Á‡ÔÓÎÌÂÌËÂÏ Ë ÔÓÂÁÍÓÈ

/͇˜Í‡‚‡Î, pizza cheese Ë ‰./
ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ Ó·˙ÂÏÌÓ„Ó ‰ÓÁËÓ‚‡Ìˡ Ò˚‡ Ë ‡‚ÚÓχÚ˘ÂÒÍÓ„Ó Á‡ÔÓÎÌÂÌˡ ÙÓÏ Ë
ÏÛθÚËÙÓÏ. ŒÒ̇˘ÂÌ ‰‚Û¯ÌÂÍÓ‚ÓÈ Í‡ÏÂÓÈ Ë ˜ÂÚ˚ÂıÒÂ͈ËÓÌÌÓÈ Í‡ÛÒÂθ˛, ÔÓ ‰‚‡ ‰ÓÁËÛ˛˘Ëı
ˆËÎË̉‡ ‚ ͇ʉÓÈ ÒÂ͈ËË, Ò Á‡ÔÓÎÌÂÌËÂÏ „ÛÎËÛÂÏ˚Ï ÔÓ ‚˚ÒÓÚÂ. œÓÂÁ͇ ÓÒÛ˘ÂÒڂΡÂÚÒˇ
‡‚ÚÓχÚ˘ÂÒÍË ÔË ÔÓÏÓ˘Ë ÔÌ‚χÚ˘ÂÒÍÓ„Ó ÌÓʇ. ¬ÒÚ‡Ë‚‡ÂÚÒˇ ‚ ‡‚ÚÓχÚËÁËÓ‚‡ÌÌ˚ ÎËÌËË,
ÔÓ‰ıÓ‰ËÚ ‰Îˇ Ò‰ÌËı Ë ÍÛÔÌ˚ı Ô‰ÔˡÚËÈ.
œ‰·„‡˛ÚÒˇ ‰‚ ÏÓ‰ËÙË͇ˆËË ÒÓ ÒÎÂ‰Û˛˘ËÏË ÚÂıÌ˘ÂÒÍËÏË ı‡‡ÍÚÂËÒÚË͇ÏË:
DONI®Former CD 1.1/2.0 DONI®Former CD 1.1 Ð1.0 /ËÌÚ„ËÛÂÚÒˇ ‚ DONI®Plastformer 1.0/:
-ÙÓÏËÓ‚‡ÌË „ÓÎÓ‚ÓÍ ÓÚ 100 „ ‰Ó 1 000 „;
ÃÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò ‡‚ÚÓχÚ˘ÌÓ ˇÁ‡ÌÂ Ë Á‡Ô˙΂‡Ì -ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 800:-1 100 Í„/˜;
/͇¯Í‡‚‡Î, pizza cheese Ë ‰./ -ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 2.0 ͬ;
-‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 250 Î/ÏËÌ.
Module for dosing with automated cutting and filling DONI®Former CD 2.0 Ð2.0 /ËÌÚ„ËÛÂÚÒˇ ‚ DONI®Plastformer 2.0/:
/kashkaval, pizza cheese etc./ -ÙÓÏËÓ‚‡ÌË „ÓÎÓ‚ÓÍ ÓÚ 1 000 „ ‰Ó 3 000 „;
1 400:-2 000 Í„/˜;
ÃÓ‰Ûθ ‰Îˇ ‰ÓÁËÓ‚‡Ìˡ Ò ‡‚ÚÓχÚ˘ÂÒÍËÏ Á‡ÔÓÎÌÂÌËÂÏ Ë -ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 3.0 ͬ;
ÔÓÂÁÍÓÈ /͇˜Í‡‚‡Î, pizza cheese Ë ‰./ -‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 250 Î/ÏËÌ.
28
 DONI®Former CS 1.1/2.0 - ÏÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò ‡‚ÚÓχÚ˘ÌÓ ˇÁ‡ÌÂ Ë Á‡Ô˙΂‡Ì /͇¯Í‡‚‡Î, pizza cheese Ë ‰./
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ Ó·ÂÏÌÓ ‰ÓÁË‡Ì ̇ ÒËÂÌË̇ Ë ‡‚ÚÓχÚËÁË‡ÌÓ Á‡Ô˙΂‡Ì ̇ ÙÓÏË Ë ÏÛÎÚËÙÓÏË. »Á„‡‰ÂÌ Â
ÓÚ ‰‚Û¯ÌÂÍÓ‚‡ ͇ÏÂ‡ Ë ‰ÓÁË‡˘Ë ˆËÎË̉Ë, ÔÓ Â‰ËÌ Ì‡ ‚ÒˇÍ‡ ‡·ÓÚ̇ ÔÓÁËˆËˇ ̇ ͇ÛÒ·, Ò „ÛÎËÛÂÏÓ ÔÓ ‚ËÒÓ˜Ë̇
Á‡Ô˙΂‡ÌÂ. –ˇÁ‡ÌÂÚÓ Â ‡‚ÚÓχÚ˘ÌÓ Ò ÔÌ‚χÚ˘ÂÌ ÌÓÊ. ¬„‡Ê‰‡ Ò ‚ ‡‚ÚÓχÚËÁË‡ÌË ÎËÌËË ‚ Ò‰ÌË Ë „ÓÎÂÏË Ô‰ÔˡÚˡ.
œ‰·„‡ Ò ‚ ‰‚ ÏÓ‰ËÙË͇ˆËË Ò˙Ò ÒΉÌËÚ ÚÂıÌ˘ÂÒÍË ‰‡ÌÌË:
ÃŒƒ”À» DONI®Former CS 1.1 P1.0 ËÌÚ„Ë‡Ì ‚ DONI®Plastformer 1.0
MODULES -ÏÓ‰ÂÎË‡Ì ‚˙‚ ÙÓÏË ÓÚ 5 000 g ‰Ó 9 000 g
700:-1 100 kg/h;
ÃŒƒ”À» -ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 2.0 kW.
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 100 l/min.
DONI®Former CS 1.1 P2.0 ËÌÚ„Ë‡Ì ‚ DONI®Plastformer 2.0
-ÏÓ‰ÂÎË‡Ì ‚˙‚ ÙÓÏË ÓÚ 5 000 g ‰Ó 9 000 g
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 1 500:-2 000 kg/h:
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 3.0 kW.
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 100 l/min.
DONI®Former CS 1.1/2.0 - module for dosing with automated cutting and filling / kashkaval, pizza cheese etc./
The module is designed for volume dosing of curd and automated filling of moulds and block moulds. It has one two-auger chamber
and dosing cylinders - one on every operating position of the carousel, with filling with regulated height. The cutting is automatic with
a pneumatic knife. It is built in automated lines in medium and large dairy factories.
It is offered in two modifications with the following technical specifications:
DONI®Former CS 1.1 P1.0 integrated in DONI®Plastformer 1.0
-moulding of moulds from 5 000 g to 9 000 g
-productivity 700-:1 100 kg/h;
-power 2.0 kW;
-air consumption /6 atm/ 100 l/min.
DONI®Former CS 2.0 P2.0 integrated in DONI®Plastformer 2.0
-moulding of moulds from 5 000 g to 9 000 g ;
-productivity 1 500-:2 000 kg/h;
-power 3.0 kW;
-air consumtion /6 atm/ 100 l/min.
DONI®Former CS 1.1/2.0 - ÏÓ‰Ûθ ‰Îˇ ‰ÓÁËÓ‚‡Ìˡ Ò ‡‚ÚÓχÚ˘ÂÒÍËÏ Á‡ÔÓÎÌÂÌËÂÏ Ë ÔÓÂÁÍÓÈ /͇˜Í‡‚‡Î, pizza cheese Ë ‰./
ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ Ó·˙ÂÏÌÓ„Ó ‰ÓÁËÓ‚‡Ìˡ Ò˚‡ Ë ‡‚ÚÓχÚ˘ÂÒÍÓ„Ó Á‡ÔÓÎÌÂÌˡ ÙÓÏ Ë ÏÛθÚËÙÓÏ. ŒÒ̇˘ÂÌ
‰‚Û¯ÌÂÍÓ‚ÓÈ Í‡ÏÂÓÈ Ë ˜ÂÚ˚ÂıÒÂ͈ËÓÌÌÓÈ Í‡ÛÒÂθ˛, ÔÓ Ó‰ÌÓÏÛ ‰ÓÁËÛ˛˘ÂÏÛ ˆËÎË̉Û ‚ ͇ʉÓÈ ÒÂ͈ËË, Ò Á‡ÔÓÎÌÂÌËÂÏ
„ÛÎËÛÂÏ˚Ï ÔÓ ‚˚ÒÓÚÂ. œÓÂÁ͇ ÓÒÛ˘ÂÒڂΡÂÚÒˇ ‡‚ÚÓχÚ˘ÂÒÍË ÔË ÔÓÏÓ˘Ë ÔÌ‚χÚ˘ÂÒÍÓ„Ó ÌÓʇ. ¬ÒÚ‡Ë‚‡ÂÚÒˇ ‚
‡‚ÚÓχÚËÁËÓ‚‡ÌÌ˚ ÎËÌËË, ÔÓ‰ıÓ‰ËÚ ‰Îˇ Ò‰ÌËı Ë ÍÛÔÌ˚ı Ô‰ÔˡÚËÈ.
œ‰·„‡˛ÚÒˇ ‰‚ ÏÓ‰ËÙË͇ˆËË ÒÓ ÒÎÂ‰Û˛˘ËÏË ÚÂıÌ˘ÂÒÍËÏË ı‡‡ÍÚÂËÒÚË͇ÏË:
DONI®Former CS 1.1 Ð1.0 /ËÌÚ„ËÛÂÚÒˇ ‚ DONI®Plastformer 1.0 :
-ÙÓÏËÓ‚‡ÌË „ÓÎÓ‚ÓÍ ÓÚ 5 000 „ ‰Ó 9 000 „;
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 700:-1 100 Í„/˜;
DONI®Former CS 1.1/2.0 -ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 2.0 ͬ;
-‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 100 Î/ÏËÌ.
ÃÓ‰ÛÎ Á‡ ‰ÓÁË‡ÌÂ Ò ‡‚ÚÓχÚ˘ÌÓ ˇÁ‡ÌÂ Ë Á‡Ô˙΂‡Ì DONI®Former CS 2.0 Ð2.0 /ËÌÚ„ËÛÂÚÒˇ ‚ DONI®Plastformer 2.0 /:
/͇¯Í‡‚‡Î, pizza cheese Ë ‰./ -ÙÓÏËÓ‚‡ÌË „ÓÎÓ‚ÓÍ ÓÚ 5 000 „ ‰Ó 9 000 „;
1 500:-2 000 Í„/˜;
Module for dosing with automated cutting and filling -ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 3.0 ͬ;
/kashkaval, pizza cheese etc./ -‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 100 Î/ÏËÌ.
ÃÓ‰Ûθ ‰Îˇ ‰ÓÁËÓ‚‡Ìˡ Ò ‡‚ÚÓχÚ˘ÂÒÍËÏ Á‡ÔÓÎÌÂÌËÂÏ
Ë ÔÓÂÁÍÓÈ /͇˜Í‡‚‡Î, pizza cheese Ë ‰./
29
 DONI®Stretchfomer 0.8 - ÏÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡ÌÂ Ë ‡ÁÚˇ„‡Ì ̇ ÒËÂÌË̇
DONI®Stretchfomer 0.8 Ò ËÌÚ„Ë‡ ‚ ÎËÌËËÚ Á‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ ÏÓˆ‡· Ë ‰Û„Ë ÒËÂ̇ ÓÚ
ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ", ÔË ÍÓËÚÓ Ò ËÁËÒÍ‚‡ Ì˯Íӂˉ̇ ÒÚÛÍÚÛ‡ Ë ÔÓ-‚ËÒÓÍÓ ‚Ó‰ÌÓ Ò˙‰˙ʇÌËÂ,
Ò Ï‡ÍÒËχÎ̇ ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ ‰Ó 800 kg/h „ÓÚÓ‚ ÔÓ‰ÛÍÚ. ¬ ÏÓ‰ÛÎ˙Ú Ò ÔÓ‰‡‚‡Ú ·ÎÓÍÓ‚Â ˜Â‰‡Ë-
ÁË‡Î‡ /pH 5,2:-5,4/ ÒË̇ χ҇ Ò ‡ÁÏÂË 150 mm ̇ 150 mm Ò ‰˙ÎÊË̇ 300-:500 mm, ̇ˇÁ‚‡Ú ÒÂ
Ò ‰ËÒÍÓ‚‡ ÂÁ‡˜Í‡ ̇ Í˙ÒÓ‚Â Ò ‰Â·ÂÎË̇ ÓÍÓÎÓ 3 mm, ÍÓËÚÓ Ò ÔÓ‰‡‚‡Ú ‚ ‰‚Û¯ÌÂÍÓ‚‡ ͇ÏÂ‡ Á‡
ÚÂÏÓÔ·ÒÚËÙË͇ˆËˇ Ò „Ó¢‡ ‚Ó‰‡ /80∞—/. ŒÏÂÍ̇·ڇ ÒËÂÌË̇ ÔÂÏË̇‚‡ ‚ ͇ÏÂ‡ Á‡ ‡ÁÚˇ„‡ÌÂ,
ÒΉ ÍÓÂÚÓ ÔÓÔ‡‰‡ ‚˙‚ ÙÓÏÓ‚‡˘Ëˇ ÏÓ‰ÛÎ. DONI®Stretchfomer 0.8 Â Ò ‚„‡‰Â̇ ÒËÒÚÂχ Á‡
ÃŒƒ”À» „ÂÌÂË‡Ì ̇ „Ó¢‡ ‚Ó‰‡ Ë ‡‚ÚÓχÚ˘ÌÓ ÔÓ‰‰˙ʇÌ ̇ ÚÂÏÔÂ‡ÚÛ‡Ú‡. ¬Ò˘ÍË ÔÓ‚˙ıÌÓÒÚË ‚
ÍÓÌÚ‡ÍÚ Ò ÔÓ‰ÛÍÚ‡ Ò‡ Ò ‚ËÒÓÍÓÛÒÚÓȘ˂Ó, ÌÂÁ‡ÎÂÔ‚‡˘Ó ÔÓÍËÚË ‡Á¯ÂÌÓ Á‡ ı‡ÌË.
MODULES “ÂıÌ˘ÂÒÍË ‰‡ÌÌË:
ÃŒƒ”À» -ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ/ ‚ Á‡‚ËÒËÏÓÒÚ ÓÚ ËÌÚ„Ë‡Ìˡ DONI®Former MC /150:-800 kg/h;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ/ ·ÂÁ Ú‡ÁË Ì‡ DONI®Former/ 4,5 kW;
-‡ÁıÓ‰ ̇ Ô‡‡ 150 kg/h;
-‰˙ÎÊË̇ ̇ ¯ÌÂÍÓ‚ÂÚ 1 500 mm;
-‰Ë‡ÏÂÚ˙ ̇ ¯ÌÂÍÓ‚ÂÚ 200 mm.
ÃÓ‰ÛÎ˙Ú ËÁËÒÍ‚‡ CIP-ÏËÂÌÂ.

DONI®Stretchfomer 0.8 - module for thermoplastification and stretching of cheese

DONI®Stretchfomer 0.8 is integrated in production lines for mozzarella and other cheese of "pasta filata"
type which require fibre like structure and higher moisture content. The maximum productivity can reach
up to 800 kg/h ready product. Cheddared /pH 5,2:-5,4/ curd blocks with size 150 mm to 150 mm and
length 300 to 500mm are fed into the module, cut with a disc cutter in pieces with thickness of around 3mm.
After, they are fed into the two-auger chamber for hot water /80∞—/ thermoplastification. The softened curd
goes into a chamber for stretching and then it is transferred in a moulding module. DONI®Stretchfomer 0.8
has an integrated system for hot water generation and automated maintenance of temperature. All the
materials that come in contact with the product have highly resistant, non-stick, food grade surface.
Technical specifications:
-productivity /depending on the integrated DONI®FormerMC/ 150-:800 kg/h;
-power /without that of DONI®Former/ 4,5 kW;
-steam consumption 150 kg/h;
-screws length 1 500 mm;
-screws diameter 200 mm.
The module requires CIP-cleaning.

DONI®Stretchfomer 0.8 - ÏÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ë ‚˚Úˇ„Ë‚‡Ìˡ Ò˚‡

DONI®Stretchfomer 0.8 ËÌÚ„ËÛÂÚÒˇ ‚ ÎËÌËË ÔÓËÁ‚Ó‰ÒÚ‚‡ ÏÓˆ‡ÂÎÎ˚ Ë ‰Û„Ëı ‚ˉӂ Ò˚‡ ÚËÔ‡
"Ô‡ÒÚ‡ ÙË·ڇ". œË Â„Ó ËÒÔÓθÁÓ‚‡ÌËË ÔÓÎÛ˜‡ÂÏ Ò˚ ÒÓ ÒÎÓËÒÚÓÈ ÒÚÛÍÚÛÓÈ Ë ‚˚ÒÓÍËÏ ÒÓ‰ÂʇÌËÂÏ
‚·„Ë. ÇÍÒËχθ̇ˇ ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ - ‰Ó 800 Í„/˜ „ÓÚÓ‚Ó„Ó ÔÓ‰ÛÍÚ‡. ¬ ÏÓ‰Ûθ ÔÓ‰‡˛ÚÒˇ ·ÎÓÍË
˜Â‰‰ÂËÁÓ‚‡ÌÓÈ /Õ 5,2:-5,4/ Ò˚ÌÓÈ Ï‡ÒÒ˚ ‡ÁÏÂÓÏ 150:-150 ÏÏ Ë ‰ÎËÌÌÓÈ 300-:500 ÏÏ, ÓÌË
̇ÂÁ‡˛ÚÒˇ ÔË ÔÓÏÓ˘Ë ÌÓÊÂÈ Ì‡ ÍÛÒÓ˜ÍË ÚÓ΢ËÌÓÈ ÓÍÓÎÓ 3 ÏÏ, Á‡ÚÂÏ ˝ÚË ÍÛÒÓ˜ÍË ÔÓ‰‡˛ÚÒˇ ‚
‰‚Û¯ÌÂÍÓ‚Û˛ ͇ÏÂÛ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ò „Óˇ˜ÂÈ ‚Ó‰ÓÈ /80∞—/. –‡ÁÏˇ„˜ÂÌ̇ˇ Ò˚̇ˇ χÒÒ‡
ÔÓıÓ‰ËÚ ‚ ͇ÏÂÛ ‚˚Úˇ„Ë‚‡Ìˡ, ÔÓÒΠ˜Â„Ó ÔÓÔ‡‰‡ÂÚ ‚ ÏÓ‰Ûθ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ.
¬ DONI®Stretchfomer 0.8 ‚ÒÚÓÂ̇ ÒËÒÚÂχ „ÂÌÂËÓ‚‡Ìˡ „Óˇ˜ÂÈ ‚Ó‰˚ Ë ‡‚ÚÓχÚ˘ÂÒÍÓÈ ÔÓ‰‰ÂÊÍË
ÚÂÏÔÂ‡ÚÛ˚. Õ‡ ‚Ò ÔÓ‚ÂıÌÓÒÚË, ÍÓÚÓ˚ ‚ÒÚÛÔ‡˛Ú ‚ ÍÓÌÚ‡ÍÚ Ò ÔÓ‰ÛÍÚÓÏ, ̇ÌÂÒÂÌÓ ÒÔˆˇθÌÓÂ
ÛÒÚÓȘ˂Ó ÔÓÍ˚ÚËÂ, ÍÓÚÓÓ Ì ÔÓÁ‚ÓΡÂÚ ÔÓ‰ÛÍÚÛ ÔËÎËÔ‡Ú¸. ƒ‡ÌÌÓ ÔÓÍ˚ÚË ‡Á¯ÂÌÓ

DONI®Stretchfomer 0.8
ËÒÔÓθÁÓ‚‡Ú¸ ‚ Ôˢ‚ÓÈ ÔÓÏ˚¯ÎÂÌÌÓÒÚË.
“ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
ÃÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡ÌÂ Ë ‡ÁÚˇ„‡Ì ̇ ÒËÂÌË̇ -ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ /Á‡‚ËÒËÚ ÓÚ ‚ÒÚÓÂÌÌÓ„Ó DONI®FormerMC/ 150:-800 Í„/˜;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ /·ÂÁ Û˜ÂÚ‡ DONI®Former/ 4,5 ͬ;
Module for thermoplastification and stretching of cheese -‡ÒıÓ‰ Ô‡‡ 150 Í„/˜;
ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ë ‚˚Úˇ„Ë‚‡Ìˡ Ò˚‡ -‰ÎË̇ ¯ÌÂ͇ 1 500 ÏÏ;
-‰Ë‡ÏÂÚ ¯ÌÂ͇ 200 ÏÏ.
ÃÓ‰Ûθ ÏÓÂÚÒˇ ÓÚ ˆÂÌÚ‡ÎËÁÓ‚‡ÌÌÓÈ CIP-ÏÓÈÍË.
30
 DONI®Stretchformer 1.2 - ÏÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡ÌÂ Ë ‡ÁÚˇ„‡Ì ̇ ÒËÂÌË̇
DONI®Stretchformer 1.2 Ò ËÌÚ„Ë‡ ‚ ÎËÌËËÚ Á‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ ÏÓˆ‡· Ë ‰Û„Ë ÒËÂ̇ ÓÚ ÚËÔ‡
"Ô‡ÒÚ‡ ÙË·ڇ", ÔË ÍÓËÚÓ Ò ËÁËÒÍ‚‡ Ì˯Íӂˉ̇ ÒÚÛÍÚÛ‡ Ë ÔÓ-‚ËÒÓÍÓ ‚Ó‰ÌÓ Ò˙‰˙ʇÌËÂ, Ò Ï‡ÍÒËχÎ̇
ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ ‰Ó 1 200 kg/h „ÓÚÓ‚ ÔÓ‰ÛÍÚ. ¬ ÏÓ‰ÛÎ˙Ú Ò ÔÓ‰‡‚‡Ú ·ÎÓÍÓ‚Â ˜Â‰‡ËÁË‡Î‡ /pH 5,2:-5,4/
ÒË̇ χ҇ Ò ‡ÁÏÂË 150 mm ̇ 150 mm Ò ‰˙ÎÊË̇ 300:-500 mm, ̇ˇÁ‚‡Ú ÒÂ Ò ‰ËÒÍÓ‚‡ ÂÁ‡˜Í‡ ̇
Í˙ÒÓ‚Â Ò ‰Â·ÂÎË̇ ÓÍÓÎÓ 3 mm, ÍÓËÚÓ Ò ÔÓ‰‡‚‡Ú ‚ ‰‚Û¯ÌÂÍÓ‚‡ ͇ÏÂ‡ Á‡ ÚÂÏÓÔ·ÒÚËÙË͇ˆËˇ Ò „Ó¢‡
‚Ó‰‡ /80∞—/. ŒÏÂÍ̇·ڇ ÒËÂÌË̇ ÔÂÏË̇‚‡ ÔÓÒΉӂ‡ÚÂÎÌÓ ÔÂÁ ‰‚ ͇ÏÂË Á‡ ‡ÁÚˇ„‡ÌÂ, ÒΉ ÍÓÂÚÓ
ÔÓÔ‡‰‡ ‚˙‚ ÙÓÏÓ‚‡˘Ëˇ ÏÓ‰ÛÎ. DONI®Stretchformer 1.2 Â Ò ‚„‡‰Â̇ ÒËÒÚÂχ Á‡ „ÂÌÂË‡Ì ̇ „Ó¢‡
ÃŒƒ”À» ‚Ó‰‡ Ë ‡‚ÚÓχÚ˘ÌÓ ÔÓ‰‰˙ʇÌ ̇ ÚÂÏÔÂ‡ÚÛ‡Ú‡. ¬Ò˘ÍË ÔÓ‚˙ıÌÓÒÚË ‚ ÍÓÌÚ‡ÍÚ Ò ÔÓ‰ÛÍÚ‡ Ò‡ Ò
MODULES ‚ËÒÓÍÓÛÒÚÓȘ˂Ó, ÌÂÁ‡ÎÂÔ‚‡˘Ó ÔÓÍËÚË ‡Á¯ÂÌÓ Á‡ ı‡ÌË.
“ÂıÌ˘ÂÒÍË ‰‡ÌÌË:
ÃŒƒ”À» -ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ /‚ Á‡‚ËÒËÏÓÒÚ ÓÚ ËÌÚ„Ë‡Ìˡ DONI®FormerMC/ 150:-1 200 kg/h;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ /·ÂÁ Ú‡ÁË Ì‡ DONI®Former/ 6 kW;
-‡ÁıÓ‰ ̇ Ô‡‡ 250 kg/h;
-‰˙ÎÊË̇ ̇ ¯ÌÂÍÓ‚ÂÚ 1 500 mm;
-‰Ë‡ÏÂÚ˙ ̇ ¯ÌÂÍÓ‚ÂÚ 200 mm.
ÃÓ‰ÛÎ˙Ú ËÁËÒÍ‚‡ CIP-ÏËÂÌÂ.

DONI®Stretchformer 1.2 - module for thermoplastification and stretching of cheese

DONI®Stretchformer 1.2 is integrated in production lines for mozzarella and other cheese of "pasta filata"
type which require fibre like structure and higher moisture content. The maximum productivity can reach up
to 1 200 kg/h ready product. Cheddared /pH 5,2-:5,4/ curd blocks with size 150 mm to 150 mm and length
300 to 500mm are fed in the module, cut with a disc cutter in pieces with thickness of around 3mm. After, they
are fed into the two-auger chamber for hot water /80∞—/ thermoplastification. The softened curd goes through
two consecutive chambers for stretching and then it is transferred in a moulding module.
DONI®Stretchformer 1.2 has integrated system for hot water generation and automated maintaining of
temperature. All the materials that come in contact with the product have highly resistant, non-stick, food
grade surface.
Technical specifications:
-productivity /depending on the integrated DONI®FormerMC/ 150-:1 200 kg/h;
-power /without tha of DONI®Former/ 6 kW;
-steam consumption 250 kg/h;
-screws length 1 500 mm;
-screws diameter 200 mm
The module requires CIP-cleaning.

DONI®Stretchformer 1.2 - ÏÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ë ‚˚Úˇ„Ë‚‡Ìˡ Ò˚‡

DONI®Stretchformer 1.2 ËÌÚ„ËÛÂÚÒˇ ‚ ÎËÌËË ÔÓËÁ‚Ó‰ÒÚ‚‡ ÏÓˆ‡ÂÎÎ˚ Ë ‰Û„Ëı ‚ˉӂ Ò˚‡ ÚËÔ‡
"Ô‡ÒÚ‡ ÙË·ڇ". œË Â„Ó ËÒÔÓθÁÓ‚‡ÌËË ÔÓÎÛ˜‡ÂÏ Ò˚ ÒÓ ÒÎÓËÒÚÓÈ ÒÚÛÍÚÛÓÈ Ë ‚˚ÒÓÍËÏ ÒÓ‰ÂʇÌËÂÏ
‚·„Ë. ÇÍÒËχθ̇ˇ ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ - ‰Ó 1 200 Í„/˜ „ÓÚÓ‚Ó„Ó ÔÓ‰ÛÍÚ‡. ¬ ÏÓ‰Ûθ ÔÓ‰‡˛ÚÒˇ ·ÎÓÍË
˜Â‰‰ÂËÁÓ‚‡ÌÓÈ /Õ 5,2:-5,4/ Ò˚ÌÓÈ Ï‡ÒÒ˚ ‡ÁÏÂÓÏ 150:-150 ÏÏ Ë ‰ÎËÌÌÓÈ 300-:500 ÏÏ, ÓÌË Ì‡ÂÁ‡˛ÚÒˇ
ÔË ÔÓÏÓ˘Ë ÌÓÊÂÈ Ì‡ ÍÛÒÓ˜ÍË ÚÓ΢ËÌÓÈ ÓÍÓÎÓ 3 ÏÏ, Á‡ÚÂÏ ˝ÚË ÍÛÒÓ˜ÍË ÔÓ‰‡˛ÚÒˇ ‚ ‰‚Û¯ÌÂÍÓ‚Û˛ ͇ÏÂÛ
‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ò „Óˇ˜ÂÈ ‚Ó‰ÓÈ /80∞—/. –‡ÁÏˇ„˜ÂÌ̇ˇ Ò˚̇ˇ χÒÒ‡ ÔÓıÓ‰ËÚ ‚ ͇ÏÂÛ
‚˚Úˇ„Ë‚‡Ìˡ, ÔÓÒΠ˜Â„Ó ÔÓÔ‡‰‡ÂÚ ‚ ÏÓ‰Ûθ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ. ¬ DONI®Stretchformer 1.2 ‚ÒÚÓÂ̇
ÒËÒÚÂχ „ÂÌÂËÓ‚‡Ìˡ „Óˇ˜ÂÈ ‚Ó‰˚ Ë ‡‚ÚÓχÚ˘ÂÒÍÓÈ ÔÓ‰‰ÂÊÍË ÚÂÏÔÂ‡ÚÛ˚. Õ‡ ‚Ò ÔÓ‚ÂıÌÓÒÚË,
DONI®Stretchformer 1.2 ÍÓÚÓ˚ ‚ÒÚÛÔ‡˛Ú ‚ ÍÓÌÚ‡ÍÚ Ò ÔÓ‰ÛÍÚÓÏ, ̇ÌÂÒÂÌÓ ÒÔˆˇθÌÓ ÛÒÚÓȘ˂Ó ÔÓÍ˚ÚËÂ, ÍÓÚÓÓ ÌÂ
ÔÓÁ‚ÓΡÂÚ ÔÓ‰ÛÍÚÛ ÔËÎËÔ‡Ú¸. ƒ‡ÌÌÓ ÔÓÍ˚ÚË ‡Á¯ÂÌÓ ËÒÔÓθÁÓ‚‡Ú¸ ‚ Ôˢ‚ÓÈ ÔÓÏ˚¯ÎÂÌÌÓÒÚË.
ÃÓ‰ÛÎ Á‡ ÚÂÏÓÔ·ÒÚËÙˈË‡ÌÂ Ë ‡ÁÚˇ„‡Ì ̇ ÒËÂÌË̇ “ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
Module for thermoplastification and stretching of cheese -ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ /Á‡‚ËÒËÚ ÓÚ ‚ÒÚÓÂÌÌÓ„Ó DONI®FormerMC/ 150:-1 200 Í„/˜;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ /·ÂÁ Û˜ÂÚ‡ DONI®Former/
ÃÓ‰Ûθ ‰Îˇ ÚÂÏÓÔ·ÒÚËÙË͇ˆËË Ë ‚˚Úˇ„Ë‚‡Ìˡ Ò˚‡ -‡ÒıÓ‰ Ô‡‡
6 ͬ;
250 Í„/˜;
-‰ÎË̇ ¯ÌÂ͇ 1 500 ÏÏ;
-‰Ë‡ÏÂÚ ¯ÌÂ͇ 200 ÏÏ.
ÃÓ‰Ûθ ÏÓÂÚÒˇ ÓÚ ˆÂÌÚ‡ÎËÁÓ‚‡ÌÌÓÈ CIP-ÏÓÈÍË.
31
 DONI®Former MC 0.6 - ÏÓ‰ÛÎ Á‡ ÙÓÏÓ‚‡Ì ̇ ÏÓˆ‡·
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ ÙÓÏÓ‚‡Ì ̇ ÏÓˆ‡· ‚ Í˙ÒÓ‚Â Ò˙Ò ÒÙÂ˘̇ ÙÓχ Ò Ï‡Ò‡ ÓÚ 9:-150 g, ËÎË Ò
ÃŒƒ”À» ÙÓχ ̇ ÔÓÎÛˆËÎË̉˙ Ò Ï‡Ò‡ ‰Ó 500 g. œÎ‡ÒÚËÙˈË‡Ì‡Ú‡ ÒËÂÌË̇ Ò ÔÓ‰‡‚‡ ‚ ‰‚Û¯ÌÂÍÓ‚‡ ͇ÏÂ‡, ÓÚ
ÍÓˇÚÓ ÔÓ‰ Ì‡Îˇ„‡Ì Ò Á‡Ô˙΂‡Ú ÙÓÏËÚ ‚ χÚ˘Ìˡ ·‡‡·‡Ì. ¬˙ıÛ ÌÂ„Ó Ò ÔÓ‰‡‚‡ ΉÂ̇ ‚Ó‰‡ Á‡
MODULES Ô‰‚‡ËÚÂÎÌÓ Óı·ʉ‡ÌÂ. ¬Ò˘ÍË ÔÓ‚˙ıÌÓÒÚË ‚ ÍÓÌÚ‡ÍÚ Ò ÔÓ‰ÛÍÚ‡ Ò‡ Ò ‚ËÒÓÍÓÛÒÚÓȘ˂Ó, ÌÂÁ‡ÎÂÔ‚‡˘Ó
ÃŒƒ”À» ÔÓÍËÚË ‡Á¯ÂÌÓ Á‡ ı‡ÌË.
“ÂıÌ˘ÂÒÍË ‰‡ÌÌË:
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 200:-600 kg/h;
-‰Ë‡ÏÂÚ˙ ̇ ·‡‡·‡Ì‡ 240 mm;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 2 kW;
-‰˙ÎÊË̇ ̇ ·‡‡·‡Ì‡ 300 mm.
‘ÓÏËÚ ̇ χÚ˘Ìˡ ·‡‡·‡Ì Ò ËÁÔ˙ÎÌˇ‚‡Ú ÔÓ Á‡ˇ‚͇ ̇ ËÌ‚ÂÒÚËÚÓ‡. ÃÓ„‡Ú ‰‡ ·˙‰‡Ú ‰ÓÒÚ‡‚ÂÌË
‰ÓÔ˙ÎÌËÚÂÎÌË ·‡‡·‡ÌË Ò ‡Á΢ÌË ÙÓÏË.

DONI®Former MC 0.6 - module for moulding of Mozzarella

The module is designed for moulding of mozzarella in pieces with spherical shape with mass of 9 to 150 g or semi
cylindrical shape with mass of 500 g. The plastified curd is fed into a two-auger chamber from where the moulds in the
moulding drum are filled under pressure. Ice cold water is poured on it for preliminary cooling. All the materials that
come in contact with the product have highly resistant, non-stick, food grade surface.
Technical specifications:
-productivity 200-:600 kg/h;
-drum diameter 240 mm;
-power 2 kW;
-drum length 300 mm.
The moulding drum's moulds are manufactured according to the customer's requirements. Additional drums with
different moulds can be supplied.

DONI®Former MC 0.6 - ÏÓ‰Ûθ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ ÏÓˆ‡ÂÎÎ˚

ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ ÏÓˆ‡ÂÎÎ˚ ‚ ÍÛÒÓ˜ÍË ÒÙÂ˘ÂÒÍÓÈ ÙÓÏ˚ Ò Ï‡ÒÒÓÈ ÓÚ 9:-150 „, ËÎË
ÔÓÎÛÒÙÂ˘ÂÒÍÓÈ ÙÓÏ˚ Ò Ï‡ÒÒÓÈ ‰Ó 500 „. œÎ‡ÒÚËÙˈËÓ‚‡ÌÌ˚È Ò˚ ÔÓ‰‡ÂÚÒˇ ‚ ‰‚Û¯ÌÂÍÓ‚Û˛ ͇ÏÂÛ, ÓÚ
ÍÓÚÓÓÈ ÔÓ‰ ‰‡‚ÎÂÌËÂÏ Á‡ÔÓÎÌˇÂÚ Ï‡Ú˘Ì˚È ·‡‡·‡Ì Ë ‚˚‰‡‚ÎË‚‡ÂÚÒˇ. —‚ÂıÛ ÔÓ‰‡ÂÚÒˇ ΉˇÌ‡ˇ ‚Ó‰‡ ‰Îˇ
Ô‰‚‡ËÚÂθÌÓ„Ó Óı·ʉÂÌˡ. Õ‡ ‚Ò ÔÓ‚ÂıÌÓÒÚË, ÍÓÚÓ˚ ‚ÒÚÛÔ‡˛Ú ‚ ÍÓÌÚ‡ÍÚ Ò ÔÓ‰ÛÍÚÓÏ, ̇ÌÂÒÂÌÓ
ÒÔˆˇθÌÓ ÛÒÚÓȘ˂Ó ÔÓÍ˚ÚËÂ, ÍÓÚÓÓ Ì ÔÓÁ‚ÓΡÂÚ ÔÓ‰ÛÍÚÛ ÔËÎËÔ‡Ú¸. ƒ‡ÌÌÓ ÔÓÍ˚ÚË ‡Á¯ÂÌÓ
ËÒÔÓθÁÓ‚‡Ú¸ ‚ Ôˢ‚ÓÈ ÔÓÏ˚¯ÎÂÌÌÓÒÚË.
“ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 200:-600 Í„/˜;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 2 ͬ;
-‰Ë‡ÏÂÚ ·‡‡·‡Ì‡ 240 ÏÏ;

DONI®Former MC 0.6 -‰ÎË̇ ·‡‡·‡Ì‡ 300 ÏÏ.

‘ÓÏÛ ÓÚ‚ÂÒÚËÈ Ï‡Ú˘ÌÓ„Ó ·‡‡·‡Ì‡ ÒÓÁ‰‡˛Ú ÔÓ Á‡ˇ‚Í Á‡Í‡Á˜Ë͇. ÃÓ„ÛÚ ·˚Ú¸ Ú‡ÍÊ ‰Ó·‡‚ÎÂÌ˚ χÚ˘Ì˚Â
ÃÓ‰ÛÎ Á‡ ÙÓÏÓ‚‡Ì ̇ ÏÓˆ‡· ·‡‡·‡Ì˚ Ò ‡ÁÌ˚ÏË ÙÓχÏË ÓÚ‚ÂÒÚËÈ.

Module for moulding of Mozzarella

ÃÓ‰Ûθ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ ÏÓˆ‡ÂÎÎ˚

32
 DONI®Former MC 1.2 - ÏÓ‰ÛÎ Á‡ ÙÓÏÓ‚‡Ì ̇ ÏÓˆ‡·
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ ÙÓÏÓ‚‡Ì ̇ ÏÓˆ‡· ‚ Í˙ÒÓ‚Â Ò˙Ò ÒÙÂ˘̇ ÙÓχ Ò Ï‡Ò‡
ÃŒƒ”À» ÓÚ 9-:150 g, ËÎË Ò ÙÓχ ̇ ÔÓÎÛˆËÎË̉˙ Ò Ï‡Ò‡ ‰Ó 500 g. œÎ‡ÒÚËÙˈË‡Ì‡Ú‡ ÒËÂÌË̇ ÒÂ
MODULES ÔÓ‰‡‚‡ ‚ ‰‚Û¯ÌÂÍÓ‚‡ ͇ÏÂ‡, ÓÚ ÍÓˇÚÓ ÔÓ‰ Ì‡Îˇ„‡Ì Ò Á‡Ô˙΂‡Ú ÙÓÏËÚ ‚ χÚ˘Ìˡ ·‡‡·‡Ì.
ÃŒƒ”À» ¬˙ıÛ ÌÂ„Ó Ò ÔÓ‰‡‚‡ ΉÂ̇ ‚Ó‰‡ Á‡ Ô‰‚‡ËÚÂÎÌÓ Óı·ʉ‡ÌÂ. ¬Ò˘ÍË ÔÓ‚˙ıÌÓÒÚË ‚ ÍÓÌÚ‡ÍÚ
Ò ÔÓ‰ÛÍÚ‡ Ò‡ Ò ‚ËÒÓÍÓÛÒÚÓȘ˂Ó, ÌÂÁ‡ÎÂÔ‚‡˘Ó ÔÓÍËÚË ‡Á¯ÂÌÓ Á‡ ı‡ÌË.
“ÂıÌ˘ÂÒÍË ‰‡ÌÌË:
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 400:-1 200 kg/h;
-‰Ë‡ÏÂÚ˙ ̇ ·‡‡·‡Ì‡ 240 mm;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 2 kW;
-‰˙ÎÊË̇ ̇ ·‡‡·‡Ì‡ 600 mm.
‘ÓÏËÚ ̇ χÚ˘Ìˡ ·‡‡·‡Ì Ò ËÁÔ˙ÎÌˇ‚‡Ú ÔÓ Á‡ˇ‚͇ ̇ ËÌ‚ÂÒÚËÚÓ‡. ÃÓ„‡Ú ‰‡ ·˙‰‡Ú
‰ÓÒÚ‡‚ÂÌË ‰ÓÔ˙ÎÌËÚÂÎÌË ·‡‡·‡ÌË Ò ‡Á΢ÌË ÙÓÏË.

DONI®Former MC 1.2 - module for moulding of Mozzarella

The module is designed for moulding of mozzarella in pieces with spherical shape with mass
of 9 to 150 g or semi cylindrical shape with mass of 500 g. The plastified curd is fed into a two-auger
chamber from where the moulds in the moulding drum are filled under pressure. Ice cold water is
poured on it for preliminary cooling. All the materials that come in contact with the product have highly
resistant, non-stick, food grade surface.
“echnical specifications:
-productivity 400-:1 200 kg/h;
-drum diameter 240 mm;
-power 2 kW;
-drum length 600 mm.
The moulding drum's moulds are manufactured according to the customer's requirements. Additional
drums with different moulds can be supplied.

DONI®Former MC 1.2 - ÏÓ‰Ûθ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ ÏÓˆ‡ÂÎÎ˚

ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ ÏÓˆ‡ÂÎÎ˚ ‚ ÍÛÒÓ˜ÍË ÒÙÂ˘ÂÒÍÓÈ ÙÓÏ˚ Ò Ï‡ÒÒÓÈ
ÓÚ 9 ? 150 „, ËÎË ÔÓÎÛÒÙÂ˘ÂÒÍÓÈ ÙÓÏ˚ Ò Ï‡ÒÒÓÈ ‰Ó 500 „. œÎ‡ÒÚËÙˈËÓ‚‡ÌÌ˚È Ò˚ ÔÓ‰‡ÂÚÒˇ
‚ ‰‚Û¯ÌÂÍÓ‚Û˛ ͇ÏÂÛ, ÓÚ ÍÓÚÓÓÈ ÔÓ‰ ‰‡‚ÎÂÌËÂÏ Á‡ÔÓÎÌˇÂÚ Ï‡Ú˘Ì˚È ·‡‡·‡Ì Ë ‚˚‰‡‚ÎË‚‡ÂÚÒˇ.
—‚ÂıÛ ÔÓ‰‡ÂÚÒˇ ΉˇÌ‡ˇ ‚Ó‰‡ ‰Îˇ Ô‰‚‡ËÚÂθÌÓ„Ó Óı·ʉÂÌˡ. Õ‡ ‚Ò ÔÓ‚ÂıÌÓÒÚË, ÍÓÚÓ˚Â
‚ÒÚÛÔ‡˛Ú ‚ ÍÓÌÚ‡ÍÚ Ò ÔÓ‰ÛÍÚÓÏ, ̇ÌÂÒÂÌÓ ÒÔˆˇθÌÓ ÛÒÚÓȘ˂Ó ÔÓÍ˚ÚËÂ, ÍÓÚÓÓ Ì ÔÓÁ‚ÓΡÂÚ
ÔÓ‰ÛÍÚÛ ÔËÎËÔ‡Ú¸. ƒ‡ÌÌÓ ÔÓÍ˚ÚË ‡Á¯ÂÌÓ ËÒÔÓθÁÓ‚‡Ú¸ ‚ Ôˢ‚ÓÈ ÔÓÏ˚¯ÎÂÌÌÓÒÚË.
“ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 400:-1 200 Í„/˜;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 2 ͬ;
-‰Ë‡ÏÂÚ ·‡‡·‡Ì‡ 240 ÏÏ;
DONI®Former MC 1.2 -‰ÎË̇ ·‡‡·‡Ì‡ 600 ÏÏ.
ÃÓ‰ÛÎ Á‡ ÙÓÏÓ‚‡Ì ̇ ÏÓˆ‡· ‘ÓÏÛ ÓÚ‚ÂÒÚËÈ Ï‡Ú˘ÌÓ„Ó ·‡‡·‡Ì‡ ÒÓÁ‰‡˛Ú ÔÓ Á‡ˇ‚Í Á‡Í‡Á˜Ë͇. ÃÓ„ÛÚ ·˚Ú¸ Ú‡ÍÊ ‰Ó·‡‚ÎÂÌ˚
χÚ˘Ì˚ ·‡‡·‡Ì˚ Ò ‡ÁÌ˚ÏË ÙÓχÏË ÓÚ‚ÂÒÚËÈ.
ÃÓ‰ÛÎ Á‡ ÙÓÏÓ‚‡Ì ̇ ÏÓˆ‡·
ÃÓ‰Ûθ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ ÏÓˆ‡ÂÎÎ˚

33
 DONI®Brinedose - ÏÓ‰ÛÎ Á‡ ‚Ó‰ÌÓ ÓÒÓΡ‚‡ÌÂ
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ ‡ÁÚ‚‡ˇÌ ̇ ÒÓÎ Ë ‰ÓÁË‡ÌÓ ÔÓ‰‡‚‡Ì ̇ ÒÓÎÓ‚ ‡ÁÚ‚Ó ‚
DONI®Plastformer. ¬ ÔÂÙÓË‡Ì ÍÓ¯ Ò Á‡Âʉ‡ ÒÓÎ, ÍÓˇÚÓ ˜ÂÁ ‚˙Ú¯̇ ˆËÍÛ·ˆËˇ Ò ‡ÁÚ‚‡ˇ.
√ÓÚÓ‚ËˇÚ ÒÓÎÓ‚ ‡ÁÚ‚Ó Ò ÔÓ‰‡‚‡ ‚ DONI®Plastformer ‰ÓÁË‡ÌÓ ÔÓ Ò˄̇ΠÓÚ ‚„‡‰ÂÌˡ ÒÂÌÁÓ Á‡
ÔÓ‚Ó‰ËÏÓÒÚ, ÍÓÈÚÓ ÒÎÂ‰Ë ÍÓ̈ÂÚ‡ˆËˇÚ‡.
“ÂıÌ˘ÂÒÍË ‰‡ÌÌË:
DONI®Brinedose 0.3 Á‡ ‡·ÓÚ‡ Ò DONI®Plastformer 1.0
ÃŒƒ”À» -ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 0,75 kW;
MODULES -‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/
-χ҇ ÒÓÎ Á‡ ‰ÌÓ Á‡Âʉ‡ÌÂ
100 l/min;
50 kg;
ÃŒƒ”À» -Ó·ÂÏ 300 l.
DONI®Brinedose 1.2 Á‡ ‡·ÓÚ‡ Ò DONI®Plastformer 2.0
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 0,75 kW;
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 100 l/min;
-χ҇ ÒÓÎ Á‡ ‰ÌÓ Á‡Âʉ‡Ì 200 kg;
-Ó·ÂÏ 1 200 l.
ÃÓ‰ÛÎ˙Ú ËÁËÒÍ‚‡ CIP-ÏËÂÌÂ.

DONI®Brinedose - module for brining

The module is designed for dissolving of salt and dosed insertion of salt solution in DONI®Plastformer
Salt is loaded in a perforated basket which dissolves through internal circulation. The ready salt solution is
fed in DONI®Plastformer in doses. The process is regulated by the built in conductivity sensor which
controls the concentration.
Technical specification:
DONI®Brinedose 0.3 for operation with DONI®Plastformer 1.0
-power 0,75 kW;
-air consumption /6 atm/ 100 l/min;
-salt per load 50 kg;
-volume 300 l.
DONI®Brinedose 1.2 for operation with DONI®Plastformer 2.0
-power 0,75 kW;
-air consumption /6 atm/ 100 l/min;
-salt per load 200kg;
-volume 1 200 l.
The module requires CIP-cleaning.
DONI®Brinedose - ÏÓ‰Ûθ ‚Ó‰ÌÓÈ ÔÓÒÓÎÍË
ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ‡ÒÚ‚ÓÂÌˡ ÔÓ‚‡ÂÌÌÓÈ ÒÓÎË Ë ‰ÓÁËÓ‚‡ÌÌÓÈ ÔÓ‰‡˜Ë ÒÓÎÂ‚Ó„Ó ‡ÒÚ‚Ó‡ ‚
DONI®Plastformer.. ¬ ÔÂÙÓËÓ‚‡ÌÌ˚È ˇ˘ËÍ Á‡Ò˚Ô‡ÂÚÒˇ ÒÓθ, ÍÓÚÓ‡ˇ ‡ÒÚ‚ÓˇÂÚÒˇ ·Î‡„Ó‰‡ˇ
‚ÌÛÚÂÌÌÂÈ ˆËÍÛΡˆËË. √ÓÚÓ‚˚È ‡ÒÒÓÎ ÔÓ‰‡ÂÚÒˇ ‚ DONI®Plastformer. ‰ÓÁËÓ‚‡ÌÓ ÔÓ Ò˄̇ÎÛ ‰‡Ú˜Ë͇
ÔÓ‚Ó‰ËÏÓÒÚË, ÍÓÚÓ˚È ÒΉËÚ Á‡ ÍÓ̈ÂÌÚ‡ˆËÂÈ ÒÓÎË ‚ ‡ÒÚ‚ÓÂ.
“ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
DONI®Brinedose 0.3 ‰Îˇ ‡·ÓÚ˚ Ò DONI®Plastformer 1.0
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 0,75 ͬ;
-‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 100 Î/ÏËÌ;
-χÒÒ‡ ÒÓÎË Á‡ Ó‰ÌÛ Á‡„ÛÁÍÛ 50 Í„;
DONI®Brinedose -Ó·˙ÂÏ 300 Î.
ÃÓ‰ÛÎ Á‡ ‚Ó‰ÌÓ ÓÒÓΡ‚‡Ì DONI®Brinedose 1.2 ‰Îˇ ‡·ÓÚ˚ Ò DONI®Plastformer 2.0
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 0,75 ͬ;
Module for brining -‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ/. 100 Î/ÏËÌ;
ÃÓ‰Ûθ ‚Ó‰ÌÓÈ ÔÓÒÓÎÍË -χÒÒ‡ ÒÓÎË Á‡ Ó‰ÌÛ Á‡„ÛÁÍÛ 200 Í„;
-Ó·˙ÂÏ 1 200 Î.
ÃÓ‰Ûθ ÏÓÂÚÒˇ ÓÚ ˆÂÌÚ‡ÎËÁÓ‚‡ÌÌÓÈ CIP-ÏÓÈÍË.

34
ÃŒƒ”À»
MODULES
ÃŒƒ”À»

DONI®Rotomatic PF - ÏÓ‰ÛÎ Á‡ ÓÚË‡Ì ̇ ÏÛÎÚËÙÓÏË

ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ ÓÚË‡Ì ̇ Ô˙ÎÌË ÏÛÎÚËÙÓÏË Ì‡ 180∞, Ò ˆÂÎ ‰‚ÛÒÚ‡ÌÌÓ ÏÓ‰ÂÎË‡Ì ̇
ÔÓ‰ÛÍÚ‡. —˙ÒÚÓË Ò ÓÚ ‡Ï͇ Ë ÓÚË‡˘ ÍÓÌÚÂÈÌÂ Ò ‰‚ÛÒÚ‡ÌÌÓ ÔËÚËÒ͇Ì ̇ ÏÛÎÚËÙÓχڇ.
“ÂıÌ˘ÂÒÍË ‰‡ÌÌË:
-‚ÂÏ Á‡ ÓÚË‡Ì 1.2 s;
-‚ÂÏ Á‡ ‰ËÌ ˆËÍ˙Î 10 s;
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı/6 atm/ 100 l/min;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 0,75 kW.

DONI®Rotomatic PF - module for rotation of block moulds

The module is designed for 180∞ rotation of full block moulds. It consists of a frame and a rotating container
with two-sided pressing of the block mould.
“echnical specifications:
-rotating time 1.2 s;
-time for one cycle 10 s;
-air consumption /6 atm/ 100 l/min;
-power 0,75 kW.

DONI®Rotomatic PF - ͇ÌÚÓ‚‡ÚÂθ
ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ͇ÌÚÓ‚‡Ìˡ ÔÓÎÌ˚ı ÏÛθÚËÙÓÏ Ì‡ 180∞, Ò ˆÂθ˛ ‰‚ÛÒÚÓÓÌÌ„Ó
ÏÓ‰ÂÎËÓ‚‡Ìˡ ÔÓ‰ÛÍÚ‡. —ÓÒÚÓËÚ ËÁ ‡Ï˚ Ë ‚‡˘‡˛˘Â„ÓÒˇ ÍÓÌÚÂÈÌÂ‡ Ò ‰‚ÛÒÚÓÓÌÌËÏ Á‡ÊËÏÓÏ
‰Îˇ ÏÛθÚËÙÓÏ.
“ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
-‚ÂÏˇ ‚‡˘ÂÌˡ 1.2 Ò;
-‚ÂÏˇ Ó‰ÌÓ„Ó ˆËÍ· 10 Ò;
-‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 100 Î/ÏËÌ;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 0.75 ͬ.

DONI®Rotomatic PF
ÃÓ‰ÛÎ Á‡ ÓÚË‡Ì ̇ ÏÛÎÚËÙÓÏË
Ãodule for rotation of block moulds
 ‡ÌÚÓ‚‡ÚÂθ

35
 DONI®Stringformer - ÏÓ‰ÛÎ Á‡ ÂÍÒÚÛ‰Ë‡Ì ̇ Ì˯ÍË
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ ÂÍÒÚÛ‰Ë‡Ì ̇ Ì˯ÍË Ò ‰Ë‡ÏÂÚË ÓÚ 6 mm ‰Ó 14 mm, ÍÓËÚÓ ÒÂ
ËÁÔÓÎÁ‚‡Ú Á‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ ÙË„ÛÌË ÒËÂ̇.  ÓÌÛÒÌËˇÚ ·ÛÌÍÂ Ò Á‡Âʉ‡ Ò˙Ò ÒËÂÌË̇ ÓÚ
ÃŒƒ”À» DONI®Plastformer Ò ÚÂÏÔÂ‡ÚÛ‡ 65∞:-68∞—. —Ή Á‡Ú‚‡ˇÌ ̇ β͇ Ò ÔÓ‰‡‚‡ ‚˙Á‰Ûı Ò Ì‡Îˇ„‡ÌÂ
MODULES 1 atm. ≈‰ÌÓ‚ÂÏÂÌÌÓ Ò ÚÓ‚‡ Ò ÔÓ‰„ˇ‚‡ χÚ˘̇ڇ ÔÎÓ˜‡ ̇ ‰˙ÌÓÚÓ Ì‡ ÍÓÌÛÒ‡ Ë Ò ‚Íβ˜‚‡Ú
‰˛ÁËÚ Á‡ Óı·ʉ‡ÌÂ. Õ˯ÍËÚÂ Ò Ê·Ìˡ ‰Ë‡ÏÂÚ˙ ËÁÚ˘‡Ú ÔÂÁ ÓÚ‚ÓËÚ ̇ ÔÎÓ˜‡Ú‡ Ë ÔÓÔ‡‰‡Ú
ÃŒƒ”À» ‚˙‚ ‚‡Ì‡ Ò˙Ò ÒÚÛ‰ÂÌ ÒÓÎÓ‚ ‡ÁÚ‚Ó Ò ÌËÒ͇ ÍÓ̈ÂÚ‡ˆËˇ. —Ή Í‡ÚÍÓ ‚ÂÏ Óı·‰ÂÌËÚ Ì˯ÍË
Ò ËÁ‚‡Ê‰‡Ú ˙˜ÌÓ Ë Ò ӷ‡·ÓÚ‚‡Ú ̇ ‡·ÓÚÂÌ ÔÎÓÚ. ÃÓ‰ÛÎ˙Ú Â Ò̇·‰ÂÌ Ò ‡‚ÚÓÌÓÏ̇ ÂÎÂÍÚ˘ÂÒ͇
ÒËÒÚÂχ Á‡ ÔÓ‰„ˇ‚‡Ì ̇ χÚ˘̇ڇ ÔÎÓ˜‡.
DONI®Stringformer  ÒÔÓχ„‡ÚÂÎÂÌ ÏÓ‰ÛÎ, ÍÓÈÚÓ ‡·ÓÚË Â‰ËÌÒÚ‚ÂÌÓ ÔË Ì‡Î˘Ë ̇ DONI®Plastformer.
“ÂıÌ˘ÂÒÍË ‰‡ÌÌË;
-ÔÓËÁ‚Ó‰ËÚÂÎÌÓÒÚ 150-:200 kg/h;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 3,3 kW;
-‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 150 l/min;
-‡ÁıÓ‰ ̇ ΉÂ̇ ‚Ó‰‡ /3 atm/ 260 kg/h.

DONI®Stringformer - module for extrusion of fibres

The module is designed for the extrusion of fibres with diameter of 6mm to 14 mm which are used for the
production of figure shaped cheese. The cone tank is loaded with curd with temperature of 65∞:-68∞—
from DONI®Plastformer. After the man hole is closed pressurised at 1 atm air is inserted. At the same
time the mould plate situated at the base of the cone is heated and the cooling nozzles turn on. Fibres
with required diameter flow out through the plate's openings and fall in a vat full of cold, low concentrated
brine. After a short period of time the cooled fibres are manually extracted and processed on a working
table. The module is supplied with an autonomous electric system for heating of the mould plate.
DONI®Stringformer is an assisting module which operates only in the presence of DONI®Plastformer.
Technical specifications:
-productivity 150:-200 kg/h;
-power 3,3 kW;
-air consumption /6 atm/ 150 l/min;
-ice cold water consumption /3 atm/ 260 kg/h.

DONI®Stringformer - ÏÓ‰Ûθ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ ÌËÚÂÈ

ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ ÌËÚÂÈ Ò ‰Ë‡ÏÂÚÓÏ ÓÚ 6 ÏÏ ‰Ó 14 ÏÏ, ÍÓÚÓ˚ ËÒÔÓθÁÛ˛ÚÒˇ
‰Îˇ ÔÓËÁ‚Ó‰ÒÚ‚‡ ÙË„ÛÌ˚ı Ò˚Ó‚. ¬ ÍÓÌÛÒÌ˚È ·ÛÌÍÂ ÔÓÒÚÛÔ‡ÂÚ Ò˚ ÓÚ DONI®Plastformer c
ÚÂÏÔÂ‡ÚÛÓÈ 65:-68∞—. œÓÒΠ˜Â„Ó Á‡Í˚‚‡ÂÚÒˇ Î˛Í Ë ÔÓ‰‡ÂÚÒˇ ‚ÓÁ‰Ûı ÔÓ‰ ‰‡‚ÎÂÌËÂÏ 1 ‡ÚÏ.
Œ‰ÌÓ‚ÂÏÂÌÌÓ Ò ˝ÚËÏ ‡ÁÓ„‚‡ÂÚÒˇ χÚ˘̇ˇ „ÓÎӂ͇, ‡ÒÔÓÎÓÊÂÌ̇ˇ ̇ ‰Ì ÍÓÌÛÒ‡, Ë
‚Íβ˜‡˛ÚÒˇ Óı·ʉ‡˛˘Ë ÙÓÒÛÌÍË. ÕËÚË Ò Á‡‰‡ÌÌ˚Ï ‰Ë‡ÏÂÚÓÏ ‚˚ıÓ‰ˇÚ ˜ÂÂÁ ÓÚ‚ÂÒÚˡ ̇
χÚ˘ÌÓÈ „ÓÎÓ‚ÍÂ Ë ÔÓÔ‡‰‡˛Ú ‚ ıÓÎÓ‰Ì˚È ‡ÒÒÓÎ Ò ÌËÁÍÓÈ ÍÓ̈ÂÌÚ‡ˆËÂÈ ÔÓ‚‡ÂÌÌÓÈ ÒÓÎË.
«‡ÚÂÏ, ˜ÂÂÁ ÌÂÔÓ‰ÓÎÊËÚÂθÌÓ ‚ÂÏˇ, Óı·ʉÂÌÌ˚ ÌËÚË ‰ÓÒÚ‡˛ÚÒˇ ËÁ ‚‡ÌÌÓÈ ‚Û˜ÌÛ˛ Ë
DONI®Stringformer Ó·‡·‡Ú˚‚‡˛ÚÒˇ ̇ ‡·Ó˜ÂÈ ÔÓ‚ÂıÌÓÒÚË. ÃÓ‰Ûθ ÓÒ̇˘ÂÌ ‡‚ÚÓÌÓÏÌÓÈ ˝ÎÂÍÚ˘ÂÒÍÓÈ ÒËÒÚÂÏÓÈ
ÔÓ‰Ó„‚‡ χÚ˘ÌÓÈ „ÓÎÓ‚ÍË.
ÃÓ‰ÛÎ Á‡ ÂÍÒÚÛ‰Ë‡Ì ̇ Ì˯ÍË DONI®Stringformer - ‚ÒÔÓÏÓ„‡ÚÂθÌ˚È ÏÓ‰Ûθ, ÍÓÚÓ˚È ‡·ÓÚ‡ÂÚ ÚÓθÍÓ ÔË Ì‡Î˘ËË DONI®Plastformer.
Module for extrusion of fibres “ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
-ÔÓËÁ‚Ó‰ËÚÂθÌÓÒÚ¸ 150-:200 Í„/˜;
ÃÓ‰Ûθ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ ÌËÚÂÈ -ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 3.3 ͬ;
-‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 150 Î/ÏËÌ;
-‡ÒıÓ‰ Ή-‚Ó‰˚ /3 ‡ÚÏ./ 260 Í„/˜.

36
 DONI®Mouldmatic PRD - ÏÓ‰ÛÎ Á‡ ËÁ‚‡Ê‰‡Ì ̇ ÔÓ‰ÛÍÚ‡
ÃÓ‰ÛÎ˙Ú Â Ô‰̇Á̇˜ÂÌ Á‡ ËÁ‚‡Ê‰‡Ì ̇ Óı·‰ÂÌˡ ÔÓ‰ÛÍÚ ÓÚ ÏÛÎÚËÙÓÏËÚÂ. ÃÛÎÚËÙÓχڇ Ò ÔÓ‚‰Ë„‡
ÓÚ ‰Â̇Ê̇ڇ ÔÎÓ˜‡ Ë Ò Ú‡ÌÒÔÓÚË‡ ̇ ÍÓÌ‚ÂÈe‡ Á‡ ÔÓ‰ÛÍÚ. — ÔÌ‚χÚ˘ÌË ·Ûڇ· ÔÓ‰ÛÍÚ˙Ú ÒÂ
ËÁ·Ë‚‡ ÓÚ ÏÛÎÚËÙÓχڇ Ë Ò ÓÚ‚Âʉ‡ Á‡ Ô‡ÍÂÚË‡ÌÂ, ‡ ÓÒ‚Ó·Ó‰Â̇ڇ ÏÛÎÚËÙÓχ Ò ‚˙˘‡ ̇ ‰Â̇Ê̇ڇ
ÔÎÓ˜‡ Ë Ò Ú‡ÌÒÔÓÚË‡ Á‡ ÏËÂÌÂ.
“ÂıÌ˘ÂÒÍË ‰‡ÌÌË:
-ÏËÌËχÎÌÓ ‚ÂÏ Á‡ ‰ËÌ ˆËÍ˙Î 10 s;
-ËÌÒÚ‡ÎË‡Ì‡ ÏÓ˘ÌÓÒÚ 0,75 kW;
ÃŒƒ”À» -‡ÁıÓ‰ ̇ ‚˙Á‰Ûı /6 atm/ 350 l/min.
MODULES DONI®Mouldmatic PRD Ò ‚„‡Ê‰‡ ‚ ‡‚ÚÓχÚËÁË‡ÌËÚ ÎËÌËË Á‡ ÔÓËÁ‚Ó‰ÒÚ‚Ó Ì‡ Ú‚˙‰Ë, ÔÓÎÛÚ‚˙‰Ë Ë
ÔÓÎÛÏÂÍË ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ".
ÃŒƒ”À»
DONI®Mouldmatic PRD - module for extracting the product
The module is designed for extracting of the cooled product from the block moulds. The block mould is lifted from
the draining plate and transported on the product conveyor. The product is pushed out of the block mould with
pneumatic pistons and taken away for packaging. The empty block mould is placed back on the draining plate
and transported for washing.
Technical specifications:
-minimum time for one cycle 10 s;
-power 0,75 kW;
-air consumption /6 atm/ 350 l/min.
DONI®Mouldmatic PRD is built in automated lines for production of hard, semi hard and semi soft cheese of
the type "pasta filata".
DONI®Mouldmatic PRD - ÏÓ‰Ûθ ËÁ‚ΘÂÌˡ ÔÓ‰ÛÍÚ‡
ÃÓ‰Ûθ Ô‰̇Á̇˜ÂÌ ‰Îˇ ËÁ‚ΘÂÌˡ Óı·ʉÂÌÌÓ„Ó ÔÓ‰ÛÍÚ‡ ËÁ ÏÛθÚËÙÓÏ. ÃÛθÚËÙÓÏ˚ ÔÓ‰ÌËχ˛ÚÒˇ
Ò ‰Â̇ÊÌÓÈ ÔÓ‚ÂıÌÓÒÚË Ë Ú‡ÌÒÔÓÚËÛ˛ÚÒˇ ̇ ÍÓÌ‚ÂÈÂ ‰Îˇ ÔÓ‰ÛÍÚ‡. œË ÔÓÏÓ˘Ë ‚ÓÁ‰Ûı‡ ÔÓ‰
‰‡‚ÎÂÌËÂÏ ÔÓ‰ÛÍÚ ËÁ‚ÎÂ͇ÂÚÒˇ ËÁ ÏÛθÚËÙÓÏ Ë ÓÚÔ‡‚ΡÂÚÒˇ ̇ ÛÔ‡ÍÓ‚ÍÛ, ‡ ÔÛÒÚ˚ ÏÛθÚËÙÓÏ˚
‚ÓÁ‚‡˘‡˛ÚÒˇ ̇ ‰Â̇ÊÌÛ˛ ÔÓ‚ÂıÌÓÒÚ¸ Ë Ú‡ÌÒÔÓÚËÛ˛ÚÒˇ ̇ ÏÓÈÍÛ.
“ÂıÌ˘ÂÒÍË ı‡‡ÍÚÂËÒÚËÍË:
-ÏËÌËχθÌÓ ‚ÂÏˇ Ó‰ÌÓ„Ó ˆËÍ· 10 Ò;
-ÛÒÚ‡ÌÓ‚ÎÂÌ̇ˇ ÏÓ˘ÌÓÒÚ¸ 0.75 ͬ;
-‡ÒıÓ‰ ‚ÓÁ‰Ûı‡ /6 ‡ÚÏ./ 350 Î/ÏËÌ.
DONI®Mouldmatic PRD ÔÓÒÚ‡‚ΡÂÚÒˇ ÚÓθÍÓ Ò ‡‚ÚÓχÚËÁËÓ‚‡ÌÌ˚ÏË ÎËÌˡÏË ÔÓËÁ‚Ó‰ÒÚ‚‡ Ú‚Â‰˚ı,
ÔÓÎÛÚ‚Â‰˚ı Ë ÔÓÎÛÏˇ„ÍËı Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ".

DONI®Mouldmatic PRD
ÃÓ‰ÛÎ Á‡ ËÁ‚‡Ê‰‡Ì ̇ ÔÓ‰ÛÍÚ‡
Module for extracting the product
ÃÓ‰Ûθ ËÁ‚ΘÂÌˡ ÔÓ‰ÛÍÚ‡

37
‘ÓÏË Ë ÏÛÎÚËÙÓÏË Á‡ ÏÓ‰ÂÎË‡Ì ̇ Ú‚˙‰Ë, ÔÓÎÛÚ‚˙‰Ë Ë ÔÓÎÛÏÂÍË ÒËÂ̇ ÚËÔ "Ô‡ÒÚ‡ ÙË·ڇ".
Moulds and block moulds for hard, semi hard and semi soft cheese of the type "pasta filata".
‘ÓÏ˚ Ë ÏÛθÚËÙÓÏ˚ ‰Îˇ ÙÓÏËÓ‚‡Ìˡ Ú‚Â‰˚ı, ÔÓÎÛÚ‚Â‰˚ı Ë ÔÓÎÛÏˇ„ÍËı Ò˚Ó‚ ÚËÔ‡ "Ô‡ÒÚ‡ ÙË·ڇ".

÷ËÎË̉˘ÌË
- ÓÚ 0.1 kg ‰Ó 9 kg

— Ô‡‚Ó˙„˙ÎÌÓ Ò˜ÂÌËÂ
- ÓÚ 0,5 kg ‰Ó 9 kg

ÃÛÎÚËÙÓÏË Ò ÔÓ‰‚ËÊ̇
‰Â̇Ê̇ ÔÎÓ˜‡

Cylindrical
- from 0.1 kg to 9 kg

With rectangular section

- from 0,5 kg to 9 kg

Block moulds with mobile

draining board

÷ËÎË̉˘ÂÒÍË ‰Îˇ ÙÓÏËÓ‚‡Ìˡ

- „ÓÎÓ‚ÓÍ Ò Ï‡ÒÒÓÈ ÓÚ 0.1 Í„ ‰Ó 9 Í„.

— ÔˇÏÓÛ„ÓθÌ˚Ï Ò˜ÂÌËÂÏ ‰Îˇ

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