Working Principle

• Pour the prepared curd into the chopping chamber on the machine. 
• The chopped curd is transferred to the boiling machine. 
• In the meantime, the water in the chamber passes through the sieve and is poured into the hot water chamber below. The water in the hot water chamber is returned to the scalding chamber with the circulation pump and water is circulated at the same temperature continuously. 
• The salt content of the water is constantly measured, and in case of salt deficiency, dry salt is automatically added to the system. 
• After the curd reaches the desired degree and consistency, it is transferred to the kneading unit with inverter-adjusted augers. 
• In the kneading chamber, the curd is kneaded with a kneading arm until it reaches the desired shape. 
• The finished product is transferred to the weighing machine.