Hard and Semi-Hard Cheese Production Lines
Mozarella Forming
Working Principle
- Cheese dough mozzarella from cheese boiling machines is sent to the inlet hopper of the grading machine.
- The mozzarella mozzarella cheese dough from the scalding machines it is sent towards the forming mold with the augers in the weighing machine.
- The product coming to the molds in the front part of the machine takes the shape on the mold connected to the machine.
- The products that take their shape in the mold are dropped into the cold water pool under the machine.
- The products that cool down in the cold water pool are then sent out of the pool after cooling down. and becomes ready
System Advantages
- Fast product processing
- Ability to make standard products
- Production at low cost
- Production at maximum hygiene level
- Weight sensitivity
- Ability to obtain cheese in different shapes with easy mold change
Technical Features
- It is completely made of AISI 304 quality material.
- Cooling heat exchanger
- With Circulation Pump
- With speed control unit
- Digitally controlled
- Ability to make products in different capacities
- With cooling pool
- Portioning in desired sizes
- Easy to change molds in different sizes
- Wheeled, portable
Application Fields
- Hard, Semi-Hard Cheeses
- Mozzarella Cheese
- Cheddar Cheese
Elektrik Sarfiyatı (Electricity Consumption) | Buhar Sarfiyatı (Steam Consumption) | Hava Sarfiyatı (Air Consumption) | Buzlu Su Sarfiyatı (Ice Water Consumption) | Şebeke Su Sarfiyatı (Municipal Water Consumption) |
|---|---|---|---|---|
| 2,8 KW | 25KG/H | 30 LT.DK. (6-8 BAR) | 5.000 LT/H (+1°C) | - |
| 3 KW | 30KG/H | 30 LT.DK. (6-8 BAR) | 7.000 LT/H (+1°C) | - |
