White Cheese Production Lines
Semi Auto Soft Cheese Vat
Working Principle
- It is an automatic vat in which the curd is prepared and mixed for the fermentation of milk for soft cheese groups.
- Pasteurized milk is filled into the fermentation vat.
- Yeast and culture are added to the milk and waited during ripening.
- Horizontal and vertical cutting is done.
- Mixing process is done.
- Automatic molding of the cubed cheese with whey machine.
Technical Features
- Half round trough system.
- Made of AISI 304 and AISI 316 quality stainless steel.
- Horizontal and Vertical cutting blades
- With the special knife system, it is ensured that the curd is cut without damaging and loss of yield is prevented.
- Automatic milk inlet and product discharge valve
- PLC controlled
- Prescription work feature
- Work platform available
System Advantages
- Hygienic Production
- Advantage Optimum
- Production Area
- Standard Production Possibility
- Mass Production Advantage
- Cendere Cloth, Nylon Packaging Savings
- Failure to Use the Washing Machine
- Electricity Savings
- Time Saving
- Water Saving
- Labor Savings
Application Fields
- Soft Cheese Groups
- White Cheese
- Village Cheese
- Camamber Cheese
