Working Principle

• The cheese dough from the kashkaval Streaching machine is sent to the inlet hopper of the tongue & fibrous forming machine. 
• The cheese dough coming from the cooking machines is directed towards the form molds by the spirals in the forming machine. 
• As the product reaches the molds at the front of the machine, it takes the shape of the molds. The dough passes through the tongue & Fibrous line molds and is hardened with cooling water on the conveyor 
• The pneumatic cutter on the conveyor cuts the dough according to the desired size for tongue or fibrous cheese. 
• The cut cheese is dropped into a cold water pool via the conveyor. 
• The cheese is then removed from the water by the conveyor and is ready for further processing.