Equipment for production of soft cheese
Cheese vat from 3000 L to 12000 L. Designed for obtaining of curd and whey from milk during production of rennet cheese and cottage.
Universal unit industrial small scale cheese vat. Designed for the production of cheese, sour cream, yogurt, kefir and other products.
Industrial small scale cheese vat. Designed for obtaining of curd and whey from milk during production of rennet cheese and cottage.
Flocculator. Designed for the industrial production of RICOTTA from whey.
Cheese whey drainage drum. Designed for separation of whey from curd (cottage).
Cheese whey drainage machine. Designed for separation of whey from curd.
Unit for uninterrupted partial curd salting. Designed for uninterrupted partial curd (cottage) salting aimed at reduction of time needed for curd (cottage) salting while preserving whey volumes for farther processing.
Forming unit. Designed for formation of cheese layer.
Troley with prepressing. Designed for formation of cheese layer.
Method of cheese salting “WATERFALL”. Designed for cheese salting.
Salt dissolving unit. Designed for uninterrupted salt dissolving.
Horizontal cheese press. Designed for pressing oval-shaped cheese.
Machine for whey separation and prepressing of curd (cottage). Designed for whey separation and prepressing of cottage..
Cooler of pipe-in-pipe type. Designed for cooling of curd (cottage) and whey.
Vat for cooling and hardening of mozzarella cheese. Designed for cooling and hardening of cheese.
Trolleys and racks.
Cheese-cutting machine. Designed for cutting blocks of cheese into 2-4 pieces.
Machine for cutting cheese into wedges. Designed for cutting wheel of cheese into wedges.
Cheese-cutting machine. Designed for cutting wheel of cheese into 2-4 pieces.
Machine for cutting cheese into small blocks. Designed for cutting blocks of cheese into small blocks.
Cottage production line.
