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KASHKAVAL CHEESE PRODUCTION

MACHINERY

KASHKAVAL CHEESE PRODUCTION

Milk Processing Line produces and installs machines for your production line.

KASHKAVAL PROCESS TANK

The milk is heated up to levering temperature in Kashar Process Tank. When milk is transformed into curd before being cut by special mixers inside the tank. Capacity: 3000, 4000, 5000, 6000, 8000 LT / 10.000 and 11.000 LT.

DRUM SIFTER

This rotating perforated drum is used for filtering the curd following the kashar process. Capacity: 10000 LT/H.

CURD FILTERING VAT

These basins feature a screening to filter the curd. Capacity: 200, 1200 LT.

STRETCHING MACHINE

Stretching Machine steams the curd and performs remoulding. The machine can also provide weighting up to 1000 kg/h capacity. Capacity: 500, 1000, 1500 KG

DRY COOKING MACHINE

Enclosed Type Dry Cooking Machines and Open Steam Type Dry Cooking Machines are used to cook cheese as desired.

CURD TRANSFER

Used for transferring the kashar curd to Kashar Weighting Machine. Capacity: 100 – 500 KG/H

KASHKAVAL WEIGHING

These machines enable performance of weighting procedures in dry boiling type and 1000 kg wet boiling type remolding machines. Capacity: 500, 1000 KG/H.

KASHKAVAL CARRYING TROLLEY

These are used for resting and transfer of kashar cheese after production.

CURD CUTTING

The curd is needed to be cut before boiling. This machine cuts the curd and transfers it to the boiling unit. Capacity: 500 KG/H.

KASHKAVAL MOULDS

Boiled and weighted kashar cheese products are placed in moulds. Capacity: 500, 1000, 2000, 5000 gr.

Contact us for more information about kashkaval cheese production.

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