The milk is heated up to leavening temperature in cheese (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
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
These basins feature a screaning to filter the curd. Capacity: 200, 1200 LT
Used for transferring the cheese (kashar) curd to cheese (Kashar) Weighting Machine. Capacity: 100 – 500 KG/H
This rotating perforated drum is used for filtering the curd following the cheese (kashar) process. Capacity: 10000 LT/H
Enclosed Type Dry Cooking Machine; enables remoulding of the curd, placed in a circular boiler by means of the steam that circulates around the boiler. Capacity: 40-60-80 lt/charge Open Steam Type Dry Cooking Machines are used for high capacities over 100 kg/charge. By means of 2 spirals provided, the curd is remoulded. Thanks to the steam; which is both provided inside the machine and around outer walls; the cheese is cooked as desired. Capacity: 100 – 500 kg/charge 1 charging lasts approximately between 10-12 minutes
