These basins feature a screaning to filter the curd. Capacity: 200, 1200 LT
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
Used for transferring the cheese (kashar) curd to cheese (Kashar) Weighting Machine. Capacity: 100 – 500 KG/H
