KASHKAVAL PROCESS TANK
The milk is heated up to leavering temperature in Kashkaval 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 filtrering the curd following the kashar process.
Capacity: 10000 LT/H
CURD FILTERING VAT
These basins feature a screaning to filter the curd.
Capacity: 200, 1200 LT
STRECHING MACHINE
Streching Machine steams the curd and performs remoulding. The machine can also provide weighting up to 1000 kg/h capacity. Weighting is not provided with machines having 1500 kg/h capacity.
Capacity: 500, 1000, 1500 KG
DRY COOKING MACHINE
Enclosed Type Dry Cooking Machine; enables remolding 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
CURD TRANSFER
Used for transferring the kashar curd to Kashar Weighting Machine.
Capacity: 100 – 500 KG/H
KASHKAVAL CARRYING TROLLEY
These are used for resting and transfer of kashar cheese after production
CURD TRANSFER
Used for transferring the kashar curd to Kashar Weighting Machine.
Capacity: 100 – 500 KG/H
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
