White Cheese Unit

COAGULATION VAT

These basins are used for producting white cheese. White cheese is leavered in these basins. Curd is broken and percolated by means of extractor clothes and side pulleys. Remaining water is extracted by placing weight pressure and weight plates. Acquired cheese is cut with moulds and provided with brine water.

Capacity: 600 – 1500 LT

WHITE CHEESE EQUIPMENT

BRINE STORAGE TANK

These tanks feature mixers and heaters and enable the brine water which will be added to the cheese product.

Capacity: 1000, 1500, 2000, 3000, 4000, 5000 LT

TIN SEALING MACHINE

Produced white cheese is cut and placed into canisters. This machine enables sealing the caps of these canisters.