1.000 kg / h capacity stretching machine has a kneading section. Product, which should have appropriate pH value, passes through chopping tunnel of machine and curd cheese is minced this way. Then chopped and half-cooked product is poured in reservoirs of augers. Meanwhile, machine begins to take hot water which is heated in tanks under machine. At this point augers begin to mix water and half-cooked product. Then fully cooked product is transferred to kneading section. Arms in kneading section fiberize the product. After this phase product is transferred to moulding machine. Moulding machine is seperate from system. Product here is moulded in desired weights. Depending on product type auger speed can be adjusted. Temperatures is controlled digitally.

hard-semihard-cheese-systems

If you need more information about Türköz Machinery Hard-Semihard Cheese Production Machines. Please send us your requests! We will be return to you in a short time! Thank you!

Please wait...