500 kg / hour capacity stretching machine is a compact one. 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. After completing cooking product is filtered from whey and transferred to moulding section. As mentioned above, machine is a compact one. Moulding section is included in system. Product here is  moulded in desired weights and gets to outlet.Depending on product type auger speed can be adjusted. Temperatures is controlled digitally.

 

 

hard-semihard-cheese-systems

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