Cheese Press
The Cheese Press is an essential piece of equipment that enables the controlled removal of excess water (whey) from curd during the cheese production process and helps the product reach the desired form and firmness.
It plays a critical role in achieving standardized and high-quality products.
Working Principle
The curd placed into molds is positioned under the press system and compressed by applying a certain level of pressure.
During this process, excess water is expelled and the cheese gains a firmer and more durable structure.
The desired product characteristics are achieved through pressure and time adjustments.
Key Features
Controlled pressure application system, homogeneous pressing, structure compatible with different mold types. Durable and long-lasting design, hygienic and easy-to-clean structure, manual or automatic operation options
Technical Information
Capacity: Variable according to requirement
Material: AISI 304 Stainless Steel
Operating System: Manual / hydraulic / pneumatic (optional)
Control System: Manual / automatic (optional)
Energy: Electricity (for automatic systems)
Advantages
Standardization in product quality
Effective removal of excess water
Ensures a homogeneous structure
Low waste rate
Easy operation and maintenance
