Forefficient shaping processes in the production of natural cheese. After curding, the cut curd pieces are placed into molds, and through the precise pressing of the press machine, the remaining whey is expelled and the curd is shaped. This is a key step in ensuring the cheese has a uniform texture and a compact structure. This process not only determines the appear- ance of the cheese but also directly affects its taste and shelf life.
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设备特点 | Feature
• The pressor frame is designed with AISI 304 with a big cylinder;
• The pressor includes a whey discharge trough;
• Each pressing slot can press 10 molds simultaneously;
• The volume of the pressed cheese is 10L, with dimensions L x W x H = 360x280x95mm. The mold material is AISI 304;
• V-shaped single slot design, pressing 10 molds (100kg) at the same time, W-shaped double slot design, pressing 20 molds (200kg) at the same time;
• Equipped with one control cabinet, including a compressed air pressure reducing valve, including control for the forward and reverse motion of the cylinder.
+86 13651600783 
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