Non-dairy - Import export

The milk is heated up to leavening temperature in cheese (Kashar) Process Tank. When milk is transformed into curd before being cut by special mixers inside the tank. Capacity: 3000, 4000, 5000, 6000, 8000,10.000 and 11.000 Lt

Enables remoulding of the butter for extraction of water content By means of the moulds, the butter can be provided in circular, rectangular or square form. Adjustable cutting wires; enables partitioning of the butter in desired weight volumes. Capacity: Varies according to assigned personnel. Average 500 KG

This unit is a drum type churn machine which is used for producing butter from the cream. The unit can be produced with up to 1.000 Lt capacity.

Cream Processes Unit By means of this tank the cream is pasteurised and decreased to maturing temperature. Culture is added at this temperature and maturing is continued.

Used for transferring the cheese (kashar) curd to cheese (Kashar) Weighting Machine. Capacity: 100 – 500 KG/H

These tanks are provided in different capacity options between 1000 Lt and 25.000 Lt; as single walled or insulated tanks with heating and cooling facilities, produced especially for different materials such as milk, fruit juice, olive oil, stum (must) or glucose.

The curd is needed to be cut before boiling. This machine cuts the curd and transfers it to the boiling unit. Capacity: 500 KG/H

Cream cart is used in cream production by means of 8 trays provided on top.

Manufactured from AISI 304 Quality Stainless Steel,200 Lt. capacity, single-lined, three-walled; steam cooker,two 10 Kw resistors at bottom, Baykal Resistance brand with insulation,insulated, insulation thickness 7 cm,2 mixers, outlet butterfly valve DN50, water inlet and outlet 3/4 inch sleeve,0,37 kw agitator motor and 90 rpm reducer. Reducer Yılmaz Reducer Mark,380 V preference, Hair thicknesses: 1,5 mm, 2,5 mm.Dimensions: 120mm X120mmx140 Foot Length: 230 mm Foot Length: 230 mm Weight: 400 kg