Autonomous cheese-making - 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

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