Product Type:
Cheese making
Highly flexible system for final pressing of semi-hard and hard cheeses.
Pressing takes place in closed tunnels by means of a diaphragm pressing on the entire surface of the mould lid.
Field of application
Cheese plants
Advantages
Even pressing of cheeses in individual moulds or multiple moulds without using spring-loaded lids
A specific pressure of 400 g/cm² (5.7 lbs/sq.in.) is achieved at only 0.3 bar (4.3 lbs/sq.in. air pressure
Optional available with pressing cylinders
Applicable to a wide variety of cheese types
Applicable to a wide variety of shapes and sizes
Integrated mould storage
Collecting of whey and CIP liquid
