Vertical cheese press

hydraulicstainless steel

Fully automated cheese pressing It’s virtually impossible to be more efficient: just one employee per shift is enough to carry out the entire cheese-portioning and pressing process with the fully automatic Kalt Casset­tepress, and thoroughly clean the entire system after several batches. But the Kalt Casset­tepress isn’t just extremely economical, it is also very precise, enabling loss-free filling and high weight accuracy during portioning. Since the system is designed for batch operation, it guarantees consis­tently high product quality, strict batch separation and complete trace­a­bility. Good reasons why customers all over the world rely on the Kalt Casset­tepress. All-in-one system The Kalt Casset­tepress carries out all five steps in the cheese-pressing process – from portioning the curd, pressing, acidifying and de-molding the cheese to CIP cleaning. At the beginning of the process, the curd is filled directly from the cheese vat into the Casset­tepress, which makes a buffer tank unnecessary. The molds and lids always remain in the machine – also during CIP cleaning. Complex systems and sensors for handling, trans­porting and storing the molds and lids as well as separate cleaning systems are no longer necessary. Our customers benefit from this reduced complexity several times over: through reliable processes, low suscep­ti­bility to malfunctions, and low personnel and maintenance costs.