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Cheese vat

Cheese vat - STK Makina
Cheese vat - STK Makina
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Characteristics

Capacity

Min.: 600 l
(158.5 gal)

Max.: 1,500 l
(396.26 gal)

Description

These basins are used for producting white cheese. White cheese is leavered in these basins. Curd is broken and percolated by means of extractor clothes and side pulleys. Remaining water is extracted by placing weight pressure and weight plates. Acquired cheese is cut with moulds and provided with brine water. Capacity: 600 – 1500 LT

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*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.