Окно выгрузки сыра
The molder is designed to receive curd, form it into a layer, remove whey and cut the cheese layer into bars.
In this model, the knife-wall is reliably fixed as a result of changes in the fastener design, which significantly increases the tightness of the bale chamber in comparison with most analogues.
The modernization and strengthening of the filter plates has led to an increase in the strength and reliability of the structure.
The mechanism for pulling the filter plates has been changed, the rod has been repeatedly strengthened and the mechanism for engaging filter plates has been improved in order to avoid formation rupture and other related problems.
The presence of electronics greatly improves the accuracy and convenience of work.
Characteristics of the cheese mold
Formare — 1000
Препресс для сыра изготавливается под индивидуальные особенности и предпочтения
|Bath volume||2500 l|
|Curd capacity||500/1000 kg|
|Total area of filter plates||7m²|
|Range of adjustment of the seam length||3940 to 5000 mm|
|Layer thickness||80 to 240 mm|
|Distance between slitting knife blades||140mm|
|Diameter of the whey outlet||80mm|
|Nominal / Maximum pressure of the supplied compressed air||0.6 MPa / 0.8 MPa|
|Specific pressure on the formation during pre-pressing (compressed air pressure 0.6 MPa)||up to 7.9 kPa|
|Internal dimensions of the bath (LxWxD)||5400х1400х515 mm|
|Overall dimensions LxWxH (no more)||6850x2500x2580 mm|
|Mass (no more)||2500 kg|
Products made on a cheese press
Formare — 1000
Each product has its own recipe and technology.
- "Dutch", "Kostroma", "Gouda", "Edam",
- "Poshekhonsky", "Yaroslavsky", "Estonian",
- "Steppe", "Uglich", "Bukovinsky",
- "Baltic", "Lithuanian", etc.
Hard rennet cheese
- "Russian", etc.
Rennet semi-hard cheese
- "Novo Ukrainian" and others.
Large producers of cheese and dairy products