PT-500 Press Cart
made of stainless steel for cheese grains

The press cart is designed to maintain the temperature of the cheese mass during shaping and pressing, which helps ensure a dense, uniform structure in the finished product. The equipment is used at cheese-making facilities to improve the quality of the cheese mass formation and enhance whey drainage.

Advantages of the press cart:

• Maintains the temperature of the cheese mass during forming and pressing.
• Improved cohesion of the cheese grains into a monolithic block.
• More uniform whey drainage.
• Formation of a denser structure in the finished product.
• Reducing the risk of voids forming between the cheese grains.

When forming the cheese mass, it is important to ensure effective removal of whey and the binding of the cheese grains into a single monolith. As the cheese cools, the grains rapidly lose their plasticity and stickiness, which impairs their ability to compact. As a result, voids and excess whey may remain between the curds.

Using a press cart helps maintain optimal temperature conditions during forming by reducing the need to transport the product to the pressing site, thereby promoting proper compaction of the cheese mass and ensuring a stable structure in the finished product.