Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine

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Customization: Available
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Warranty: 12 Months
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  • Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine
  • Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine
  • Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine
  • Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine
  • Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine
  • Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine
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  • Overview
  • Product Description
  • Packaging & Shipping
  • Company Profile
  • FAQ
Overview

Basic Info.

Model NO.
NLC-500
Process
Thermal Processing
Power Source
Electric
Certification
CE, ISO9001
Automatic Grade
Automatic
Application
Cheese
Customized
Customized
Raw Materila
SUS304 - 316L
MOQ
1 Set
Structure
Vertical/Hoprizontal
Function
Heating-Stirring-Cutting--Draining
Transport Package
Woodencase
Specification
500L - 5000L
Trademark
ANTLER
Origin
China
Production Capacity
2000sets/Year

Packaging & Delivery

Package Size
150.00cm * 110.00cm * 170.00cm
Package Gross Weight
300.000kg

Product Description

Product Description

Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine

Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine
Heating and fermentation
After the milk is injected into the tank, it is heated to the target temperature (e.g. 32 ° C).
Adding starter culture (lactic acid bacteria) and rennet to initiate protein coagulation reaction.

Curd cutting
After the curd is formed, the stirring device cuts the curd at a specific speed (e.g., 10-20 RPM) into small particles (e.g., the size of corn kernels).
The size of the cut affects the final texture of the cheese (for example, cheddar cheese needs to be finely cut, Parmesan needs to be coarsely cut).

Heating and dehydration
Slowly heat up to 40-55ºC to accelerate whey discharge.
Stirring prevents the curds from sticking and encourages water to evaporate.

 Whey separation
Open the drain and the whey drains through the strainer, leaving behind curds.
Some processes recycle whey by-products (e.g., whey cheese).
 
The core structure consists of

Tank body :
stainless steel, corrosion resistant and easy to clean.
Heating/cooling system :
Precise temperature control (usually 30-40 ° C).
Mixing device :
rotating blade or paddle for cutting curds and mixing evenly.
Drain outlet :
Design of valve for separating whey and curd.
Dynamic control panel (optional) :
Adjust parameters such as temperature, time, and rotational speed.
Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine
Raw material Stainless steel SUS304 / 316L
Volume 500L  1000L   1500L   2000L    3000L   4000L    5000L    8000L   10000L ......
Structure  Vertical / Horizontal
Power  1.5 - 5.5kw  380V 50Hz
Dimension As per capacity


Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine
Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing MachineIndustry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing MachineIndustry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine
 

Packaging & Shipping

Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine

Company Profile

Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing MachineIndustry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing MachineIndustry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine

FAQ

Industry Mozzarella Cheese Making Vat Cheese Curd Cooking Pressing Machine

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