Cheese pressing unit

Cheese pressing unit

The cheese pressing unit consists of three main components: a pre-pressing vat, a trolley-vat with molds, and a final pressing unit. The equipment is made entirely of stainless steel (working parts), with a painted steel frame and structure, ensuring efficient and hygienic cheese production.

I) Pre-pressing vat for cheese

Overall dimensions:

• Length: 5,000 mm

• Width: 1,940 mm

• Height: 2,400 mm

Internal dimensions:

• Length: 3,000 mm

• Width: 1,450 mm

• Depth: 590 mm

• Volume: approx. 3 m³

Technical data:

• Two beams with pneumatic actuators

• Perforated bottom with whey drainage

• Whey outlet connection: Ø 60 mm

• Control panel

• Material: vat – stainless steel, frame – painted steel

II) Trolley-vat with cheese molds

Internal dimensions of the vat:

• Length: 2,900 mm

• Width: 1,230 mm

• Depth: 200 mm

Technical data:

• Mounted on 4 swivel wheels

• Bottom shaped for whey drainage

• Whey outlet connections: Ø 80 mm

• Perforated plate in the upper bottom section for mold placement

• Number of molds: 56 pcs

Dimensions of a single mold:

• Length: 300 mm

• Width: 200 mm

• Height: 160 mm

Material: stainless steel

III) Final pressing unit

Overall dimensions:

• Length: 3,360 mm

• Width: 1,520 mm

• Height: 1,660 mm

Technical data:

• 56 pneumatic presses (Ø 120 mm) for pressing cheese in molds

• Two longitudinal guides + 8 side wheels for trolley insertion

• Distance between guides: 1,000 mm

• Guide length: 3,360 mm

• Device mounted on 8 legs

• Material: body – stainless steel, frame – painted steel

Key features:

• Comprehensive unit for pre- and final pressing of cheese in molds

• Stainless steel construction in working parts – easy to maintain hygiene

• Pneumatic pressure ensures uniform pressing of each mold

• Trolley mobility facilitates positioning and transport between unit components