Kashkaval/Mozzarella Processing

Peynir Proses Tankı

Sp Makina CHEESE PROCESS TANKS are the units where the first stage of cheese making process is completed; inoculation, coagulation and curd breaking/mixing. As it is needed for some varieties of hard cheese, Process Tanks have heating jackets for heating the curd for some technical pusposes.

Curd Filtering Drum

After the curd is broken/agitated inside Sp Makina Cheese Process Tank; it is transferred to Sp Makina Curd Drum Filter  or Sp Makina Curd Draining Vat. The transfer can be done by a curd pump or directly by the effect of gravity.

Curd Draining Vat

Sp Makina Curd Draining Vats are the units in which the excess whey is removed after breaking the curd by  cutting knives of Sp Makina Process Tank; curd is transfered to Sp Makina Curd Draining Vats for the seperation of whey (syneresis).

Curd Chopper

Sp Makina Curd Chopping Machine helps you to cut the firm curd into small and regular sized pieces in order to increase the surface area of curd prior to streching/cooking process.

Cheese Carrying Trolleys

After the curd is weighed by Sp Makina Weighing and Forming Machine; it is filled into Kashkaval moulds and the moulds are placed onto the shelves of Cheese Carrying Trolley for being moved to Kashkaval Pre-Maturation Rooms.

Mozzarella Ball Forming

Sp Makina Top Mozzarella Forming Machine; It is a unit that aims to shape the hot curd coming out of the boiling unit into balls, small sizes with adjustable weight, and to prevent deformations by cooling it afterwards.

Forming And Weighing

Cheese curd leaving the Sp Makina Cooking Unit is transfered to Sp Makina Moulding and Weighing Unit. Here the hot curd is weighed in sizes from 250 Gr to 2000 Gr and moulded. All the surfaces contacting with the curd is teflon covered for preventing the hot curd sticking and accumulating on helix surface.

Curd Transfer Machine

Function of Transfer Unit is to transfer the hot curd cooked by Sp Makina Dry Cooking&Kneadıng Machine to Sp Makina Cheese Weighing and Forming Machine.

Dry Cooker (Horizental)

Cheese curd chopped to uniform size particles is transfered to Sp Makina Dry Cooking & Kneadıng. Here; it is exposed to direct/indirect heating through the spirals inside cooking vessel. Steam can be directly applied through the jacket or hot water heated by the steam can also be used for heating. As the spirals can move back and front; heated cheese curd is also kneaded inside the vessel. Operator can easily control the heating temperature and kneading timing through the control pannel.

Stretching Machine

Cheese curd chopped to uniform size particles is transfered to Sp Makina Streching Machine. Salty water which is collected inside the vessel under the unit is transfered to curd cookıng unit and heated here. The curd is cooked by hot salty water. By the movement of spirals inside the cooking unit; curd is transfered to kneading section. Kneadind continues until desired curd structure is gained.After this step, cooked and kneaded curd is transfered to Weighing and Forming Machine.

Cheddaring Vat

The curd and whey mixture formed by the crushing of the curd in the Process Tank is taken to the cheddar vat through the transfer pump or by the effect of gravity. Here, firstly, whey is separated through the perforated system.

Kashkaval Moulds

Kashkaval Moulds can be manufactured as Stainless Steel and food grade plastic materials depending with mould sizes from 200 gr to 2000 gr. Mould shapes can be round or rectangular.