White Cheese is given its cubic shape by Curd Cutting Knifes once curd pressing is over and is let to rest inside brine solution for 6-12 hours.
It can be manuelly filled into small metal cans or plastic containers as well. But mostly it is filled into 5 Kg-10 Kg-17 Kg metal cans for bulk sales. After filling, brine solution is poured into the can until it covers the top surface of moulds and cans are seamed manually by Seaming Machine.
|
Material |
SSAISI304 |
|---|---|
|
Capacity |
150-200 pieces/hr |
|
Motor |
11 kW |
|
Type |
Manuel |
