These units mainly used for increasing the solid material ratio in the milk by evaporating the water content as well as for thickening the consistence of molasses and jam by means of water evaporation. Boiling temperature is decreased as the machine enables evaporation under vacuum pressure.
These basins are used for producting white cheese. White cheese is leavered in these basins. Curd is broken and percolated by means of extractor clothes and side pulleys. Remaining water is extracted by placing weight pressure and weight plates. Acquired cheese is cut with moulds and provided with brine water.
STK Makina strives to provide its valued customers with the best service possible for any installation and maintenance needs they may have involving their milk and food machinery.
Any techncial question and suggestion that you may have involving STK Makina products are immediately responded. You may get in touch with us and acquire any detailed information...
STK MAKİNA following delivery of the equipment, we support our customers in any matter they need assistance for.
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