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Kashkaval Cheese Unit

Stk Makina

STK MAKİNA

Kashkaval Process Tank

The milk is heated up to leavering temperature in Kashkaval Process Tank.

STK MAKİNA

Drum Sifter

This rotating perforated drum is used for filtrering the curd following the kashar process.

STK MAKİNA

Curd Filtering Vat

These basins feature a screaning to filter the curd.

STK MAKİNA

Stretching Machine

Stretching Machine steams the curd and performs remoulding.

STK MAKİNA

Dry Cooking Machine

Enclosed Type Dry Cooking Machine; enables remolding of the curd, placed in a circular boiler by means of the steam that circulates around the boiler.

STK MAKİNA

Curd Transfer

Used for transferring the kashar curd to Kashar Weighting Machine.

STK MAKİNA

Kashkaval Weighing

This machine enables performance of weighting procedures in dry boiling type and 1000 kg wet boiling type remoulding machines.

STK MAKİNA

Kashkaval Carrying Trolley

This is used for resting and transfer of kashar cheese after production

STK MAKİNA

Curd Cutting

The curd is needed to be cut before boiling.

STK MAKİNA

Kashkaval Moulds

Boiled and weighted kashar cheese products are placed in moulds.