STK MAKİNA

Kashkaval Process Tank

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

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Kashkaval Process Tank

STK MAKİNA

Drum Sifter

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

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Drum Sifter

STK MAKİNA

Curd Filtering Vat

These basins feature a screaning to filter the curd.

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Curd Filtering Vat

STK MAKİNA

Stretching Machine

Stretching Machine steams the curd and performs remoulding.

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Stretching Machine

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.

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Dry Cooking Machine

STK MAKİNA

Curd Transfer

Used for transferring the kashar curd to Kashar Weighting Machine.

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Curd Transfer

STK MAKİNA

Kashkaval Weighing

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

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Kashkaval Weighing

STK MAKİNA

Kashkaval Carrying Trolley

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

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Kashkaval Carrying Trolley

STK MAKİNA

Curd Cutting

The curd is needed to be cut before boiling.

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Curd Cutting

STK MAKİNA

Kashkaval Moulds

Boiled and weighted kashar cheese products are placed in moulds.

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Kashkaval Moulds

STK MAKİNA

Cheese Forming Machine

This machine is designed for dosing and shaping the cheese mass into the molding unit. Thanks to the interchangeable molds, the cheese mass can be transformed into the following types of cheese in various sizes and shapes: "wire", "tongue", "cecil", "topic mozzarella", "cheese sticks", "knit", "lavash" and others.

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Cheese Forming Machine