Particularly suitable for delicate curds such as those for making taleggio, crescenza, gorgonzola, feta, white cheese, and so on, these systems enable the curd arriving from the coagulation vat to be drained and distributed in block molds of various sizes.
These flocculators for the industrial production of ricotta from whey operate by means of steam injected inside the full-fat whey to trigger the flocculation process.
These static salting vats have been designed for general-purpose cheese salting. They are made entirely of AIS 316L stainless steel with weldings suitable for coming into contact with brine.
Suitable for a balanced pressing of hard or semi-hard cheeses and ricotta, these vertical cheese presses are fitted with means for collecting and unloading the whey.