A specialized machine designed for the final stage of curd production, ensuring efficient whey separation and product cooling.

Operating Principle:

1. Loading: Curd in bags (usually lavsan fabric) is loaded into the tubular drum.

2. Pressing: The drum rotates, using centrifugal force and mechanical rolling to squeeze out the whey.

3. Whey Collection: The whey flows into a sloped drainage tank under the drum for further processing.

4. Cooling: Simultaneously, ice water (+1…+3 °C) circulates through the drum’s tubes, rapidly cooling the curd to +12…+14 °C.

5. Unloading: Once the cycle is complete, the bags with finished curd are removed.

Features and Benefits:

• Product Quality: Produces curd with consistent moisture levels and uniform texture.

• Hygiene: Made of high-grade stainless steel (AISI 304/316) for easy cleaning and food safety.

• Performance: High capacity (e.g., 400 kg per cycle) with a cycle duration of approximately 3 hours.

• Efficiency: Minimizes manual labor and stops the acidification process through rapid cooling.