Specifications:

• Equipped with high-quality stainless-steel mesh to ensure maximum efficiency in whey-curd separation with minimal curd loss.

• Internal full stainless-steel screw (auger) for kneading during dewatering, as well as hot and cold water washing.

• The machine is designed in three operational sections:
  -Whey separation from curd
  -Hot water washing of curd
  -Cold water washing of curd

• Adjustable drum rotation speed, adaptable to feed material and desired total solids (TS) content

• Adjustable temperature settings for both hot water and cold water spraying.

• Inspection and access hatches for all sections (whey discharge, hot water section, cold water section).

• Use of Samson steam valves and other premium European components (IFM, WIKA, JUMO).

• Dual operating modes: Production and CIP (Clean-in-Place), with independent washing system settings.

• Ability to operate with multiple cheese vats simultaneously

• Two-compartment stainless-steel control panel (separate pneumatic and electrical sections).

• Heat exchangers designed as shell-and-tube type to prevent curd fines from accumulating.

• The entire washing system equipment is integrated  on a full stainless – steel skid