Description: Designed for pasteurization of milk, cream and other liquid products, as well as for the processes of fermentation, curd and curd processing, mixing of multicomponent recipes in the food industries. The difference in the design of the bath is the presence of a Rolbont in the heat exchange jacket, which allows for rapid cooling of the product using closed cooling systems.
Equipped with motor on detachable frame, stainless steel tap with 40mm bore, overhead product nozzle and rotary washer nozzle, single-walled two-piece hood, built-in electric heaters (or steam injectors) and electronic control unit for service, regulation and automatic temperature control product and refrigerant. Made entirely from food grade stainless steel.
Kashkaval Cheese Unit
Butter and Cream unit
Whey Cheese Unit
Halloumi Cheese Unit
White Cheese Unit
Mozzarella Cheese Unit
Yogurt and Ayran Unit