Cur síos

Dry cooking machine (kuru haşlama) used to obtain hard cheeses from the curd formed in the tanks: the curd is steam-cooked, then mixed with melting salt to transform into cheese. It is used for the production of kaşar-type, hard and semi-hard cheeses, including blocks to be remelted. Steam is injected both into the machine jacket and directly into the vat; the augers, which can rotate in both directions, knead the curd. AISI 304 stainless steel construction, sandblasted vat, augers and outlet hatch, steam at 3 bar absolute, heating by six direct nozzles and by the double wall, adjustable piston side outlet hatch, safety sensor cutting off the machine when the lid is opened, auger-gearbox connection by stuffing box.