DONI®Pressvat OH with open front for easy manual filling of the moulds. DONI®Pressvat CH with a fully closed construction designed for CIP cleaning. This model can be built in automated production lines.
The maximum height of the curd block:
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The module is designed for preliminary pressing of curd immersed in whey in the manufacturing of cheese with dense structure. The maximum pressure that can be achieved is 60 g/cm² and it is determined by the cheese type. The curd whey mixture is fed through the pipes of the spray balls. During operation the spray balls are uninstalled. A draining belt is installed at the bottom and after pressing the whey drains through here. At the end of the process the curd is transported out. A pneumatic guillotine for cross cutting and knives for lengthwise cutting are installed at the front. The cycles of pressing and removing of the curd and CIP washing are fully automated.
5 000÷8 000
8 000÷15 000
6 atm /l/min/
Consumption during CIP-cleaning /l/h/
Layer size after pressing:
These dimensions are for a layer with a height of 125 to 130 mm. If a client requires a layer with different height then the length needs to be changed.
The volume of DONI®Pressvat usually corresponds to the cheese vat volume. A change in the curd block height can be achieved when a cheese vat with non corresponding volume is used.
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