Press Çederizator majority-70

A clot drained from a cheese factory with part of the whey is poured into a container with a perforated mesh around the entire perimeter of the chedarizer. The cheese from the cheese factory is placed on the internal bathtub installed on the bottom of the press chedder, made of a perforated sheet, which creates a gap between the cheese grain and the v-shaped bottom of the press trolley. A pressing plate is placed on top of the cheese grain. Then, a frame with a collar, which rests on the chedar laid on the casing, is installed on the shell running along the upper edge of the bathtub of the press trolley. The press chedarizer is ready for operation. The operator begins to spin the gates installed in the frame, which, resting against the stove, creates pressure on the cheese grain. Under the influence of this pressure, part of the serum contained in the cheddar is removed and drains from the press chedarizer. Thus, the percentage of moisture in the chedar is reduced. During pressing, it is recommended to control the intensification of the extraction of whey so that the final product is homogeneous. To do this, the operator periodically presses the cheese grain. In order to make it convenient to move the curd press on the workshop or in the refrigerator, this equipment is equipped with wheels with a stopper and a technological handle. The mass of cheese obtained is 35 kg.