As a leading supplier of cheese-making machines for the Dairy Industry, our dedication lies in providing reliable and tailored equipment to meet specific production needs. With a track record of collaborating closely with our partners, we've contributed to refining cheese manufacturing processes, ensuring businesses can efficiently cater to today's consumers. From halloumi and feta to grilled cheese, paneer, whey cheese, and Greek yogurt, we offer comprehensive solutions that span a range of dairy products.
Originating in Cyprus, Halloumi is a unique cheese crafted by combining milk from goats and sheep, occasionally with a touch of cow's milk. Its appearance is characterized by a pale white colour arranged in layers, while its flavour boasts a delightful balance of tanginess and salinity.
Paneer, a valued cheese in India, is made by curdling milk with heat and acid. It's a quick process, taking just a few hours. With a gentle milky taste and a soft, sturdy texture, paneer doesn't melt easily when heated. It can be produced from cow's or buffalo milk, whether pasteurized or raw, and can vary between whole, skim, or reduced-fat milk.
Grilled cheese refers to types of cheese that melt well when heated. These cheeses become smooth and gooey when they're warmed up, making them perfect for dishes where you want the cheese to melt evenly.
This unique byproduct, known for its crumbly texture and mild taste, adds a delightful touch of dairy richness to a variety of dishes. Cheeses such as Anari, Ricotta, Arish, Mizithra, Manouri, and Anthotyro showcase regional variations within the whey cheese category. Produced as a sustainable practice, whey cheese creatively utilizes excess whey that would otherwise be discarded as waste.
Yogurt, a cherished dairy product, is crafted through the fermentation of milk, boasting a rich and storied history that traces back to ancient times. Renowned for its velvety, thick, and creamy texture, yogurt offers a versatile range of varieties, from strained to flavored options, captivating palates with its delightful consistency and diverse flavors.
Made from sheep, goat and cow milk, Feta Cheese has a crumbly yet creamy texture, offering a salty taste. This versatile cheese adds an authentic touch to salads, pastas, and other dishes.
Our Dairy Achievements:
CIP Unit
A CIP (Clean-in-Place) unit is an automated system utilized in various industries to clean equipment and piping without disassembly. It circulates cleaning solutions through the equipment, efficiently removing contaminants and maintaining hygiene. CIP units streamline cleaning processes and reduce operational downtime.
Milk Pasteurizer
A milk pasteurizer is a machine utilized in dairy production. It heats raw milk to a specific temperature for a set period, effectively eliminating harmful bacteria while preserving its nutritional quality. This process enhances milk's safety for consumption and extends its shelf life.
Cheese Vats
A cheese vat is a round vat where the curd is molded and cut in the cheese-making process. Cheese vats have been designed to maximize yield and usability, serving as indispensable equipment for cheese producers. Whether manual or automated, these round containers play a vital role in efficiently shaping and segmenting curds, ensuring optimal results in cheese production.
Semi - Hard Cheese Curd Preparation Vats
Semi-hard cheese curd preparation vats are specialized containers or vessels used in dairy and food processing industries to curdle and process milk for the production of paneer.
Whey - Curd Separator (Drainage System)
A whey-curd separator, also known as a drainage system, is a mechanical device or system used in the dairy industry to separate curds and whey during the cheese-making process. It plays a crucial role in transforming milk into cheese.
- Consists of the highest automation level where the operators’ interface is minimal and focused on the supervision.
- Recommended for large-scale production capacities of specific product characteristics and recipes.
Halloumi Production Lines: Estimated capacities 1000-3000 kg cheese/hour or 50-150 tons milk/shift.
Grilled Cheese Production Lines: Estimated capacities 1000-3000 kg cheese/hour or 50-150 tons milk/shift.
Paneer Production Lines: Estimated capacities 1000-2000 kg cheese/hour or 48-96 tons milk/shift.
Feta Production Lines: Estimated capacities 1000-3000 kg cheese/hour or 32-96 tons milk/shift.
- Consists of the high automation level and the operators’ interface in pre-appointed positions.
- Recommended for medium to large-scale production capacities of specific product characteristics and recipes.
Halloumi Production Lines: Estimated capacities 370-1850 kg cheese/hour or 20-100 tons milk/shift.
Grilled Cheese Production Lines: Estimated capacities 370-1850 kg cheese/hour or 20-100 tons milk/shift.
Paneer Production Lines: Estimated capacities 300-500 kg cheese/hour or 14,4-24 tons milk/shift.
Whey Cheese Production Lines: Estimated capacities 135-400 kg cheese/hour or 10-84 tons whey/shift.
Feta Production Lines: Estimated capacities 500-1500 kg cheese/hour or 16-48 tons milk/shift.
- Consists of minimal or zero automation level and the Operators are controlling the production and do most of the handling.
- Recommended for artisan or small to medium production capacities. The manual handling allows for a variety of products to be produced with the addition of equipment and/or production steps.
Halloumi Production Lines: Estimated capacities 150 -800 kg cheese/hour or 5-18 tons milk/shift.
Grilled Cheese Production Lines: Estimated capacities 150-800 kg cheese/hour or 5-18 tons milk/shift.
Whey Cheese Production Lines: Estimated capacities 25-140 kg cheese/hour or 4,8-60 tons whey/shift.
Greek Yogurt Production Lines: Estimated capacities 2500 kg yogurt/hour or 2,5-25 tons milk/shift.
Feta Production Lines: Estimated capacities 250-750 kg cheese/hour or 8-24 tons milk/shift.
