Cassettepress
10Pages

1:20 1 Kalt control - Siemens touch panel - Easy-to-use Kalt software - Pre-programmed recipes - Online support - Fully automated portioning - Precise positioning acceleration - High weight accuracy when portioning - Fully automated emptying - Gentle and loss-free portioning - High weight accuracy - Short filling times of - Cheese curd always under whey level - Dry filling optional - Chrome-nickel steel version can be freely selected - Special perforation for uniform whey removal - Cleaning directly in the machine - Several cheese molds combined in a compact cassette - Patented seamless...

Fully automated cheese pressing It’s virtually impossible to be more efficient: just one employee per shift is enough to carry out the entire cheese-portioning and pressing process with the fully automatic Kalt Cassettepress, and thoroughly clean the entire system after several batches. But the Kalt Cassettepress isn’t just extremely economical, it is also very precise, enabling loss-free filling and high weight accuracy during portioning. Since the system is designed for batch operation, it guarantees consistently high product quality, strict batch separation and complete traceability....

All-in-one system Automatic filling in the Kalt Cassettepress. Up to 35,000 liters with clear batch separation Wet or dry filling Filling without curd loss Short filling times of 10 –20 minutes High filling accuracy - Every cheese is pressed individually - Adjustable pressing program depending on the type of cheese - Pressing in a press with controllable temperature - Mold and lid made of chrome-nickel steel - Drained whey collected in the vat Five work steps in one system The Kalt Cassettepress carries out all five steps in the cheese-pressing process – from portioning the curd, pressing,...

Stainless steel cheese molds The Kalt cassette The Kalt cassette is comprised of several round or rectangular cheese molds of freely selectable sizes that are lined up next to each other. Since the cheese molds are made of high-quality chrome nickel steel, they are particularly durable and extremely hygienic. The specific perforation of the finely perforated sheets used enables uniform whey removal and also prevents undesirable hair formation, which is often seen in cheese production with plastic molds. The heart of the cheese press: the Kalt cassette. Kalt cassettes seamlessly connected to...

Loss-free filling Maximum yield The innovative Kalt portioning system, combined with the patented gap-free cassette arrangement, ensures maximum product yield. Because the Kalt cassettes are seamlessly joined together, there are virtually no filling losses. Every curd grain lands in the cheese mold and finds its way into the end product. Curd filling under the whey level.

Variants of curd filling Uniform portioning High weight accuracy At the request of the customer, the Kalt Cassettepress can be designed in such a way that both dry and wet filling are possible. During wet filling, a pump is used to first create a whey level, and then the curd mixture is filled into the molds via the filling distributor. The curd always stays under the whey level here. Dry filling, which is used, for example, to make cheese with mechanical holes, is carried out using a dry filling device attached to the filling distributor. This device removes the whey from the side before...

Precise pressing Individualized pressing process The Kalt Cassettepress is designed in such a way that it can precisely meet the most diverse requirements. The respective pressing program is tailored to the customer‘s cheese product. Accordingly, the pressing process can take between 30 minutes and 18 hours, the temperature progression can be controlled, and each cheese can be pressed individually with variable pressing pressure. The press lids have a special role to play in the pressing process, as their special perforation ensures that the whey is uniformly removed from the cheeses. Kalt...

Automatic de-molding. Cheese variants The Kalt Cassettepress sets our customers almost no limits in terms of cheese format. We make square molds in all sizes. The spectrum ranges from loaf molds measuring 30 x 10 cm, to Euroblock formats of 50 x 30 cm, to molds for the production of extra long loaf cheeses up to 120 x 10 cm. Of course, round molds are also possible – from the small round Tête de Moine with a diameter of 10.5 cm to the Appenzeller with a diameter of 30 cm, to the large Emmentaler with a diameter of 82 cm. Imprint Block cheese Extra long loaf cheese up to 120 cm Design and...

kalt Kalt Maschinenbau AG LetzWiesstrcisse 8 9604 Lutisburg, Switzerland +41 7] 932 53 53 kalt-ag.ch info@kalt-ag.ch