CURD MASTER Higher earnings – same intake

A question of performance How much fat and fines do you lose in the whey, and what does that mean for your cheese yield? Is an increase in output of first-class cheese important to you? Which cheeses and recipe variations will the market be demanding in 2 to 5 years, and are you ready for the challenge? The Primodan CurdMaster – one of the main factors for improving your process Examples: • 5,000 kg extra cheese yield per 10 million kg of cheese milk • By reducing fines losses in the whey by just 1 ml/l whey The Primodan CurdMaster – for more high quality cheese The unique Double-O cutting and...

PAY-BACK TIME DOWN TO 1 YEAR Uncompromising and robust design with lower main tenance costs and versatile filling enab ling a wide variety of recipes. Larger variation of recipes with userfriendly and flexible recipe management The Primodan CurdMaster is supported by the Primodan aftersales and service team with 24 -hour hotline and, if necesarry, within a short range, by a qualified service. The unique Primodan Double-O cutting and stirring system ensures uniform cheese particle size distribution as well as optimum and fast mixing of starter culture, rennet and other additives. Inflow and outflow...

Tank size: Steam: Power: Control voltage: Flushing water: Materials: Standard equipment: • Double-O vertical body with heating jacket on bottom and partly on sides • Agitator/cutting device with knives • Drive station with gearbox • Frame agitators and frequency converter (speeds of min. 2 rpm and max. 10 rpm ) • Manhole cover • Air vent • Halogen light fitting • Cleaning turbines (4 pcs.) • Bottom flush • Steam inlet • Condensate outlet • Jacket air vent • Adjustable legs with base plates • Capacity indication scale on shaft • 15” touch screen control panel with PLC and software for recipe management...