Whey Separator/Strainer
All machine components are manufactured from high-quality stainless steel (AISI 304/316).
Speed control system.
Electrical control panel.
Laser-perforated product filtration drum.
Capacity starting from 16,000 liters.
Air pressure: 2 bar.
15-ton pump.
Efficient and rapid separation of whey from curd.
Helps achieve a cohesive, uniform curd prior to the pressing or molding stage.
Continuous whey drainage and reduction of residual liquid in the curd.
Minimizes curd loss into the whey through the use of an appropriate filtration surface.
Suitable for various cheese types—such as White Cheese, Feta, Akawi, Halloumi, and Mozzarella—depending on the production line design.
Constructed from food-grade stainless steel (AISI 304); AISI 316L can be used depending on the product nature.
Design facilitates easy cleaning and sterilization.
Can be directly integrated with curd vats and pressing equipment within a complete production line.
Reduces manual labor and increases production speed.
Customizable sizes and capacities to match the factory's output requirements.
Agitates the curd and drains whey gradually; rotation speed is adjustable based on curd and cheese type. The whey outlet can be connected directly to Ricotta tanks.
Produces curd with controlled moisture and texture before proceeding to molding, pressing, or salting stages.
Available in various configurations, such as:
Spiral drum
Reversing drum
