Cheese & Kashar Equipment
Kashar Curd Draining Unit — Stainless Draining and Pressing
Curd cut in the vat releases its whey under pressure in the draining unit and is taken to ripening in moulded form. Curd quality determines cooking-stretching yield.
In short
The kashar curd draining unit is a stainless unit that removes whey from kashar curd in stages through a perforated table and press plates, preparing the curd for ripening. It drains 500 to 5,000 kg of curd per batch, with a pneumatic (6 bar air) or screw press. The ripening target is pH 5.2–5.4.
- Curd per batch
- 500–5,000 kg
- Press
- Pneumatic / screw
- Fast drainage
- Perforated table
Image is representative; the actual product may differ per project.
Cheese & Kashar Equipment
About the product
Even drainage determines the acidity development of the curd and the quality of the later cooking-stretching. Unevenly drained curd can fall apart or turn hard during stretching.
The unit consists of a perforated stainless table or trolley, cloth or perforated moulds, pneumatic or screw press plates, and a whey collection channel. Pressure is applied in stages; whey is carried off through the channel and valve.
A fixed table or wheeled trolley, press type, and mould size are engineered to your production. The unit can also be used for white cheese curd.
Who is it for?
- Kashar producers who want controlled curd drainage
- Cheese plants pressing white cheese curd
- Makers of cecil or tongue cheese
- Facilities with or without a compressed-air line (to choose pneumatic or screw press)
When is it not suitable?
- It does not form or cut the curd; a cheese vat is needed for that.
- A pneumatic press requires an air line; without air infrastructure, consider the screw press.
Key features
- Perforated stainless draining table
- Pneumatic or screw press plate
- Whey collection channel and valve
- Wheeled transport option
- Sloped, fully draining base
- Easy-to-dismantle, hygienic build
Use cases
- Kashar production
- Çeçil and string cheese
- White cheese curd
Technical specs
- Material
- AISI 304 stainless steel; AISI 316L on product-contact surfaces on request
- Capacity
- 500–5,000 kg curd/batch
- Press
- Pneumatic (6 bar air) or screw
- Table
- Perforated stainless sheet
- Whey discharge
- Channel + DN40–DN50 valve
- Movement
- Fixed or wheeled
- Cleaning
- Manual, pressure water
Values shown are typical industry ranges; exact figures are set in the quote based on capacity and site.
Last updated:
Get a quote for this product
Share daily milk volume and how you’ll use it; we’ll respond with a capacity recommendation and quote.
Request a quote0536 374 98 38Monday – Saturday · 08:30 – 18:00. See the FAQ for technical questions. FAQ.
How it works
- 01
Curd onto the table
Curd from the vat is transferred onto the perforated draining table.
- 02
Pre-draining
Most of the whey drains off by itself.
- 03
Pressing
stagedThe press plate removes the remaining whey in stages.
- 04
Transfer to ripening
target pH 5.2–5.4The curd is taken to ripening in moulded form.
Optional equipment
- Curd ripening rack / trolley
- Curd slicing knife
- Whey pump
- Press timer relay
Part of the Kashar Production Line
We supply this machine standalone or as one step of a turnkey line.
What determines the price?
- Batch capacity (500–5,000 kg of curd)
- Material quality (AISI 304, or AISI 316L on product-contact surfaces)
- Press type (pneumatic or screw)
- Fixed table or wheeled trolley design
- Selected options (ripening rack, slicing knife, whey pump, press timer)
- Installation and shipping distance
For an exact price, tell us your daily milk volume and how you will use it.
Request a quoteQuestions about this product
What is the difference between pneumatic and screw press? #
- A pneumatic press applies adjustable, even force through air pressure; a screw press is mechanical and needs no air line. The choice depends on your plant infrastructure.
How many hours until the curd is ready? #
- Time varies with milk and rennet conditions, so no fixed value is given; progress is followed by target pH.
Can it be used for white cheese too? #
- Yes. The unit also suits draining and pressing white cheese curd.
