Manually filled hopper. Molding chamber allowing the curd to be evenly distributed in each strainer while maintaining it integrity.
Integration on the production line after the destocker of strainers.
Simultaneous molding of few strainer, high rate (from 4000 strainers per hour).
Variable number of strainer.
Particularly suitable for the traditional cheese making molded in strainer.
Mounted on mobile trolleys.
Special coating to limit the sticking of the curd.