From the manual Multi Press to the fully automatic, computer-controlled Cassettepress
Cheese pressing systems
Cassettepress
2- and 4-pillar versions available
The patented Kalt Cassettepress is designed for single and multi-batch operations. The curd is automatically flushed into the round or the square molds, gently pressed, and discharged from the molds onto a conveyor belt for further treatment.
Volumes | 10’000 – 35’000 liters |
Automation level | Semi and fully automatic |
Cleaning | CIP |
Area of application | Loaves, blocks and bars in various formats |
Multi Press
The Kalt Multi Press is designed for single-batch and multi-batch operations. Different formats can be produced on one and the same plant.
Volumes | 3’000 – 10’000 liters |
Automation level | Semi and fully automatic |
Cleaning | CIP |
Area of application | Loaves and blocks in various formats |
Flow Press
With the refined filling and pressing system of the Kalt Flow Press, different formats can be produced in batch operation on the same line. The gently filled cheese is automatically conveyed to an air-conditioned press line.
Volumes | Up to 35’000 Liter |
Automation level | Fully automatic |
Cleaning | CIP |
Area of application | Customized versions available |
Pre-pressing Vat
Volumes | 6’000 – 20’000 liters |
Automation level | Fully automatic |
Cleaning | CIP |
Area of application | Format independent pressing |
Yoke Press
Volumes | 300 – 4’000 liters |
Automation level | Manual |
Cleaning | Manual |
Area of applciation | Small quantities or experimental plants |
Turning Press
Volumes | 3 – 40 forms |
Automation level | Manual |
Cleaning | Manual |
Area of application | Large loaves (Gruyère, Emmental, Sbrinz) |
Accessories
A wide range of accessories is available as an option.
Dry filling machine |
Brand applicator |
pH probe |
Mold cart |
Mold changing cart |
Spice admixtures |
Conveyor belts |
Roller conveyors |
Saltwater channel |
Chain/handle conveyor |
The Cassettepress in detail
Highly efficient
operation
All-in-one
system
Any cheese
variants
All-in-one system
The Cassettepress can process up to 35,000 liters with clear batch separation. It can be filled wet or dry without any breakage loss. The filling time is only 10-12 minutes and is characterized by high filling accuracy.
Each cheese is pressed individually. The pressing programs are adjustable according to the type of cheese. The climate controlled press ensures high quality results. The molds and lids of the Cassettepress are made of stainless steel. The dripping whey is collected in a tub.
Acidification takes place in the closed press. The pH curve can be controlled via the air-conditioned press chamber. Optionally, a pH radio measuring probe can be permanently installed.
Due to the advanced Kalt shaking technology, the de-molding is carried out hygienically and gently. Afterwards, your product can be transferred directly into the salt bath channel or onto a conveyor belt or table.
CIP cleaning can be initiated after several operating batches. This involves cleaning the press including the molds. In a complete system consisting of several Cassettepresses, cleaning can be carried out without interrupting operation.
Cheese variants
The range extends from 30 x 10 cm bread loaf molds to 50 x 30 cm Euroblock formats and molds for the production of 120 x 10 cm long string cheese.
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, everything is possible.
Stainless steel cheese molds
The Kalt Cassette is composed of several round or square cheese molds of freely selectable size, which are lined up next to each other. Since the cheese molds are made of high-quality stainless steel, they are particularly durable and extremely hygienic.
The specific perforation of the fine-perforated plates used enables uniform removal of whey and also prevents the undesirable formation of hair, which is often observed in cheese production with plastic molds.
Pressing process
The Kalt Cassettepress is designed to precisely meet a wide variety of specifications. The pressing program in question is adapted to the customer’s particular cheese product. The press lid play a special role in the pressing process, as their special perforation ensures uniform removal of the whey from the cheese loaves.
The pressing process can take between 30 minutes and 18 hours. The temperature curve can be controlled differently and each cheese can be pressed individually with a variable pressing pressure.
Learn more about the Cassettepress in our free brochure
Our solutions
Contact us any time
Do you have questions about the products or do you have any other requirements? Contact us via the form below or write to us directly.
Kalt Maschinenbau AG
0041 71 932 53 53
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