From the manual Multi Press to the fully automatic, computer-controlled Cassettepress

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.

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.

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.

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.