Kalt Maschi­nenbau AG products

The optimized double-O-form offers an ideal surface-to-volume ratio for perfect cheese curd. The desired temperature can be set via steam or hot water system.

The open double-O-form is an extremely resilient tool and it is used in particular by commercial, traditionally operating cheese dairies that produce smaller quantities of various quality cheese varieties.

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.

The Kalt Multi Press is designed for single-batch and multi-batch operations. Different formats can be produced on one and the same plant.

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.

Efficiency: The stacker can be directly connected to several cheeses pressing systems and automatically stacks your cheese in the hurdle stack.

Consisting of individual trays, the hurdle stack can be quickly and easily stacked manually or automatically. The cheeses can be placed in plastic molds in a secondary system until the pH value stabilizes.

Kalt brine bath systems ensure perfect flow and particle removal of the cheese with low maintenance. From small to large brine bath systems – Kalt manufactures the perfect version and design for the size of your plant. Circulation, filtration and cooling of the plants with overflow system can be controlled either fully automatically or manually.

The crane systems associated with the salt bath are manufactured in a multi-dimensional modular design for the brine bath systems in high-quality stainless steel. Naturally, they are individually adapted to the local conditions.