CHEESE PRESSING SYSTEMS
From the manual Multi Press to the fully automatic Cassettepress
Cheese pressing systems
Cassettepress
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 | from 10,000 liters per batch |
| Automation level | Semi and fully automatic |
| Cleaning | CIP |
| Area of application | Loaves, blocks and bars in various formats |
7-in-1 cassette press
Cheddar Module
Our 7-in-1 cassette press sets new standards in cheese production. This innovative enhancement of our unique technology now allows for the efficient production of various semi-hard and hard cheeses – and even Cheddar – all on a single machine.
What this means for you: Thanks to the ability to produce different types of cheese on the same machine, you can adapt your production flexibly to changing market requirements.
- Complete production solutions for any style of pressed cheese with a volume of 1,400 kg to 2,400 kg (3,090 lbs – 5,290 lbs) per batch.
- Customized automation level for the entire production process up to the packaging line.
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 | up to 10’000 liters per batch |
| Automation level | Semi and fully automatic |
| Cleaning | CIP |
| Area of application | Loaves and blocks in various formats |
Pre-pressing Vat
| Volumes | from 6’000 liters per batch |
| Automation level | Fully automatic |
| Cleaning | CIP |
| Area of application | Format independent pressing |
Yoke Press
| Volumes | up to 4’000 liters per batch |
| Automation level | Manual |
| Cleaning | Manual |
| Area of applciation | Small quantities or experimental plants |
Turning Press
| Volumes | up to 10’000 liters per batch |
| 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
Intuitive
operation
All-in-one
system
Various
cheese formats
Kalt control unit
- Siemens Touch Panel
- User-friendly interface
- Simple and logical structure
- Intuitive operation
- Creation of own recipes
Kalt handling unit
- State-of-the-art servo technology
- Safe drives
- Adjustable speed and acceleration
- High precision and speed on all axes
- Filling for each cassette individually controllable
Kalt filling technology
- Gentle and loss-free portioning
- High filling and weight accuracy
- Short filling times
- Curd always below whey level
- Wet and dry filling possible
Kalt cassette molds
- Patented design completely in stainless steel
- Whey deposit possible
- Seamless joining for portioning without loss of broken grains
- Special perforation for uniform whey removal
- Customized dimensions and formats
Kalt pressing lid
- Special perforation in stainless steel
- Patented design
- Accurate fit and virtually hairless
- Special surface treatment for gentle shaping
- Hygienic and durable
Kalt pressing process
- Product-specific pressing process
- Controlled temperature process
- Each cheese is pressed individually
- Adjustable pressure
Molding and conveying
- Shaking technology
- Automatic and monitored
- Spreading directly into brine bath channel or on conveyor belt
CIP cleaning
- Fully automatic cleaning
- For entire product range incl. molds and press covers
- Cleaning even after several batches
- Compliance with the highest hygiene standards
5-in-1 system
The Cassettepress can process up to 39,000 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 sheets developed by Kalt ensures uniform whey drainage and prevents the undesirable formation of cheese strands, a phenomenon often observed in cheese production using plastic moulds.
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 brochure
