Casset­tepress

Fully automated cheese pressing
It’s virtually impossible to be more efficient: just one employee per shift is enough to carry out the entire cheese-portioning and pressing process with the fully automatic Kalt Casset­tepress, and thoroughly clean the entire system after several batches. But the Kalt Casset­tepress isn’t just extremely economical, it is also very precise, enabling loss-free filling and high weight accuracy during portioning. Since the system is designed for batch operation, it guarantees consis­tently high product quality, strict batch separation and complete trace­a­bility. Good reasons why customers all over the world rely on the Kalt Casset­tepress.

All-in-one system
The Kalt Casset­tepress carries out all five steps in the cheese-pressing process – from portioning the curd, pressing, acidifying and de-molding the cheese to CIP cleaning. At the beginning of the process, the curd is filled directly from the cheese vat into the Casset­tepress, which makes a buffer tank unnecessary. The molds and lids always remain in the machine – also during CIP cleaning. Complex systems and sensors for handling, trans­porting and storing the molds and lids as well as separate cleaning systems are no longer necessary. Our customers benefit from this reduced complexity several times over: through reliable processes, low suscep­ti­bility to malfunctions, and low personnel and maintenance costs.

Loss-free filling
Maximum yield
The innovative Kalt portioning system, combined with the patented gap-free cassette arran­gement, ensures maximum product yield. Because the Kalt cassettes are seamlessly joined together, there are virtually no filling losses. Every curd grain lands in the cheese mold and finds its way into the end product.

Diversity of molds
Cheese variants
The Kalt Casset­tepress sets our customers almost no limits in terms of cheese format. We make square molds in all sizes. The spectrum ranges from loaf molds measuring 30 x 10 cm, to Euroblock formats of 50 x 30 cm, to molds for the production of extra long loaf cheeses up to 120 x 10 cm. Of course, round molds are also possible – 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.