Cheese & Paneer Vat
A synchronized Cheese/ Paneer Vat built by Goma Engineering from hybrid technology to fasten the processing speed in the manufacturing sector with the highest efficiency.
Functionality:
1) Pneumatically operated pressing for uniform texture
2) Timer-based demoulding system with minimal manual intervention
3) SS304 body for hygienic operation
4) Ensures even pressing across batches
Benefits:
1) Maintains paneer block consistency and shape
2) Reduces labour dependency in production
3) Enhances throughput with faster pressing cycles
Functionality:
1) Pneumatically operated pressing for uniform texture
2) Timer-based demoulding system with minimal manual intervention
3) SS304 body for hygienic operation
4) Ensures even pressing across batches
Benefits:
1) Maintains paneer block consistency and shape
2) Reduces labour dependency in production
3) Enhances throughput with faster pressing cycles
Functionality:
1)
Stainless steel shredding system for processed cheese
2) Compact and energy-efficient design
3) High throughput capacity for industrial plants
4) Easy-to-use controls for smooth operation
Benefits:
1) Easy-to-use controls for smooth operation
2) Lower power consumption with efficient design
3) Durable and easy to maintain
Functionality:
1)
Built-in PHE chiller and circulation pump maintain 2–4°C
2) SS304 design with drainage and filtration system
3) CIP-compatible for hygienic operation
4) Integrated chilling for consistent cooling
Benefits:
1) Ensures proper texture and shelf life of paneer and cheese
2) Maintains uniform cooling across all batches
3) Simplifies cleaning and maintenance
Functionality:
1)
Airtight sealing system for paneer and cheese blocks
2) Compact, energy-efficient design
3) Durable SS construction for hygiene
4) Easy-to-operate sealing controls
Benefits:
1) Extends product shelf life and safety
2) Preserves freshness and quality during storage
3) Ideal for retail packaging applications
Large-scale paneer block production
Controlled curdling, pressing, and shredding.
European-style cheese fermentation.
Processing of mold-ripened and stretched-curd cheeses.
