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The Closed-Type Kashar Dry Cooking Machine is a specialized system that heats and kneads the curd inside an oval tank using circulating steam around the tank. This process ensures homogeneous kneading and balanced heat distribution, providing high-quality and consistent Kashar cheese production.
✅ Capacities (Closed Type): 40 - 60 - 80 liters per batch.
✅ The Open-Steam Type Dry Cooking Machine is designed for high-capacity production (100 kg/batch and above). It features two helicoidal mixers that effectively knead the curd, while internal steam and external steam around the tank ensure fast and uniform cooking.
✅ Capacities (Open-Steam Type): 100 - 500 kg per batch.
Each batch takes approximately 10-12 minutes, ensuring fast and efficient production.
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