MANUAL WHEY CHEESE LINE
Consists of minimal or zero automation level and the Operators are controlling the production and do most of the handing
It is recommended for artisan or small to medium production capacities. The manual handling allows for a variety of product to be produce with the addition of equipment and/or production steps
Estimated capacities 25-140 kg cheese/hour or 4,8-60 tons whey/shift.
Categories
- Processing
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