What is the purpose of Cheese Draining Table in cheese making?

Cheese Draining Tables Upgrade Production Processes in Dairy Cheese Processing Plants

In dairy cheese processing, draining is a critical pre-processing step that determines the cheese's moisture content, taste, and shape. If draining is delayed, bacteria can easily grow in the curds; uneven draining results in a loose texture and unbalanced flavor. If the draining table is stationary, the curds must be repeatedly moved manually, which is labor-intensive and can lead to raw material loss. Traditional fixed draining tables are difficult to move, drain poorly, and clean, making them difficult to adapt to the flexible production schedules of cheese processing plants. The Cheese Draining Table, with its core combination of "flexible mobility + efficient draining," completely addresses these pain points, creating a smoother and more efficient production chain for cheese processing plants!

I. Unlocking a New Way to Efficient Draining

The core advantage of the Cheese Draining Table lies in its in-depth integration of a precise draining structure and a flexible, mobile design. Its operating principles are centered around three key principles: uniform drainage, convenient transport, and safety and hygiene.

The table features a multi-layered filter system made of food-grade 304 stainless steel. The upper layer features a 1-2mm precision filter that precisely intercepts curds and prevents the loss of fine curds. The lower layer is a diversion filter that guides drained water quickly toward the drain. The inclined filter design utilizes gravity to accelerate water drainage, increasing draining speed by 40% compared to traditional horizontal filters. It also prevents water from accumulating on the table and minimizing the risk of bacterial growth.

Efficient Drainage: A raised water barrier is located along the edge of the table to prevent water from spilling and contaminating the floor during the draining process. A concealed drain hole in the center of the table, equipped with a removable silicone drain hose, connects directly to the workshop drainage system and can also be flexibly connected to a collection bucket for drained liquid recovery, achieving zero waste of raw materials.

Flexible Mobility: The table's base is equipped with four heavy-duty, silent universal wheels with brake locks, allowing for 360° maneuverability when pushed, making it easy to move between the curd processing area, pressing area, and holding area, eliminating the need for manual curd handling. Once positioned, simply apply the brakes to instantly lock the table, providing the same stability as a fixed draining table and ensuring a safe and orderly draining process.

II. Five Core Advantages Adapting to the Diverse Needs of Cheese Processing Plants

1. Flexible Mobility, Significant Labor Cost Savings

Traditional fixed draining tables require two to three people to transport curd from the processing area to the draining table and then from the draining table to the pressing area, each move taking 15-20 minutes. The Cheese Draining Table, on the other hand, can be rolled directly to the curd processing area. Workers simply pour the curd onto the table and push it to the desired area, a single-person operation. For example, a medium-sized processing plant that processes 500 kg of curd per day can eliminate one handling worker per day, saving 60,000 to 80,000 yuan in labor costs annually. This also prevents the 5%-8% loss of raw materials caused by curd spillage during handling.

2. Efficient Draining, Improving Production Speed

Leveraging multiple layers of inclined filters and a highly efficient drainage structure, the Cheese Draining Table significantly improves draining efficiency: soft cheese curds can be drained in 30 minutes, and semi-hard cheese curds can be drained in under an hour. The moisture content of the drained curds is kept within ±2%, paving the way for a stable pressing process. For a processing plant producing 200 kg of cheese per day, this can reduce draining time by 2-3 hours, helping companies increase their daily production batches and more easily cope with peak orders.

3. Easy Cleaning, Reduced Hygiene Management Costs

The equipment features a "detachable and waterproof" design, significantly improving cleaning efficiency. The filter can be removed directly, allowing residual curd to be removed with a high-pressure water jet, eliminating the need for specialized cleaning agents. The tabletop and water retaining edge are seamlessly welded, eliminating dead corners and allowing for easy cleaning with a simple wipe. The universal wheels are covered with waterproof rubber to prevent whey from seeping in and rusting, eliminating the need to remove the wheels for cleaning. Compared to traditional fixed draining tables, the Cheese Draining Table only takes 20 minutes to clean, saving 1-2 hours of cleaning time per day and reducing the risk of product contamination caused by incomplete cleaning.

4. Versatile Adaptability to Meet Diverse Product Production

The Cheese Draining Table supports the draining needs of various cheese categories: the tabletop size is customizable, with small sizes suitable for draining small batches of soft cheese and large sizes for mass production of semi-hard cheese. The filter pore size is interchangeable, with fine pores for finer curds and coarse pores for larger curds. In addition, the tabletop can also be used temporarily as a curd storage table, allowing it to be rolled to the cold storage area for temporary storage. This eliminates the need for additional storage equipment, reducing equipment investment costs.

5. Durability and long-term investment

The core components of the equipment are made of highly durable materials: the tabletop and filter are made of 304 stainless steel, which is corrosion-resistant and deformation-resistant, with a service life of 8-10 years. The universal wheels are made of highly elastic rubber with high wear resistance, capable of bearing a total weight of 500kg. Even with an average of 10 moves per day, the wheels still have a service life of 3-5 years. The brake system uses metal brake pads for stable braking.

III. Multi-scenario Adaptability, Assisting Processing Plants of Different Sizes to Upgrade

The Cheese Draining Table provides flexible solutions to meet the needs of cheese processing plants of different sizes:

Small workshops: We recommend the small tabletop model. A single unit can meet daily draining needs. The universal wheels are suitable for narrow workshops and can be easily moved between the processing area and the cold storage area, eliminating the need for additional handling equipment and reducing startup costs.

Medium-sized processing plants: Choose the medium-sized tabletop model, which supports dual-station simultaneous draining. Two or three units can be used, each designed for different cheese types, to seamlessly integrate the draining and pressing processes within your production line, improving production efficiency.

Large-sized plants: Customizable extra-long tabletop models precisely connect to curd lines and pressing equipment. Universal casters allow for flexible adjustment of the tabletop position, adapting to batch production lines, reducing transfer time between processes and ensuring production continuity.

IV. Choose Us and Embark on a New Flexible and Efficient Cheese Processing Model

If you're struggling with the tedious handling, low efficiency, and difficulty cleaning during cheese draining, a Cheese Draining Table is the perfect choice! We can customize the tabletop size, filter mesh diameter, and wheel material to meet your individual needs, tailored to your facility size and target cheese types. Contact us now to receive a data sheet and a personalized quote. Choose the WEISHU Cheese Draining Table and let its flexible mobility and efficient draining power the steady growth of your cheese processing business!

Is it worth it to buy a cheese press?

Cheese Press Enables Efficient Production in Dairy Cheese Processing Plants

In dairy cheese processing, "pressing" is a critical step in determining cheese texture, flavor, and shelf life. Incomplete pressing results in excess moisture, which can breed bacteria and cause spoilage. Uneven pressure can lead to loose texture and a rough taste. Traditional manual cheese pressing relies on repeated manual pressure application, which not only takes 6-8 hours per batch, suffers from pressure errors exceeding 20%, and requires dedicated personnel to monitor the entire process. Conventional cheese pressing equipment also suffers from difficulties in pressure control and poor adaptability, making it difficult to meet the demands of processing plants for stable quality and efficient production. The emergence of specialized cheese presses has completely solved these challenges.

I. Scientific Cheese Pressing Principles: Controlling the Core of Cheese Quality

The Cheese Press's core advantage stems from its scientific design of "precise pressure control + staged pressing." The entire process is centered around three key objectives: uniform drainage, firm texture, and flavor retention:

Pre-pressing Phase: After the curd is loaded into a dedicated food-grade mold, the machine slowly extrudes the curd at low pressure, gradually removing any free moisture from the curd surface.

Main Pressing Phase: After pre-pressing, the machine automatically switches to main pressing mode, precisely increasing the pressure to 20-50 kPa via a hydraulic or pneumatic drive system. An internal high-precision pressure sensor monitors and provides real-time pressure feedback, with an error control of ±1 kPa. This ensures uniform pressure across every inch of the curd, effectively removing bound water from the interior and achieving the desired cheese density, avoiding quality issues such as "tight on the outside, loose on the inside."

Holding Pressure Phase: After the main pressing phase, the machine enters a holding pressure mode, maintaining the set pressure for 1-2 hours. During this stage, "constant pressure compensation technology" automatically compensates for pressure loss, ensuring the cheese is finally formed under stable pressure, further enhancing texture firmness and flavor stability. Both the mold and pressing plate are made of 304 stainless steel, meeting food-grade safety standards, preventing metal contamination and ensuring the safety of the cheese.

II. Second, four core advantages meet the production needs of cheese processing plants.

1. Efficient production, significantly increasing daily output.

Compared to the inefficient traditional manual cheese pressing method, which takes 6-8 hours per batch and processes only 50-80 kg of curd per day, the Cheese Press achieves a quantum leap in efficiency. For example, small and medium-sized models reduce the pressing time per batch to 2-3 hours. Furthermore, the machine supports "multi-mold parallel operation"—a single machine can simultaneously operate 2-6 molds, increasing the daily curd processing capacity to 200-300 kg. Large, industrial-grade models offer a continuous feeding-automatic pressing-demolding assembly line, with daily processing capacity exceeding 1,000 kg, meeting the large-scale production needs of processing plants.

2. Stable quality, reducing defective product rates.

80% of the difference in cheese quality comes from the precision of pressure control during the cheese pressing process. Customized pressure parameters can be preset for different cheese categories, such as hard cheese (such as Cheddar) and semi-hard cheese (such as Gouda), ensuring that the density and moisture content of each batch of cheese meet industry standards. This reduces the defective rate from the traditional 15%-20% to below 3%.

3. Durability and Durability, Reducing Long-Term Investment

The Cheese Press utilizes rigorous material selection for its core components: the hydraulic system utilizes imported seals for excellent leak-proof performance and a service life of 8-10 years; the pressure sensor has undergone 100,000 pressure tests with a failure rate of less than 0.5%; and the body is constructed of thickened 304 stainless steel, which is corrosion-resistant and deformation-resistant, and can withstand humid processing environments.

III. Multi-Scenario Adaptability to Meet the Needs of Processing Plants of Different Sizes

For small workshops (daily output of 50-100kg): The manually adjustable model is recommended. Its compact size (occupying only 0.5㎡) supports 2-3 molds in parallel, requiring no external power supply. It's ideal for startups with a low investment and easily achieves "handmade quality + efficient production."

Medium-sized processing plants (daily output of 100-500kg): Choose the semi-automatic model, equipped with an electric pressure adjustment system and supporting 4-6 molds. This model can be integrated with the early curd processing stage, reducing manual transfers and further improving production efficiency.

Large-scale plants (daily output of 500kg or more): Choose the fully automated assembly line model, which can be integrated with conveyors, demolders, and other equipment to automate the entire process—curd feeding, pressing, demolding, and cleaning. This meets the needs of large-scale, standardized production and is suitable for batch processing of a variety of cheese varieties.

IV. Choose Us and Embark on the Journey of Cheese Processing Upgrade

If you're struggling with low cheese production efficiency, inconsistent quality, and high labor costs, the Weishu Cheese Press is your ideal choice! We offer a full range of models and can also customize production solutions (such as custom mold dimensions and preset pressure parameters) based on your processing plant size and target cheese product.

What equipment do I need to make cheese? Is a cheese press necessary?

Cheese Press Machine: A Key Device for Reshaping Cheese Texture

In the final mile of cheesemaking, pressing and shaping are crucial to quality. Whether it's a rich, creamy Brie or a firm, chewy Cheddar, the precise operation of a cheese press is essential. If you're still relying on manual pressing and facing problems like uneven whey discharge, distorted shape, and loose texture, this machine will revolutionize your production.

1. How the Cheese Press Works: Texture Defined by Pressure

The essence of cheese pressing is to use controlled pressure to expel residual whey from the curd while simultaneously binding the curd particles together to form a stable structure.

The core structure of a cheese press consists of a food-grade stainless steel platen, a removable die, and a CNC pressure system. Once the curd is loaded into the die, the platen slowly applies pressure using a hydraulic or pneumatic mechanism. The pressure is continuously adjustable between 0.5 and 50 bar. For example, when making soft cheese, only a low pressure of 1-3 bar is required to prevent excessive whey drainage, which can lead to a dry, hard texture. Hard cheese, on the other hand, requires a high pressure of 10-20 bar, requiring 72 hours of continuous pressing to achieve a firm texture.

In addition, the smart machine is equipped with a pressure sensor and a timer function, automatically recording the pressure curve for each batch, ensuring consistency during repeated production. The mold's aperture design also holds hidden secrets: the fine pores allow for rapid whey drainage while preventing the escape of curd particles, a level of precision unattainable with manual pressing.

2. Four Core Advantages Boost Both Production Efficiency and Quality

Eliminate Human Error, Ensure Stable and Controllable Quality

Manual pressing often results in inconsistent cheese quality within a batch due to the fluctuating pressure applied. The Cheese Press utilizes a CNC system to control pressure tolerance to within ±0.1 bar. After using this system at a small to medium-sized cheese factory, the product quality rate increased from 78% to 99%.

Adaptable to the production of a full range of products, flexibly responding to market demand.

The equipment is available with a variety of molds, including round and square ones (available in sizes ranging from 10cm to 50cm), enabling the production of a full range of products, from mini cheese blocks to large cheese wheels. Changing molds takes only 5 minutes, meeting the flexible production needs of small batches and a wide variety of products.

Saving time and labor, reducing production costs.

Traditional manual cheese pressing requires dedicated personnel to oversee turning the cheese, taking 2-3 hours per batch. The automatic cheese press, however, can be programmed for unattended operation and can complete 12 batches in 8 hours, saving over 60% in labor costs.

Food-grade materials meet stringent standards.

Food-contact components are constructed of 316 stainless steel and food-grade silicone, resistant to acidic whey corrosion and compatible with CIP cleaning, easily complying with international certifications such as FDA and EU 10/2011.

3. Suitable for all scenarios, from workshops to factories

Small workshops: Choose the 50L tabletop model, which occupies only 0.5㎡ and meets daily production needs of 50kg, offering low investment and quick returns.

Medium-sized enterprises: We recommend the 200L floor-standing model, which supports simultaneous pressing with multiple molds and is compatible with standardized production lines.

Large factories: Customizable fully automated production lines can be integrated with upstream curdling equipment to achieve unmanned processing from curdling to pressing.

4. Three Reasons to Choose Us

15 Years of Industry Experience: We provide equipment solutions to over 300 cheese companies worldwide and have a deep understanding of the process requirements for different cheese categories.

Customized Service: We can customize pressure parameters and mold dimensions based on cheese variety and production scale.

Complete After-Sales Service: We provide one-year free maintenance and lifetime technical support.

If you want consistent high quality in every cheese, start upgrading your production line with a Cheese Press. Inquire now for a customized process solution to achieve perfect texture through pressure.