Brand: EDIBON | Category: Scientific & Laboratory Equipment

A jacketed curdling tank with a heating coil, used to coagulate milk as the first step in cheese making. Students add starter and rennet, follow the setting of the curd and carry out cutting and stirring under controlled temperature.
| Parameter | Value |
|---|---|
| Dimensions | 2100 x 800 x 1900 mm approx |
| Weight | 500 Kg approx |
| Electrical supply | single-phase 200 VAC to 240 VAC/50 Hz or 110 VAC to 127 VAC/60 Hz |
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Contact Vvon Technologies Limited about EDIBON equipment requirements in Bangladesh.
Phone: +8801805987890 | Email: info@vvon.com.bd
Back to Scientific & Laboratory Equipment
A pneumatic press that compresses fresh curd to expel the excess whey, since retained water shortens the life of the cheese. Students study how pressure and pressing time affect moisture content and the texture of the finished cheese.
A laboratory pasteuriser that runs under continuous flow conditions on small product volumes. Flow rate, holding time and temperature can all be varied, so students can measure pasteurisation efficiency and the effect of each variable on the product.
A Dutch style cheese vat with a water jacket and heating coil, a whey drainage valve and a set of accessories for cutting and agitating the curd. It handles batches of up to 50 l and covers the coagulation and curd handling stages of cheese making.