Cheese draining table Manual

Product overview
The manual curd draining table is designed for ergonomic production of curd blocks through gravity draining and manual pre-pressing. After the cheese vat cycle, the curd-and-whey mixture is transferred to the perforated drainage tank by gravity or by curd pump. Whey drains through the perforations leaving the curd bed ready for manual pre-pressing with press plates. After pre-pressing the curd bed, curd blocks can be cut to the required dimensions.

Key features

• Ergonomic working height to reduce operator strain
• Efficient whey drainage through perforated tank
• Manual pre-pressing using weighted press plates
• Adjustable curd bed size to match production needs

Additional features

• No compressed air or external electricity required for draining and pre-pressing
• Curd block knives available in multiple sizes for flexible block dimensions
• Allows earlier reuse of the cheese vat for the next batch
• Mobile design for easy repositioning within the production area

Technical specifications

• Operation: manual draining and manual pre-pressing with press plates
• Draining method: gravity feed or transfer via curd pump into a perforated drainage tank
• Pre-pressing: performed by placing manual press plates on the curd bed (weight-based)
• Curd handling: curd blocks can be cut to desired sizes; knives available in different sizes
• Utilities: no on-site compressed air or electricity required for draining/pre-pressing operations
• Design: ergonomic working height; mobile layout for repositioning
• Curd bed: size variation possible to accommodate different production runs