Teleme Transfer Machine
A curd transfer machine is a piece of equipment used in the cheese production line to ensure that the cheese curd—specifically, the curd that has completed the boiling and kneading processes—is transferred hygienically and continuously to the weighing and forming machines, which constitute the next stage of the process.
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Key Features and Specifications
Material: Compliant with food safety standards; typically manufactured entirely from AISI 304 stainless steel.
Heat Protection: Heating jackets (steam or electric) may be installed on the body to prevent the cheese from freezing or losing its shape during transport.
Conveying Mechanism: A double-screw (auger) system is typically used to transport the product without crushing it. In some models, the inner surface may be Teflon-coated to prevent sticking.
Capacity: Industrial models typically range from 100 kg to 500 kg per hour, while larger systems can reach capacities of up to 2,000 kg per hour.
Operating Principle
Feeding: Hot cheese curd exiting the cooking tank is discharged into the transfer machine’s hopper (bunker).
Conveyance: Thanks to speed-controlled screws, the cheese is pushed toward the discharge outlet at the specified flow rate.
Transfer: The cheese is transferred directly to the weighing or molding unit without damaging its structure or losing heat.
Pricing Information
While the prices of cheese transfer machines vary depending on capacity, heating system, and material quality, price quotes for small-to-medium-scale domestically produced machines (based solely on the transfer unit) range from approximately 150,000 TL to 400,000 TL (subject to current exchange rates and technical specifications).
Material: Compliant with food safety standards; typically manufactured entirely from AISI 304 stainless steel.
Heat Protection: Heating jackets (steam or electric) may be installed on the body to prevent the cheese from freezing or losing its shape during transport.
Conveying Mechanism: A double-screw (auger) system is typically used to transport the product without crushing it. In some models, the inner surface may be Teflon-coated to prevent sticking.
Capacity: Industrial models typically range from 100 kg to 500 kg per hour, while larger systems can reach capacities of up to 2,000 kg per hour.
Operating Principle
Feeding: Hot cheese curd exiting the cooking tank is discharged into the transfer machine’s hopper (bunker).
Conveyance: Thanks to speed-controlled screws, the cheese is pushed toward the discharge outlet at the specified flow rate.
Transfer: The cheese is transferred directly to the weighing or molding unit without damaging its structure or losing heat.
Pricing Information
While the prices of cheese transfer machines vary depending on capacity, heating system, and material quality, price quotes for small-to-medium-scale domestically produced machines (based solely on the transfer unit) range from approximately 150,000 TL to 400,000 TL (subject to current exchange rates and technical specifications).