Double large wooden cheese press (x 3.2 kg pressure)

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Price: €82.39 82.39



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Description

High-quality double cheese press is a precisely made device that will serve you for many years.

Our presses are impregnated with specialist carpentry linseed oil which is intended for wooded elements coming into contact with foodstuffs. It preserves the wood, prevents excess dirtying of the press, facilitates whey drainage and cleaning.

Material:

  • PINE - good wood qualities, lighter structure, lower price
  • BEECH - hard, more durable wood, less absorbent, heavier, more solid, higher price

 

The presses are made only of the highest quality wood. They have adjustable lever position, so they fit many various molds.

Our presses are impregnated with specialist carpentry linseed oil which is intended for wooded elements coming into contact with foodstuffs. It preserves the wood, prevents excess dirtying of the press, facilitates whey drainage and cleaning.

 

Lever effect results in increase of press by 3.2 times.

Example:

Placing weight of 0.5 kg on the arm causes press on the mould (cheese) of power of ca. 1.6 kg.

Placing weight of 1 kg causes press on the mould (cheese) of power of ca. 3.2 kg.

Placing weight of 1 kg causes press on the mould (cheese) of power of ca 6.4 kg.

And so on...


Press adjusted for 2 cheese moulds of maximum diameter of 25.5 cm each. The molds can be also pressed in layers - e.g. 2-3 molds under one arm, which enables simultaneous pressing of even number of many cheeses.

 

Dimensions:

Base: 62 x 28 cm.

Height: 65 cm.

 

 

Warning! Cheap, tiny presses appeared on the internet. We warn you against buying them. Only tiny forms fit into them, besides they do not have a stabilizing base, which causes them to tip over sideways under a slightly higher load!

Our presses are free of these flaws.

 

Why lever and not screwed-in press?

In practise, the screwed-in press is useless. We do not have them in our offer.
1. As a result of pressing, the whey flows out, and the pressure in the mould decreases. Which is why screw press requires tightening the screw every few minutes. Can you imagine 12 hours of pressing when you have to adjust the screw all the time...?
2. How do we know what pressure we extert on the mould? Too high pressure can cause whey to get stuck and the final effect to be the opposite of the intended one!

Our lever presses are devoid of these two basic flaws. Lever structure causes the pressure to be even throughout the whole pressing process – the arm slowly falls down as the cheese volume decreases, generating the correct, even pressure the whole time.
Moreover, the generated pressure can be easily calculated. The presses have multiplier of 3.2 (depending on the model). When you multiply the hanged weight by the press multiplier, the result will be the value of pressure exerted on the cheese mould.

For loading the presses you can use e.g. small churns filled with water – for purchase in our store: Milk churns

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