Scientific Lab & Dairy Tech

Key Features and Components of Pneumatic Paneer Press Machine 1. Frame and Structure

• Made of stainless steel (SS 304) for durability, hygiene, and corrosion resistance.

• Designed to hold multiple pressing plates or molds simultaneously.

2. Pneumatic System

• Includes compressed air cylinder(s) that provide the pressing force.

• Air pressure is adjustable to control pressing intensity.

• Pneumatic valves and regulators ensure smooth and safe operation.

3. Pressing Plates / Molds

• Interchangeable stainless steel plates or perforated molds that shape and press the paneer.

• Designed for easy cleaning and sanitation.

4. Control Panel

• Simple controls to adjust pressing time, air pressure, and start/stop functions.

• May include timers and pressure gauges for monitoring.

5. Safety Features

• Equipped with safety valves and emergency stop buttons.

• Pneumatic pressure release systems to prevent over-pressurization.

A Butter Melting Vat is a specialized stainless steel vessel designed to gently melt solid butter into liquid form in a controlled, hygienic, and efficient manner. It is commonly used in dairy processing industries where butter is converted back into butter oil, clarified butter (ghee), or used as an ingredient for further dairy product manufacturing.
Key Features and Design 1. Material

• Constructed entirely from stainless steel (SS 202 or SS 304) for food safety, corrosion resistance, and ease of cleaning.

• Polished inner surface for hygienic operation.

2. Heating System

• Equipped with a jacketed double wall where hot water or steam circulates to gently and evenly heat the butter.

• Some models use electric heating elements or direct steam injection depending on plant design.

• Temperature control system with sensors to prevent overheating (typically maintaining butter melt temperature between 40°C to 60°C).

3. Capacity

• Available in various capacities, from 100 liters up to several thousand liters, depending on plant size and production scale.

4. Agitator / Stirrer

• Gentle mixing is provided by an agitator or stirrer to ensure uniform melting and prevent scorching or settling of solids.

• The agitator speed and design are optimized to avoid excessive aeration which can affect butter quality.

5. Insulation

• The vat is usually insulated to minimize heat loss and maintain temperature for longer durations.

6. Drain Valve / Outlet

• A sanitary outlet valve at the bottom for easy discharge of melted butter or ghee.

7. Control Panel

• Includes temperature controllers, indicators, and safety interlocks to ensure smooth operation and avoid overheating.

MOC SS 304, With heating system, Using for Ghee Plant, Used for liquified butter for tranfer in to kettle

Single head Paneer press Machine with 3 Hoops of 10 Kg., Pneumatic press.

A Fully Automatic Paneer Press Machine is designed to press coagulated curd (paneer) into uniform, firm blocks under controlled pressure — without manual intervention. It is a key component in automated paneer production lines and ensures consistent texture, shape, and moisture content of paneer.

This machine is suitable for medium to large-scale dairies producing 50–500 kg of paneer per batch (depending on model size).