Pneumatic Paneer Press Machine
A Pneumatic Paneer Press Machine is a significant upgrade from manual
systems, using compressed air to apply uniform, adjustable pressure. This ensures consistent paneer texture, higher water extraction (yield
control), and improved hygiene for commercial production.
Technical Specifications
|
Feature |
Details |
|
Material |
Food Grade SS 304 (Corrosion resistant) |
|
Operation |
Pneumatic (requires an Air Compressor) |
|
Capacity |
20 kg to 100 kg per batch (typically 5–10 mins per
batch) |
|
Working Pressure |
2 kg/cm² to 10 kg/cm² (Adjustable via regulator) |
|
Number of Heads |
Available in Single, Double, or Triple Head
configurations |
|
Control |
Hand lever valve or Foot pedal operated |
Why Choose Pneumatic Over Manual?
- Uniformity: Every
block of paneer has the exact same thickness and moisture level, which is
critical for retail packaging.
- Labor Efficiency:
No physical effort is required for pressing; the air cylinder does the
heavy lifting.
- Time Savings:
Professional pneumatic presses can complete a cycle in under 10 minutes,
compared to 20-30 minutes for gravity/manual methods.
- Hygiene: The
design usually features an open, easy-to-clean structure with drainage
channels for the whey (milk water).
Key Components Included:
- Air Cylinder: The
powerhouse that pushes the pressing plate down.
- Pressure Gauge:
To monitor the exact force applied to the paneer.
- FRL Unit: Filter,
Regulator, and Lubricator to keep the air system clean and running
smoothly.
- SS Molds: Typically
comes with square or rectangular perforated molds to allow whey to escape.
