Hung Curd Strainer Box

1. Applications

• Preparation of hung curd (chakka)
• Greek yogurt production
• Shrikhand and dairy dessert preparation
• Whey separation in dairy processing
• Commercial kitchens, sweet shops, catering units
• Small dairy processing plants
• Food R&D labs and training institutes

2. Compliance Standards

Food-grade material standards (SS 304 / SS 316 optional)

• FSSAI food contact material guidelines (India)
• GMP (Good Manufacturing Practices)
• Hygienic design standards for dairy equipment
• Optional ISO 9001 manufacturer certification

3. Product Description

The Hung Curd Strainer Box is a food-grade container system designed for separating whey from curd (yogurt) to produce thick hung curd (chakka). It consists of a perforated inner container or mesh tray placed inside a collection box that allows whey to drain while retaining the curd solids.

The unit is typically manufactured from food-grade stainless steel (SS 304) or high-quality food-grade plastic, ensuring hygienic operation, durability, and ease of cleaning. It is widely used in the preparation of shrikhand, Greek yogurt, dips, desserts, and other dairy products.

4. Technical Specifications

5. Apparatus Supplied

Standard supply typically includes:

• Outer collection box/container
• Perforated inner strainer tray
• Lid/cover (if applicable)
• Whey outlet tap (in SS models, optional)

6. Optional Accessories

• Additional perforated trays
• Food-grade muslin cloth liner
• Whey collection tray with valve
• Drain stand / support frame
• Custom size fabrication
• SS 316 upgrade (for higher corrosion resistance)

7. Common Capacities Available

Hung Curd Strainer Boxes are available in various sizes depending on production scale:

8. Dimensions and Weight (Approx.)

Example – 20 Litre SS Model:

• Length: ~40–45 cm
• Width: ~30–35 cm
• Height: ~30–40 cm
• Weight: ~4–8 kg

Example – 50 Litre SS Model:

• Length: ~60–70 cm
• Width: ~40–50 cm
• Height: ~45–60 cm
• Weight: ~10–18 kg