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Draining board 1000x500 – stainless steel
Brand: Polsinelli
Unit: pc
Stock qty: Pre-order
Delivery time (day): 14-30
Delivery time within Estonia for stock items approx. 3-5 working days. NOTE! Due to the rapid price increase, prices for non-stock items may change without prior notice! Standard prices with 24% VAT.
89,50 €/Kg
Draining board 1000x500 – stainless steel
Usage: Stainless steel draining board for cheese-making to speed up whey drainage during curd ripening.
Features: AISI 304 stainless steel construction, DN15 3/4" ball valve with Ø20 hose connector, completely smooth surfaces for easy cleaning.
Technical data: Material: AISI 304 stainless steel. Dimensions: 1015x500x215mm (h). Internal board height: 78.5mm. Includes 3/4" stainless steel stub and ball valve with hose connector Ø20.
Frequently asked questions about this product
What types of cheese can be made using this draining board?
This draining board is suitable for making a wide range of cheeses including soft cheeses (ricotta, mozzarella, brie), semi-hard (gouda, cheddar), and fresh curd varieties. The board accelerates whey drainage during the curd ripening phase, which is critical for proper texture development. It works equally well for small artisanal batches and home cheese-making operations.
How does the ball valve and hose connector work for whey drainage?
The DN15 3/4" ball valve with Ø20 hose connector allows you to control the whey flow precisely. Simply attach a food-grade silicone hose to the Ø20 connector and direct the whey into a collection container. The ball valve enables instant on/off control — fully open for fast drainage or partially closed for gentle, controlled flow during delicate curd stages.
Can this draining board be used in a commercial HACCP-compliant kitchen?
Yes, the AISI 304 stainless steel construction meets commercial food safety standards. The completely smooth surfaces with no hidden crevices facilitate thorough cleaning and meet HACCP hygiene requirements. Its compact dimensions make it suitable for both small commercial dairies and artisanal cheese-making operations that need to demonstrate food safety compliance.
What cleaning protocol should I follow after each cheese-making session?
After each session, immediately rinse with warm water to remove residual whey and curd particles. Then clean with a food-safe alkaline detergent, paying special attention to the ball valve area. Rinse thoroughly with clean water and sanitise with a food-grade acid sanitiser. Disassemble and clean the ball valve periodically to prevent milk protein buildup inside the valve mechanism.
Does FERMETECH offer other cheese-making equipment that pairs well with this board?
Yes, FERMETECH stocks a complete range of cheese-making equipment including cheese moulds, presses, thermometers, cultures, and rennet. This draining board pairs particularly well with our stainless steel cheese moulds and pressing systems. Our customer support team can help you assemble a complete cheese-making setup tailored to your production volume and cheese varieties.
| airtight | no |
| application_area | small production |
| inner_finish | polished |
| material | stainless steel 304 |
| product_compatibility | cheese whey |
| tap_configuration | 1 ball valve, DN15 3/4" with hose connector Ø20 |
| washable_replaceable | yes |
| Weight (kg) | 2.0 |
| High (m) | 0.215 |
| Width (m) | 0.5 |
| Length (m) | 1.015 |
