Cheese Production Technology
Technological competence and equipment for every cheese type and dairy size.
Semi-Hard Cheese
Production Line
APPLICATION
Coagulator
Continuous curd preparation for highest possible yield. Capacities from 5,000 l/h to 45,000 l/h. Variable coagulation time. Fully automated unit. Uniform cutting of the curd. Flexibility in curd treatment. Lowest possible losses in fines. Lowest standard deviation of moisture
APPLICATION
Cheese vat
Batch preparation of curd in closed vats. Capacities from 5,000 l to 30,000 l. Suitable for cheese types with high dry matter. Especially for semi hard and hard cheese production.
APPLICATION
Filling device AFE
Filling device with integrated pre-draing for semi or fully automatic distribution of curd into blockforms.
APPLICATION
Portioning ARP/ABP
Fully automatic unit with integrated pre-draining and pre-moulding for portioning soft & semi-hard cheese. Different format sets ensure high flexibility.
APPLICATION
FORMATIC
Portioning device for the production of cheese with closed cutting pattern or fermentation holes. Fully automatic filler unit for filling curd under whey with subsequent pre-pressing directly in the mould. Up to 120 forms/h per unit with high weight accuracy and easy format change. Small footprint.
APPLICATION
Pre-pressing vat
System for filling, pre-pressing, cutting and moulding of cheese with different cutting patterns.
APPLICATION
DMF System
Fully automated direct mould filling system for big block products.
APPLICATION
Conveyor and logistics systems
Hygienically optimised conveyor and logistics systems to move moulds, lids and product.
APPLICATION
Cheese press
Closed CIP pressing systems. Possibility to use different cheese mould materials and sizes. Flexible setup: single and multi level.
APPLICATION
Brining systems
Brining systems for all cheese types. Various options possible with loading/unloading, degree of automation, tracking system, cleanability of brining racks etc.
APPLICATION
Mould material
Product- specific design for optimized draining and acidification.
Curious how to boost your semi-hard cheese production line?
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