CHEESEMAKING MATERIAL

BLUE-VEINED CHEESE EQUIPMENT

We at Roussel Inox, here in the heart of the Roquefort cheese production area, have been supplying the manufacturers of the king of cheeses with production material for over sixty years. Which goes to show that we know just about everything there is to know about blue-veined cheese! We adapt the slow-stirring technique to the type of product required, so as to optimise the quality of the curd.

OPEN SEMI-CYLINDRICAL VAT

Pendular or surface/horizontal slow-stirring adapted to cheese technology to allow membrane formation

• Semi-cylindrical vat for geometrical decurdling and slow-stirring
• Volume from 2,000 to 4,000 l
• Manual or automatic sideways and lengthways decurdling
• Possibility of integrating manufacturing recipes/formulae
• Possibility of filling from the bottom

CLOSED SEMI-CYLINDRICAL VAT

Pendular or surface/horizontal slow-stirring adapted to cheese technology to allow membrane formation

• Semi-cylindrical vat for geometrical decurdling and slow-stirring
• Volume of 2,000 to 6,000 l
• Manual or automatic sideways and lengthways decurdling
• Possibility of automatic whey extraction
• Manufacturing recipes/formulae, controlled by counterweights or weight sensors
• Cleaning In Place (CIP)
• Possibility of filling from the bottom

TUBULAR MOULDING MACHINE

Volumetric moulding by pre-filling allowing precision of cheese weights

• Continuous moulding in mould blocks
• Cheese diameters of 60 to 150 mm
• Automatic adjustment of mother mould between guillotines
• Moulding rate adapted to format/shape
• Possibility of changing mould format/shape

CLOSED DRAINING BELT

Curd draining between emptying of vat and mould-filling

• Carp-tail provides homogenous spreading of curd through/on dispenser
• Length and width adapted to cheesemaking technology
• Belt made of woven polyester coir
• Variable speed
• Covered belt with side access hatch for Cleaning In Place (CIP)

MOULDING CONVEYOR

Optimisation of continuous moulding manual operator

• Gravity or mechanical conveyor
• Whey collection all along conveyor
• Length and width adapt to sizes of mould-blocks

AUTOMATIC STACK FLIPPER

Static stack flipper

• Flipping of a complete stack with supporting legs remaining on the ground
• Tightening and lifting by pneumatic jack
• Manual or mechanical flipping

PRICKER

Pricking that allows optimal development of the penicillium

• Horizontal or vertical pricking
• Number and type of needles adapted to cheesemaking technology
• Pneumatic or mechanical pricking
• Adapts to the rate required with possibility of automatic casing

SOLUTIONS RI