CHEESEMAKING MATERIAL

PRESSED CHEESE EQUIPMENT

The average capacity of our vats ranges from 3,000 to 12,000 litres and can be increased when required. We have developed an automatic pre-pressing device with a clean-in-place system. We produce cheese moulding machines adapted to our customers’ capacities, be they farmhouse cheesemakers or major industrial producers.

DOUBLE “O” OPEN VAT

Homogenous slow-stirring and curd-removal/decurdling adapted to cheesemaking technology, to allow curd-draining

• Volume of 2,000-10,000 l
• Warm water or steam heating
• Manual whey extraction
• Possibility of integrating manufacturing recipes/formulae
• Possibility of filling from the bottom

DOUBLE “O” CLOSED VAT

Homogenous slow-stirring and curd-removal/decurdling adapted to cheesemaking technology, to allow curd-draining

• Volume of 3,000-10,000 l
• Warm water or steam heating
• Manual or automatic whey extraction
• Manufacturing recipes/formulae, controlled by counterweights or weight sensors
• Cleaning in place
• Possibility of filling from the bottom

TUBULAR MOULDING MACHINE

Continuous moulding in individual moulds or in block moulds

• Cheese diameters from 90 to 300 mm
• Moulding with whey
• Moulding rate adapted to format/shape
• Simple format/shape changing

MANUAL DRAINING VAT

Semi-manual pressing – manual cutting of curd blocks

• Volume of 2,000 to 5,000 l
• Manual curd filling
• Manual positioning of pressing jacks
• Manual mould-filling along the vat

SEMI-AUTOMATIC DRAINING VAT

Semi-manual pressing – automatic cutting of curd blocks

• Volume of 3,000 to 5,000 l
• Manual curd filling
• Manual positioning of pressing jacks
• Automatic transfer and cutting of curd at end of vat
• Manual mould-filling

AUTOMATIC DRAINING VAT

Automatic pressing and cutting of curd blocks, automatic washing

• Volume of 3,000 to 10,000 l
• Manual or automatic curd filling
• Automatic pressing
• Automatic transfer and cutting of curd at end of vat
• Manual mould-filling or automatic transfer on belt
• Manufacturing recipes/formulae
• Cover for Cleaning in Place (CIP)

HORIZONTAL PRESS

Individual mould pressing

• Number of collection channels to be defined
• Whey collection through stainless steel collection channels
• Automatic pressurisation

VERTICAL PRESS

Individual mould pressing or mould blocks in stacks

• Number of stacks to be defined
• Whey collection
• Automatic pressurisation

VACUUM LIFTER UNMOULDING

Unmoulding of individual moulds or mould blocks

• Cheeses are grasped and transferred by vacuum lifts

AIR PRESSURE UNMOULDING

Unmoulding of individual moulds or mould blocks by applying blowing piston/nozzle/tube to the base of the mould

BRINE VAT

Vat for cheese-salting by immersion

• Dimensions to be adapted to number of stacks
• Filtration of overflow outlet
• Salt saturation tampon/filtering/overflow vat
• Circulation pump with diffusion at bottom of vat
• Structure with hoist for holding stack
• Possibility of cooling