PA 1
We have developed one of the smartest ways to add an additional cheese type to your product portfolio.
We introduce you to our all-in-one cheese pressing system.
ALL-IN-ONE CHEESE PRODUCTION SYSTEM
As experienced integrator of different fully automatic cheese production systems of renowned companies we are proud to launch our first own developed all-in-one system.
WORKING PRINCIPLE
CURD PREPARATION & DRAIN
Curd is prepared in any type of conventional cheese vat open or closed. It needs to be completely drained from whey by means of our curd drainer. The whey can be collected below the drainer and pumped back into a whey tank.
CURD DISTRIBUTION & FILLING
Curd falls from the curd drainer directly onto a table where it is manually distributed by the operator into 50 moulds per set giving around 250 kg of cheese / set. The number of sets varies with vat size and desired production time.
FORMING & PRESSING
After the moulds are filled the set is removed below the distribution table and replaced with the next one. The cheese is pressed by gravity. The moulds have special holes where minimum quantities of whey could drain.
DE-MOULDING
De-moulding of the forms onto a transportation card or directly onto the brining racks is performed manually. Depending on the brining system used the process may vary and will be individually adapted to your needs.
BRINING
Your Tilsit-type cheese needs around 24 hours in the brine bath until it has reached its ideal condition. Through our experience with other pressing systems our company offers various solutions for brine bath systems.
RIPENING & FINAL PRODUCT
The ripening takes around 3 weeks depending on desired characteristics and taste. The final product is a 5 kg sausage of Tilsit-type cheese that is easily marketable and suitable for confection, smoking or addition of herbs.
FEATURES
The introduction of new products is often accompanied by major investments and significant changes in the production system of any dairy factory. Often there is discrepancy what the marketing department suggests and what the production department is capable of with the given equipment. We have created a solution that will suit both department and guarantee a quick introduction of a unique product.
ALL-IN-ONE SYSTEM
Pre-pressing and final pressing of cheeses is combined in one. No need for seperate systems or spacious form magazines.
EASY OPERATION
The technology is easy to operate as well especially in regions with less technical know-how and available workforce.
EASY INTEGRATION
Our solution is combinable with every type/manufacturer of cheese vats and is easy to integrate as a batch system in existing production lines.
HIGH ROI
In comparison to conventional pressing solutions the investment costs are lower. The system is modular and easily scalable without major investment needs.
SPECIAL MOULDS
Our moulds are specifically manufactured for our pressing systems and have a unique distribution of holes to ensure an optimum pressing process. The holes are individually shaped in a special manufacturing process.
FINAL PRODUCT
Did you know customers are willing to pay up to 30% more for products with an additional value?
The final product is cylindrically shaped semi-hard cheese for quick confection. The cheese is a Tilsit-type with tiny holes inside.The shape differentiates this product perfectly from other cheeses on the shelves.
PREMIUM
Herbs or spices like garlic, chilli or even mushrooms can make it a premium product.
RETAIL / HORECA / IMPORT
The cheese is perfect for confectioning and sale in the retail sector.
PRIVATE LABEL
Test the product in your market – we can deliver it packed under your brand.
SERVICES
We are an engineering company delivering process solutions to the dairy and food industry. This gives us the possibility to delivery much more than just equipment:
✓ Cheese vats and curd drainer
✓ Moulding sets
✓ Brine baths
✓ Transport systems
✓ Technology and operator training
✓ Warranty and service
✓ Supply of ingredients
✓ Process technology for other installations in your company
