INDUSTRIAL CHEESE MAKING EQUIPMENT
Maximize your cheese production yield by minimizing fine particle loss and ensuring homogeneous coagulation.
Equipment designed to transform milk into curd with high precision. Its special geometry and gentle cutting system minimize fine particle loss in the whey, guaranteeing more kilos of final product and uniform texture in every batch.
Maximum fat retention and yield in specialty cheeses.
Closed horizontal-axis cylindrical equipment designed to minimize mechanical impact on the curd grain. Its independent cutting and agitation technology drastically reduces fat and fine particle losses, ensuring cleaner whey and superior-quality curd in automated processes.
Continuous separation and moisture control for acid curd.
Equipment designed for the continuous separation of whey in acid curd processes. Its perforated drum system with internal spiral and adjustable speed ensures uniform and precise draining without manual intervention. Guarantees uninterrupted production flow and efficient byproduct management, maximizing solids recovery with superior sanitary standards.
Maximize your cheese line yield by freeing your coagulation vats and standardizing final draining.
Comprehensive system designed for automated curd reception, maturing, and draining. Allows precise control of intermediate product moisture and pH while freeing coagulation vats for new cycles, increasing total plant production capacity. Available in capacities from 600 kg to 2,000 kg.
Eliminate manual handling and cross-contamination risk in curd transfer, automating the flow from vat to stretching.
Comprehensive solution for automated acid curd transfer by positive pressure. With a capacity of up to 4,500 kg/h, the system integrates collection, size reduction, rotary dosing, and cyclonic reception. Ideal for optimizing internal logistics in pasta filata and mozzarella cheese lines, ensuring superior hygiene and reduced operating costs.
Eliminate workplace injury risk and reduce downtime by automating stretcher loading with feed cycles under 2 minutes.
Vertical lifting and tilting system designed in stainless steel for sanitary environments. With a load capacity of up to 250 kg (550 lbs) per cart, this equipment ensures constant feeding to the stretcher hopper. Includes anti-fall safety system and a kit of 4 portable carts.
Maximize cheese yield and standardize final product moisture with direct steam injection and precise weight control.
Batch system for cooking, kneading, and stretching pasta filata cheeses (Mozzarella, Oaxaca, Analogs). Equipped with counter-rotating double screw and mounted on load cells, it allows exact incorporation of ingredients and water. Available in capacities from 100 to 1,500 kg per cycle, with vacuum option for density control and bacterial reduction.
Separate stretching speed from molding speed: eliminate downtime by instantly unloading your stretcher to start the next batch.
Buffer hopper with integrated extrusion system designed to receive complete batch loads (up to 3,000 kg/h). Maintains mass temperature via thermal jacket and ensures continuous, constant-pressure feeding to molders or extrusion heads, ideal for Mozzarella, Oaxaca, and Analog cheese lines.
Definitively eliminate the use, washing, and replacement of external plastic molds, consolidating cheese forming and hardening in a single continuous operation.
Automatic volumetric molding and indirect cooling system for pasta filata and analog cheeses. Designed to produce blocks or cylinders (250 g to 5 kg) with immediate stable geometry. Its pre-hardening rotary head guarantees precise dimensions and discharges the product ready for brine or packaging, without direct contact with cooling water.
Eliminate the bottleneck of static chamber cooling: move from molding to packaging or shredding in one continuous automated flow.
Stainless steel monobloc system for hardening and immersion salting of pasta filata cheeses (Mozzarella, Pizza Cheese, Asadero). Integrates plate heat exchangers (316L) for rigorous thermal control and automatic extraction bands, processing from 2 g pearls to industrial blocks.
Automate strand formation and fiber alignment ("chicken breast effect"), ensuring operational continuity and exact weight without relying on artisanal labor.
Continuous extrusion system powered by four endless screws and a thermoregulated double-wall chamber. Designed specifically for pasta filata, it integrates a cooling belt with closed cold water circuit that, through differential speed regulation, achieves the fibrous stretch characteristic of Oaxaca Cheese. Capacity of up to 750 kg with automatic cutting and interchangeable heads.
Replace intensive manual shredding with a high-speed mechanized process that replicates the artisanal texture and reduces contamination risks.
Equipment designed to transform pasta filata sheets into uniform thin strips ("strands"). With a capacity of up to 1,000 kg/h, it integrates sanitary variable-speed belts and four adjustable cutting elements to simulate manual finishing. Full PLC control to adjust thickness and production speed, ideal for continuous quesillo lines.
Protect your profit margin by ensuring every block has the exact weight. Eliminate losses from excess product and maintain stable mass temperature.
High-precision dosing system for formats from 250 g to 13 kg. Integrates double endless screw and steam jacket to maintain mass temperature and plasticity. Replaces manual filling, ensuring exact cuts and reducing operational load.
Eliminate the contamination risk from Teflon detachment and control exact weight in each cheese ball.
Continuous molding equipment for mozzarella, Fior di Latte, and Buffalo cheeses. Features a tilting system for soft pastes and surface treatment (permanent mechanical polishing) that replaces Teflon, guaranteeing unlimited service life and zero residues in the product.
Automate a traditionally manual operation to reduce payroll costs and eliminate weight variability in the final product.
Continuous system for forming, braiding, cooling, and cutting pasta filata-type cheese. Capacity from 150 to 500 kg/h with PLC control. Replaces intensive manual handling, ensuring food safety, consistent texture, and precise cuts ready for packaging.
Maximize your plant flexibility with a mobile pressing system that optimizes flow from filling to packaging.
Mobile pneumatic press manufactured entirely in stainless steel. Its "A"-frame design with inclined columns ensures efficient whey drainage. Features independent pressure control and swivel wheels to facilitate movement of the complete unit between process zones, eliminating downtime in mold handling.
Eliminate losses from deformation and reduce operating costs with microperforated options that require no cloths.
Molds manufactured in engineering polymers for pressing hard and semi-hard cheeses (Cheddar, Chihuahua, Block). Available in "Air Gap" (self-draining) or smooth configurations, guaranteeing perfect symmetry and superior mechanical resistance in formats from 250 g to 14 kg.
Critical automation to standardize final product weight and reduce operational time in high-production lines.
Continuous process solution that centralizes the final production phase. Integrates curd reception, milling to specific dimensions, controlled-weight mold filling, and automatic pre-pressing. Designed to ensure consistency in Cheddar-type and hard paste cheeses before final pressing.
Eliminate manual variability in final product weight and automate whey separation with industrial precision.
Compact continuous production line integrating a rotary draining drum and mechanized filling system for multi-molds. Guarantees homogeneous curd distribution and allows automatic adjustment for different block formats, ensuring consistency and reducing waste.
Consolidate critical production stages (draining, pre-pressing, and final pressing) in a single compact unit, drastically reducing CAPEX and plant footprint.
Multifunctional equipment designed to process curd batches. Integrates curd reception, efficient draining, pneumatic pre-pressing, and cutting into standardized blocks under a single control system. Its ergonomic design and automation ensure consistency in semi-hard and hard cheeses, eliminating the need for external presses.
Achieve up to 50% more heat transfer area compared to conventional kettles, eliminating burn-on in viscous products.
Dual-axis thermal processor designed to mix, cook, and cool dense products in a single vessel. Features high-pressure wraparound steam jacket, bidirectional scraper system to prevent wall burning, and vacuum capability for rapid cooling without condensation.
Unify cutting, mixing, emulsification, and thermal treatment in a single high-efficiency cycle, eliminating bottlenecks in your production line.
Batch system designed for intensive production of processed cheese, sauces, and confectionery. Its gearless direct-drive technology and vacuum operation guarantee fine emulsions and rapid cycles, eliminating the need for prior mills or external mixers.
Coordinate thermal coagulation and drainage in a continuous flow that maximizes whey yield, maintains product temperature, and automates transfer to the homogenizer.
Module consisting of direct steam injection Flocculators and specialized Drainage Carts. The system manages from protein precipitation to whey separation in a filter bed, ensuring thermal maintenance to guarantee bacteriological safety before packaging.
Eliminate manual draining variability with a continuous variable-speed system that guarantees exact product moisture and protects food safety through a closed tunnel design.
Solid-liquid separation equipment consisting of a rotary drum and food-grade perforated belt. Allows dynamic speed adjustment to control whey retention and features an integrated CIP cleaning system in an aseptic enclosure.
Transform granular ricotta into a refined high-protein paste for direct integration into pasta filata cheeses, maximizing whey yield.
Industrial module designed to eliminate the grainy texture of ricotta, converting it into a homogeneous, spreadable cream. Its homogenization technology allows reincorporation of this protein byproduct into high-value production lines or creation of gourmet spreads, optimizing plant operational profitability.
Maximize curd yield by reducing fine generation through a precision cutting and gradual thermal control system, ensuring uniform texture and greater profitability per batch.
Complete solution covering pasteurization and coagulation in closed aseptic vats through washing, tunnel drainage, and final mixing with dressing. The system guarantees uniform 12-15 mm cubes and precise pH and temperature management to prevent secondary fermentations.
