In high-moisture cheese production (Panela, Fresh, Basket), profitability depends on maximizing solids retention and ensuring standardized weight. Our solutions are designed to automate traditional processes, protect curd integrity, and increase yield per liter of milk processed.

Continuous Extended Holding System: Provides the exact thermal retention time to maximize whey protein denaturation. By integrating these proteins into the cheese matrix, the plant's volumetric yield is directly increased before entering the vat.

Rectangular and Double "O" Cheese Vats: Their geometry and precision cutting harps minimize fat and fines loss in the whey, ensuring maximum curd recovery and a uniform grain.

Draining Drums (Dripline) and Draining Tables: Allow controlled and continuous drainage. They ensure the cheese reaches the exact moisture percentage required by the formulation before molding.

Cottage Cheese and Ricotta Production Modules: Continuous recovery systems designed to monetize the whey and diversify the portfolio with high-value-added products.

Volumetric Filling Systems and Pneumatic Presses: Automate portioning with high precision, eliminating giveaway losses in each unit and standardizing commercial presentation.

Horizontal (Flowpack) and Thermoform Packaging Machines: Close the line ensuring food safety. They optimize point-of-sale presentation and extend the shelf life of highly perishable products.