Vacuum molding system:
Molding suitable for workshops ranging from 5 to 10000 liters of milk per day to more than 1 million liters of milk per day.
An unique system allowing an optimum molding speed: less than 5 minutes for 25,000 liters. It also guarantees a maximum material recovery rate, while remaining a reference for the production of PDO (protected designation of origin).
The Vacuum Molding System allows a diversification of cheese technologies, from hard cheese to soft cheese. It is suitable for cheeses refined with natural rind.
Versatility on mold types: traditional molds and micro-perforated molds.
There are various means of mechanization, from Vacuum molding system to manual valves to the fully automated Vacuum Molding System with improved hygiene level.
Discontinuous molding:
Molding system by toppling:
Molding by pouring a basin on a block form assembly.
Adapted on a production line of soft cheese / lactic curd in basin of variable capacity (100 to 450 liters).
Spillage of the curd on linear or curved spout.
Introduction and extraction of basins in manual or automatic.
