Continuous molding :
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.
Molding system / Whey separation on molding bloc :
Continuous molding by pouring the curd over a block form train.
Adjustable whey separation on filter grid.
For the blue cheese making: integration of a draining off conveyor belt between the head filtration and the molds.
