Our Equipment

Discover our manufacturing expertise

Production vats: round, double-O open or closed, half-cylindrical
Production Vats Round, double-O open or closed, half-cylindrical: vats designed for every type of cheese.
Process: milk and whey reception and treatment
Process Milk and whey reception and treatment, upstream of the entire production line.
Molding: molding machine, GM2P, GSV
Molding Molding is a key step in cheese-making, and our range (molding machine, GM2P, GSV…) ensures consistent, high-quality cheeses.
Pressing and acidification
Pressing / Acidification Versatile solutions for pressing and acidification, adapted to your different products and volumes.
Unmolding
Unmolding Air-blow or vacuum: two unmolding methods adapted to your different cheese formats.
Salting and brining
Salting / Brining Static or dynamic brining, designed to adjust to your production volumes.
CIP: clean-in-place systems
CIP Clean-in-place for the entire installation, ensuring optimal hygiene and secure production.

CHALON MEGARD designs custom solutions to ensure the performance of your production and the competitiveness of your business.

From milk reception through to cellar entry, we develop complete, flexible, and scalable production lines tailored to your specific needs.

Thanks to our expertise in equipment for pressed cheeses, cooked or uncooked, and our engineering skills, we support you at every stage of your project.

Have any questions ?

If you would like more information, we're available at +33 (0)4 74 76 11 55 or by email at contact@chalonmegard.fr.