Reception, milk and serum processing:
Our milk receiving systems are designed for facilities processing up to 100,000 liters of milk per day. When the milk is received, it is weighed manually or automatically. Then we proceed to milk and serum filtration, skimming and heat treatment.
- Reception tank
- Whey strainer
- Skimmer equipment
Cheese vats : maturation, curdling, curd cutting and stirring
Maturation, curdling, curd cutting, stirring, our cheese vats, from 500 to 24 000 liters, round or oblong, open or closed with copper or stainless interior are adapted to your cheese technologies.
- Round vats
- High yield double O vats open
- High yield double O vats closed
- Standard titled double O vats
Our Tubular molding machines allow the continuous production of hard cheese thanks to the combination of pre-pressing, cutting and curd molding operations.
Our pre-pressing vats allow to obtain a curd cake of regular size and to minimize material losses.
The vacuum molding system evenly distributes the contents of a vat in each mold. This is the reference system for molding cooked cheese.
- Continuous molding
- Vacuum molding system
- Tubular molding machine
- Tubular dosing
- Molding and whey separation of curd
- Discontinuous molding
- Drawing off vat
- Pre-pressing vat
CHALON MEGARD offers you a complete range of pressing systems allowing you to carry out your pressing operations in accordance with your technological parameters, your production requirements and your infrastructures.
Pressing pallets are used to stack several molds with individual pressing for each mold. These pallets can rest on the ground, be hung on an overhead conveyor or a circular carousel.
Our molding and pressing modules are suitable for cooperatives and can be washed in a CIP system with the molds inside.
Finally, our open or closed multi-purpose tunnel presses allow automatic cleaning, with one or more rows of molds (or block form) and can be superimposed to save floor space.
- Press Tower open or closed
- Tunnel press with jacks or air cushions
- Turning press
- Column press open or closed
- Horizontal press
- Pressing pallets
- Weight press
Our acidification equipment is used to confine the cheeses after pressing for the acidification of the cheeses. They allow to control the acidification curve of cheeses, to manage the acidification environment (temperature and hygrometry management) and are also washable in CIP system.
CHALON MEGARD offers semi-automatic or automatic blow or vacuum mold removal systems. They facilitate the demolding of micro-perforated molds and allow a multi-format station with quick format changeover.
- Molding removal by vacuum
- Demolding by blowing
Salting / brining : immersion of cheeses in a brine bath
We offer static or dynamic brining equipment in stainless steel or concrete tanks, allowing the salting of cheeses by immersion in a brine bath. Our equipment ensures a control of the salting of the product (fast and regular salt setting) and of the cooling.
- Static Brining
- Dynamic brining
Washing of cheese dairy equipment : CIP
Our CIP system is designed in closed circuit with recovery of washing solutions for closed piping and equipment. They optimize the hygiene and washing characteristics of the equipment. You can also check flow, temperature, concentration and time parameters.
- Washing tunnel
- Washing tank