Our machines 2018-06-27T10:28:42+00:00

Our machines

CHALON MEGARD designs, manufactures and installs cheese manufacturing equipment worldwide

Semi hard cheese

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
  • Pasteurization
Read more

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
Read more

Molding device

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
    • Molds
  • Discontinuous molding
    • Drawing off vat
    • Pre-pressing vat
    • Molds
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Press

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
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Acidification

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.

  • Acidification Tunnel
Read more

Démoulage

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
Read more

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
Read more

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
  • CIP
Read more

Hard cheese

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
Read more

Cheese vats : maturation, curdling, cutting of curd 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 vat
Read more

Molding device

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
    • Molds
  • Discontinuous molding
    • Drawing off vat
    • Molds
Read more

Press

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 open or closed
  • Column press open or closed
  • Horizontal press
  • Pressing pallets
Read more

Acidification

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.

  • Acidification Tunnel
Read more

Démoulage

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
Read more

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
Read more

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
  • CIP
Read more

Blue cheese

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
  • Pasteurization
Read more

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.

  • Semi-cylindrical vats automated
  • Standard titled double O vat
Read more

Molding device

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
    • Molding and whey separation of curd
    • Dripping mat
Read more

Acidification / turning

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.

  • Mechanized acidification tables
Contact us

Mold removal

The CHALON MEGARD mold removal systems facilitate the mold removal of micro-perforated molds and allow a multi-format station with rapid format change.

  • Mold removal by turning
Contact us

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.

  • Dry salting
  • Static brining
Read more

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
  • CIP
Read more

Cottage cheese

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
  • Pasteurization
Read more

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.

  • Curdling tank
Contact us

Molding device

Manual filled curd dosing for cottage cheese. Homogeneous distribution of the curd.

  • Tubular molding machine with strainers
Read more

Mold removal

CHALON MEGARD mold removal machines facilitate the mold removal of micro-perforated molds and allow a multi-format station with rapid format change.

  • Mold removal by turning over
Contact us

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
  • CIP
Read more

Soft cheese

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
  • Pasteurization
Read more

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.

  • Tilting round vats with geometrical curd cutting
  • Semi-cylindrical vats automated
Read more

Molding device

The vacuum molding system evenly distributes the contents of a vat in each of the molds. This is the reference system for molding cooked cheese.

Manual filled curd dosing. Homogeneous distribution of the curd.

  • Continuous molding
    • Vacuum molding system
  • Discontinuous molding
    • Tubular molding machine with strainers
    • Dripping mat
Read more

Acidification

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.

  • Acidification Tunnel
Read more

Mold removal

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
Read more

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
Read more

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
  • CIP
Read more

This Is A Custom Widget

This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.

This Is A Custom Widget

This Sliding Bar can be switched on or off in theme options, and can take any widget you throw at it or even fill it with your custom HTML Code. Its perfect for grabbing the attention of your viewers. Choose between 1, 2, 3 or 4 columns, set the background color, widget divider color, activate transparency, a top border or fully disable it on desktop and mobile.