Molding for hard cheese 2019-02-18T11:02:00+00:00

Molding for hard cheese

CHALON MEGARD offers you the design and manufacture of your cheese molding systems

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.

Molds:

Traditional molds with perforated stainless steel grill, allowing a drip control.

Geometry guaranteed by stainless steel and / or plastic fittings.

Removable molds for easy washing.

Thermal insulation for better acidification control.

Space saving and storage.

Brand on heel and / or face of cheese.

Perforation of the belt.

Lower or higher lid in injected plastic.

Discontinuous molding:

Drawing off vat:

A system for the molding of hard cheeses, mainly used in traditional cheese dairies.

Manual placement of molding plates on the molds and filling with a curd pump.

Compatible with any type of vats.

Molding by deposition of curd under serum.

Molding of the number of cheese easily adaptable according to the number of liters to be transformed.

Automatic mold entry and exit.

Installation and extraction of the molding plates in automatic mode.

Washable in CIP.

Molds:

Traditional molds with perforated stainless steel grill, allowing a drip control.

Geometry guaranteed by stainless steel and / or plastic fittings.

Removable molds for easy washing.

Thermal insulation for better acidification control.

Space saving and storage.

Brand on heel and / or face of cheese.

Perforation of the belt.

Lower or higher lid in injected plastic.