Molding for semi 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.

Tubular molding Machine:

Tubular molding machine developed to meet the demands of high-speed continuous production.

Easy to change molding format.

Realization in one step:

– Pre-pressing

– The cutting of curds

– Automatic molding with optimum weight regularity.

Options :

  • Tubular molding machine with piston: Allows to carry the curd during its descent and during the cutting phase to guarantee a molding without mechanical opening.
  • Improvement of standard deviations.
  • Optimizes molding without mechanical opening.

Tubular Dosing:

Molding system by continuous dosing of curd / whey mixture.

Adjustment of the level of whey separation, and homogeneous distribution of the mixture on each of tubes.

A system for maintaining the integrity of curd grains.

Fully closed and washable in CIP.

Mechanical positioned at the top of the molding machine, facilitating maintenance.

Modification of the volume of the molding chamber by a variable height shap conformer.

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.

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.

Pre-pressing Vat:

The pre-pressing vat is designed to separate the curd from the serum.

It is a system consisting of pneumatic pressing, a curd cake dispensing assembly, and a curd block cutting tool.

Molding of a batch from a vat of 1,000 to more than 20,000 liters of milk.

Suitable for multi-format production with or without openings, incorporation of ingredients (spices, herbs …).

Range of vats from a manual version to a highly mechanized version.

Filling by automatic distributor, with or without whey draining off.

Management of serum level according to technologies.

Automated pressing platform.

Multi-format cutting system.

Automatic molding at tray exit.

Adjustment of the cut according to the weights mapping.

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.