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Did you know that CHALON MEGARD has designed a molding system called GSV – Groupe de soutirage sous-vide (Vacuum Molding System)?
This system enables molds to be filled quickly and efficiently in 4 to 5 minutes, without the use of a curd pump. The curd-whey mixture is transferred solely by vacuum. Emptying the cheese Vat at the molding unit ensures even distribution of the curd/ whey mixture, resulting in a regular cheese. The GSV (Vacuum Molding System) preserves the integrity of the curd grains, through the ultra-fast filling.
– PPC/PNCC molding (Comté, Emmental, Gruyère, Raclette, Grana, Swiss Cheese…)
– CIP cleaning
– Standard deviation 0.8 to 1.2% with respect to the curd
The GSV (Vacuum Molding System) is suitable for your pressed cooked cheese and pressed uncooked cheese projects, whether you’re a dairy or an agri-food industrialist. Many types of cheese are already produced with this system, including Comté, Emmental, Gruyère, Raclette, Grana, Swiss Cheese…
Would you like to find out more? Our technical sales staff will be happy to answer any questions you may have.