Sanitary cleaning of the containers is achieved by steam injection prior to filling. When filling layers – a number of filling nozzles equal to the number of filling layers is installed on the line. After each filling, a coagulation conveyor with sterile over-pressure transports the containers from one nozzle to the next. After coagulation of the last layer, we offer various solutions depending on whether the product is fermented by means of culture or GDL. When working with culture, a membrane is dispensed on top of the coagulated cheese before it is dry salted and the container is sealed. When working with GDL fermented cheese, a salt brine is dosed on top of the coagulated cheese prior to closing the container.

We also offer semi-automatic lines for more simple production where an operator fills the containers using a filling gun connected to a dosing unit.

The dosing unit can fill whatever volume is desired since the feed pumps are controlled by a flowmeter. The required volume is coded into the panel and a push button on the filling gun activates the dosing pumps. The dosing unit is built on a stainless steel frame and is cleaned from a centralized CIP plant or can as an option be delivered with its own CIP plant including chemical dosing.

Hygienic design

The design ensures hygienic production under ultra clean conditions of white cheese in retail packages such as tins or buckets

Flexibility

The plant can automatically change from one container height to another.