Example Layouts H albautomatische Anlage Mit K leiner Leistung Process Steps Curd preparation in plastic vats moving through a system of conveyors. Individually engineered lines for all types of soft and blue cheese. Automatic tipping stations transfer the curd-whey mixture after syneresis to the blockforms or plateaus. • Adapted to available building, required capacity and technological times by variable layout of conveyors • Exact separation of different batches and curd types in the Bassines • Optimized cutting by robot using patented cutting tools • Easy control of the process as well as track and tracing of batches via the control system Milk infeed: Gentle filling of Bassines with milk. Addition of cultures and rennet. • ontrolled lifting and tilting of Bassines to avoid damage to the sensitive C curd • Active stirring of the curd-whey mixture while emptying ensures a homogenous distribution of the curd in the whey • ater nozzels spray small amounts of water in to the Bassine to wash out any W remaining curd cubes Tipping into buffer tank: • mptying of the Bassine into the buffer tank E • ontinuous transfer of the curd to the subseC quent filling unit • ontrolled and gentle stirring within the tank C The coagulate is cut by a wet-room robot (without cover) using patented cutting tool with curved knives. Cutting tools are rinsed after each cut and CIP-cleaned after production. Functionality of automated lines: • utomatic movement of Bassines over the A conveyors • utomatic milk filling and dosing of additives A • utomatic cutting and stirring A • utomated tipping station A • mptying of the curd-whey mixture into E a buffer tank or direct feeding of a filling system • leaning of Bassines in a single washing C chamber or in a continuous washing tunnel Stirring: According to technological requirements stirring can be gentle or intensive. Tipping onto a movable filling table: • utomated emptying of the curd-whey mixture A • illing over a chute F • ovable filling table to predistribute the curd M into the format funnel • inal distribution of the curd by operator F Whey extraction: For specific cheese types whey can be extracted and water or whey added to wash or warm the curd. Tipping and emptying: The ready curd-whey mixture is transferred gently from the Bassine to the filler. Functionality of semi-automatic lines: • Manual or automatic movement of Bassines • anual milk feeding as well as manual M renneting, cutting and stirring • utomated tipping station A • leaning of Bassines either manually C or in a separate washing chamber Tipping on filling plate: • emi-automatic emptying of the curd-whey S mixture • istribution onto one or more filling funnels by D segmented chute • istribution of the curd into blockforms by D operator Cleaning: Depending on the capacity of the line the Bassines are cleaned either in a washing tunnel

Cheese Production Technology Engineered for optimal acidification during the drainage phase. Whey can drain through grooves or holes. Air can circulate freely between individual moulds; all cheeses drain and cool evenly. ALPMA blockforms or open moulds with plateaus are available for all cheese types and formats. • Made out of food grade plastic - optionally detectable in F t o m a'^ ^ e® • Allow for efficient use of production area by building high and stable stacks • Optimized technological design, with risers where required • Withstand all industry standard cleaning agents and temperatures...