Soft C heese Filling State of the art curd preparation for the industrial production of cheese to meet the highest standards of curd quality and yield. High precision filling of fresh curd into blockforms: a core process in cheese production. Tailored systems to realise the diverse technologies of cheese-making. • Flexibility for various cheese types • Constant quality at high capacity • Low personnel requirements • High hygienic standards • Effective separation of curd and whey • Careful filling of the curd • Variable shapes for characteristic cheeses • High accuracy of weight at high capacity • Designed for CIP • Consistent dripping times and turning cycles • Temperature controlled acidification • High safety standards and availability • Optimised personnel • CIP design for highest hygienic standards Continuous curd preparation for highest yield. Filling unit for soft and yellow cheese with integrated whey drainage for semi- or fully-automated filling of curd into blockforms. • Capacities from 5,000 l/h to 45,000 l/h • Variable coagulation time • Fully automated unit • Uniform cutting of the curd • Flexibility in curd treatment • pen or climatised design depending on O technological requirements • Block filling • Easy change of formats with filling plate • Variable filling volume • Capacities up to 25,000 l/h • Variable production volumes • Highly automated • Patented cutting of the curd by robot Fully automated unit for soft and yellow cheeses to pre-drained whey, preform the curd and transfer it into blockforms. Curd preparation in Bassines moving over a conveyer system. Multi-functional units to turn, stack, lift and move blockforms and maturing racks. • Filling by blockform or by row • Pre-pressing by gravity in the column • Different format sets ensure high flexibility Batch preparation of curd in closed vats with stirring. Fully automated high performance filling unit for soft cheeses with dosing chambers inside a revolving drum. • Capacities from 5,000 l to 15,000 l • uitable for cheese types with S high dry matter • specially for yellow cheese E and hard cheese production Conveying systems for single blockforms or stacks in order to automate the production sequence in the dripping area. Stack Turner Single or double side dry salting of cheese passed through the unit. • Filling by row • Up to 24 dosing chambers in parallel • Highly flexible with regards to formats • CIP design Automated turning of stacks during the dripping phase. Automated removal of the cheese from the

Production systems to meet the high requirements for curd filling and mechanisation in the yellow and cut cheese manufacturing. 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. • lexibility to produce cheese with holes and semi-hard cheese types F • hort change over times between different formats S • ide range of cheese shapes, from bread to big-block W • xtremely...