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Pressing based on moulds design

Different models of presses for a variety of shapes and dimensions of moulds.

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For consistent pressed cheeses

Pressing, in combination with moulding, forms the cheese, closes the rind, knits the grains, and achieves the desired moisture. It is also a long step that takes up space in the production room. The heavier the cheeses and the larger the quantities, the more automation will be needed.
The choice of press is key in production organization and cheese quality.
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Advantages

Some advantages of the microperforated moulds:

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Ergonomy

The design of manual presses considers the cheeses' weight and ergonomic height to facilitate the work.

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Precision

A cylinder per column and the option for pressing program automation allow consistent cheeses.

Installations

Space management

Solutions to adapt to the available space and organization of the production room.

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In details

Solutions for different moulds and levels of automation.

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A-Frame

Traditional press for small cheese creameries and adapted to stainless cheddar moulds.

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Horizontal

Saves footprint and ensures consistent pressure for all cheeses while being ergonomic.

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Vertical

Allows pressing of heavy cheeses while automating the pressing program.

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Automated

 In-line, it eliminates the handling of moulds and can be washed in CIP.

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