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High Precision Cheese Molding and Pressing Equipment

Cheese Molding and Pressing Equipment

Advanced technology for the precise formation of pressed cheeses

Our high-performance molding and pressing system is specially designed for cooked and uncooked pressed cheeses. It combines precise forming, advanced parametric control, and optimal hygiene for superior cheese production.

Type: Programmable automatic cheese press

Application: Pressed and semi-pressed cheeses

Advantage: Consistent shape and density

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Main Features of Molding and Pressing Equipment

Adjustable pressure from 0.5 to 5 bars to suit all types of cheese
Digital control of pressing time: 30 minutes to 24 hours
Production capacity: 500 to 5,000 kg per day depending on configuration
Construction entirely in AISI 304/316L stainless steel
15" touchscreen for programming and parameter control
Automatic mold turning system
Progressive pressing with a gradual increase in pressure
Standard and customizable molds (cylindrical, rectangular, special)
Certifications: CE, FDA, EHEDG, European health standards
Integrated CIP automatic cleaning system

Full description

Our molding and pressing equipment represents technological excellence in the production of pressed cheeses. Designed specifically for artisanal and industrial cheese dairies, it guarantees exceptional consistency in the shape, density, and final appearance of the cheeses.

Programmable pressing technology allows for precise adjustment of pressure and duration to follow the characteristics of each type of cheese. The advanced control system maintains constant pressure throughout the process, essential for the uniform removal of whey and the production of a homogeneous paste.

This equipment is particularly suitable for the production of pressed cheeses such as Comté, Gruyère, Cantal, as well as for semi-pressed cheeses requiring precise molding and controlled pressing.

Technical Data for Molding and Pressing Equipment

Setting	Specifications
Machine type	Automatic digitally controlled cheese press
Production capacity	500 - 5,000 kg/day
Maximum pressure	0.5 - 5 bars (adjustable)
Pressing time	30 min - 24 hours (programmable)
Number of molds	4 - 40 depending on configuration
Standard mold dimensions	Diameter 180-400mm, Height 100-250mm
Operating pressure	Up to 8 bar
Materials in contact	AISI 304/316L, Food grade polycarbonate
Compressed air consumption	50-200 NL/min
Installed electrical power	10-45 kW
Machine weight	800 - 3,500 kg

Advanced Features and Details

Standard features	Optional modules
PLC controller with 15" touchscreen	Integrated weighing system
Programmable progressive pressing	Automatic mold turning
Automatic CIP cleaning	Automatic mold washing system
Program memory (50 recipes)	Ethernet network interface
Pressure and position sensors	Complete traceability system
Recording of HACCP parameters	Remote monitoring
IP65 protection	Complete hygienic fairing
Multi-step cycle programming	Pre-pressing module

FEATURES DETAILS

Intelligent progressive pressing system

Our progressive pressing technology allows for a gradual and controlled increase in pressure, essential for the uniform removal of whey without damaging the curd structure. This approach ensures a consistent density and prevents textural defects in the ripened cheese.

Advanced Parametric Control

The control system allows for precise programming of pressure, duration, and turning sequences for each type of cheese. The integrated memory stores up to 50 different recipes, ensuring perfect reproducibility from one production run to the next.

Adaptability to traditional cheeses

The equipment is perfectly suited to the requirements of PDO and PGI cheeses, respecting traditional pressing parameters while providing the regularity and hygiene necessary for quality industrial production.

Areas of application

Our molding and pressing equipment is suitable for various applications in the cheese industry:

Cooked pressed cheeses - Comté, Gruyère, Beaufort, Emmental
Uncooked pressed cheeses - Cantal, Salers, Laguiole, Tomme
Semi-pressed cheeses - Saint-Nectaire, Reblochon, Morbier
Blue cheeses - Bleu d'Auvergne, Fourme d'Ambert
Farmhouse cheeses - Adaptation to artisanal production

Advantages of controlled molding and pressing

Exceptional consistency

Precise control of pressure and time ensures consistent shape, weight and density for each cheese, essential for uniform ripening and commercial presentation.

Productivity optimization

Automating the process reduces the required workforce, increases production capacity, and enables 24/7 operation with consistent quality.

Respect for cheese traditions

The programming flexibility allows the pressing cycles to be adapted to the specifics of each traditional recipe, preserving the authenticity of the cheeses while improving their consistency.

Technical Frequently Asked Questions

Expert questions on cheese molding and pressing equipment and cheese forming technologies

Modern controlled pressing uses progressive and programmable pressure with precise sequences, unlike traditional pressing which applies constant pressure. Our system allows for a gradual increase from 0.5 to 5 bars with defined time intervals, optimizing whey removal without damaging the curd structure. This approach guarantees a homogeneous density, a uniform rind, and preserves the specific organoleptic characteristics of each type of cheese, with perfect reproducibility between batches.

The pressure must be adjusted according to the milk composition, which varies depending on the season and the animals' diet. For cooked pressed cheeses (Comté, Gruyère), we recommend a gradual increase in pressure of 2 to 4 bars over 12-24 hours. For uncooked pressed cheeses (Cantal, Salers), a pressure of 1 to 3 bars over 6-18 hours is optimal. During the summer months, when the milk is richer, slightly reducing the initial pressure by 0.2-0.3 bar allows for better whey drainage without excessive compaction. Our system automatically records these seasonal variations.

Regularly turning the molds is crucial for achieving even pressure distribution and uniform whey drainage. Our automatic turning system programs precise sequences: the first turning after 30-60 minutes, then every 2-4 hours depending on the type of cheese. This practice eliminates areas of excessive compaction, prevents textural defects, ensures a uniform rind on all sides, and improves the development of surface flora during ripening. Automation guarantees perfect reproducibility.

Our equipment incorporates an automated CIP (Cleaning-In-Place) system with validated cleaning and disinfection cycles. Product contact surfaces are made of mirror-polished AISI 316L stainless steel (Ra ≤ 0.8 μm), with no blind spots. Seals are made of food-grade EPDM or NBR and are removable for thorough cleaning. The system maintains positive pressure of HEPA-filtered air in the molding area and automatically records all hygiene parameters for HACCP traceability. Steam disinfection cycles are available as an option.

Our system is modular and adapts to over 50 different formats, from small 500g cheeses to large 50kg wheels. The interchangeable molds accommodate diameters from 100 to 500mm and heights from 50 to 300mm. The integrated memory stores 50 pressing programs specific to each recipe (PDO, PGI, farmstead cheeses). Changing formats takes less than 15 minutes, and the system automatically recalibrates the pressure and time parameters according to the mold geometry and the desired density.

Automation reduces labor by 70% while increasing production capacity by 40%. Exceptional consistency reduces losses by 15-20% thanks to constant weight and density. Energy optimization results in 30% savings on electricity consumption. Complete traceability reduces quality control costs by 25%. Return on investment is typically achieved within 18-24 months, with an increase in the market value of the cheeses due to their consistent quality and perfect presentation.