Privacy Policy

User Agreement

Terms of Service

Default Confirmation

If too long

This form auto replies from Zendesk on submission
on Trigger ID: tbc
https://vekamafsupport.zendesk.com/agent/admin/triggers

Admin Notification

New submission from {form_title}

Messages backup

Notify Teammedia of submission

Submission from Making.com Ad Campaign

Maker - Product Challenge

Products

Technologies

About us

Changemakers

Technology Supplier Fasa AB

FASA manufactures high quality dosing and packaging equipment for dairy products. With more than 63 years in dairy industry, the Lithuanian company has gained huge experience in the packaging sector. FASA is well known worldwide in the dairy and butter industry.

Get in touch! 

FASA offers a wide range of automatic packaging machines for liquid, paste and dry food production (butter, margarine, processed cheese, curd, sour cream, ice-cream, yoghurt, cream, sugar, etc). Into assortment of the company enters: automatic molding &amp; wrapping machines, butter homogenizers, filling machines, flow-wrap machines, glazing machines and cooling tunnels, batchers, over 20 names of various designs machines and the additional equipment to them.

Connect with the experts! 

As consumer demands and regulatory requirements increase, the dairy industry faces significant challenges. FASA, a leader in butter processing and packing equipment, remains optimistic: “Despite these challenges, we foresee a robust future for dairy, particularly for traditional butter, which we believe will continue to flourish.” FASA is dedicated to supporting an evolving industry while staying true to its traditional roots.


<h2>Enhancing Recipe Flexibility with the BMM Machine</h2>
FASA champions traditional 82% butter derived from both sweet and sour cream, offering versatility in production with their BMM machine. “Despite our eagerness to produce traditional butter, we also meet diverse customer needs by incorporating a variety of additives into churned butter, such as herbs, cocoa, salt crystals, and culture additives,” they explain.

Butter production is labor-intensive work, involving multiple skilled operators and significant resource input, which leads to inefficiencies and waste. “Our goal at FASA is to enhance these processes through sophisticated automation and improved Clean-In-Place (CIP) flexibility, ultimately reducing labor costs and minimizing waste,” explains the engineering team at FASA.
<h2>Redefining Industry Standards</h2>
Recently, FASA made significant strides in energy and water efficiency with their BMM, through the flexible adjustment of their CIP cyclogram. “This allows our clients to tailor the cleaning processes to their specific needs, enhancing waste management,” highlights the team. The full butter path is sandblasted to allow accumulation silicate film on the surfaces, for easy efficient cleaning.

The BMM stands out for its comprehensive approach to reducing waste and energy use. “Our BMM is designed in such a way that during melting operation all the melted fats would be pumped out to the auxiliary scope which then may be repurposed for production of other products when processed through fat recovery tanks.,” they assert. All components and parts of the BMM are crafted at FASA’s facilities. Every machine is assembled in-house before shipment to ensure flawless integration at the customer’s site. Additionally, FASA maintains strong client relationships through their 24/7 customer service and the availability of spare parts—each one produced in-house—to swiftly address any client needs.

Reinventing Tradition in Butter Production

Fasa Expert Stories

Do you pack your butter wraps in aluminium foil, parchment paper or ecoline solutions? And do you require rectangular, stick or semi-round portions with bottom folds?


<h2>Fill form and pack your butter wraps efficiently inline.</h2>
The ARM product range from FASA for filling and wrapping paste-type products like butter, margarine, spreads, edible fats and curd offers flexibility to shift between portion weight by simply adjusting the brick height. Product feeding is possible with a hopper and augers or directly from the production line. Product input temperature is controlled for different product types i.e., butter 10 to 14 °C and margarine 8 to 14°C. The stainless-steel design is durable and in line with CE regulations.

The wrapper is equipped with a stationary foil roll spindle and a belt driven foil broaching shaft. A foil centering device with photocell ensures precise alignment and positioning of the foil or wrapping material over the paste-type products. The two sensors control the foil roll width and track the end of the roll.

A PLC automates and controls the entire sequence of operations in the product filling and wrapping process. The HMI touch screen panel assists in user-friendly operational control. The machine has a fully automatic lubrication system to reduce friction between moving parts and prevent overheating due to continuous operation. If required, printers like Ink-jet, Thermo-printer or Cold emboss coding units can be integrated.

This machine can package products in various sizes, from 50-100 g and 100-250 g, with a capacity of up to 70 packs/min. Three additional machine versions can package products in sizes of 10-25 g at 80 packs/min; 200-500 g at 40 packs/min; and 500-1000 g (1-2 lb) at up to 20 packs/min capacity.  The base ARM model has a production history of over five decades, providing proven reliable packaging with more than 8300 models delivered worldwide.

Automatic butter wrapping machine

When processing smaller quantities of cream, you need to experiment with butter characteristics to cater to different customers.  To attain different styles, textures and flavours of butter, it is necessary to fine-tune control parameters like churn and kneading times.


<h2>Customize churning and dry kneading to achieve tailor-made traditional homogeneous butter.</h2>
The Butter Churn (BC) from FASA is designed for traditional batch production of butter from ripened cream. It possesses butter churn volume of up to 3000 litre and can utilise cream with fat content of 35 up to 42%. It has a batch capacity of 1200 l of cream and 600 kg of butter. Different positions of churning and kneading allow small-scale dairy productions to experiment with different flavours and textures of butter across multiple batches.

The churn features a stainless-steel drum, sandblasted inside and glass-blasted outside with a large rectangular cover. It carries a bacteriologically safe cover seal, a sight glass, a drain valve and a safety device. A single-lever system provides different positions for churning and dry kneading. The drive unit features a gear box, drive-gear motor, a special mechanical clutch and an internally wired control cabinet. For smaller independent butter churn units, guard bar with safety shutdown is installed, while for larger butter-making facilities, valid country-specific safety regulations are followed.

Butter Churner Machine

Although bulk butter blocks are commonly used in commercial food production, they are heavy and difficult to handle manually.


<h2>Re-pack bulk butter packs into consumer-size portions</h2>
The butter re-packing line (RPL) from FASA is engineered to re-pack previously packaged 10-25 kg butter blocks into portion sizes as per consumer demand.  With four different steps, the butter is cut, homogenized, re-filled, and wrapped into smaller bricks:

To start with, the butter block is cut into 20-90 mm thick pieces, while the core temperature ranges from +4 to +10°C (SLP). Then, it is homogenized to restore its properties to its pre-freezing state (SHG or BH). Once homogenized, the butter is set for filling and wrapping into individual bricks (ARM). The butter portions are organized in the desired arrangement, concerning the number of layers, rows, and portions in each row. A transporter then feeds the block of portions to the case packer, where the machine further pushes the blocks into a manually placed pre-prepared carton box (DSU).

The machine offers a range of package sizes from 50-1000 g, and its modifications cover a broad dosing range and a wide variation of brick sizes. It can pack products in sizes ranging from 50-100 g and 100-250 g, with a capacity of up to 70 packs/min; 250-500 g, with a capacity of up to 40 packs/min; while 500-1000 g with a capacity of up to 20 packs/min.

Butter Re-packaging Line

When packing paste-like products such as butter, spreads or margarine you need flexibility in portion size, shape and packaging materials to meet different customer needs.


<h2>Fill and seal butter like products into different tub and cup sizes and formats</h2>
The RFS 40 Rotary Filling and Sealing Machine from FASA continuously fills your products into pre-formed tub/cup containers made from PP and closes them with PP or heat-sealing lids of aluminium foil. By adjusting the height, you can shift flexibly between portion weight and size. The containers can be rectangular, square or round, and closed using different methods, such as heat-sealing, pre-cut foil, and lid covering. The machine’s capacity varies depending on the portion size: ranging between 15- 40/min and 100 till 1000g portions.

All machine features are designed durably and hygienically in accordance with CE safety requirements with stainless steel material for the rotary table, body covers, and volumetric dosing unit. Product feeding can be either through hopper and augers or directly from the production line. Product input temperature is controlled (for butter is +12 to +16 °C, and margarine is +8 to +16°C). The wrapping unit comes with a sensor for automatic container detection and when required, an Ink-jet printer will be integrated. A PLC automates the entire process of product filling and sealing, while an HMI touch-screen panel allows for user-friendly operational control.

Butter Tub Filling And Sealing Machine

When producing large volumes of butter in consistent quality, taste and appearance you need to control key factors such as separating temperature, butter moisture and proper drainage of butter milk.


<h2>Optimal beating, gentle churning and proper separation of butter grains and butter milk</h2>
The Continuous Butter making Machine (BMM) from FASA facilitates butter production from ripened cream. Different versions of this machine have the capacity to handle cream processing at a rate of up to 10000 l/hr and 5000l/batch. The machine delivers butter milk with a low-fat content up to 0.5%, while using cream with fat content of 35 to 42%. For the product with fat content 72,5% -82,5% no stabilizers and emulsifiers are needed. The vacuum chamber achieves low air content in butter for improved shelf life and a special moisture metering system is integrated. Different kinds of dosing units are available for ingredients such as moisture, culture, oil (for spreads production), dry ingredients (mushroom, herbs, cacao etc) and salt.

The process flow of the continuous butter making machine comprises of a cream beater, churning section, separating drum, kneading sections, vacuum chamber, butter milk collection tank with level control, butter milk pump and cooling system. The freshly produced butter can be directly fed to a packaging machine via a butter silo.

Continuous butter production line

When producing cream cheese and selling them in foil wrapped bricks you need a reliable and customizable solution that allows flexible product presentation with respect to portion size, shape and material of packaging.


<h2>Automatically pack cheese spreads in different brick sizes and shapes with foil</h2>
The processed cheese filling and wrapping machine (ARU) from FASA is an automatic machine designed for foiling and packaging of cream cheese and cheese spreads. It wraps the cheese into aluminium foil or laminate with a tear strip applicator that is heat-sealed to maintain product freshness. The packages come in rectangular or square shapes, offering an option of an easy opening system and flexible labelling. The machine is installed with a labelling device that can apply labels on one side, three sides, or no label at all. To meet consumer requirements, the machine provides flexibility to shift between portion weight by adjusting the brick height.

Volumetric dosing and product feeding is done via a double jacket 85l hopper with agitator. Product input temperature is +65 to +75 °C. The machine is designed to pack products in sizes ranging from 15-100 g, in a single fixed size, with a capacity of up to 50 packs/min. The wrapping unit is equipped with a foil centering device with photocell which ensures accurate alignment of the foil over the product, giving a consistent and centered wrapping. A foil cuts collection system gathers the excess foil trimmings generated in the foil cutting process, thus managing waste and preventing contamination. The machine is PLC controlled and has an HMI touch screen panel for user-friendly operation and control.

Foil wrapping machine for cream cheese

Fasa Technologies 

Filling Curd

Butter Repacking

Filling & Wrapping 

People have always loved butter. Suffice it to say that Ancient Norsemen were buried with it to take to the afterlife. It seems impossible but making butter is all about separation. First, you separate the raw milk to get the buttercream using a cream separator. After cooling, mixing and pasteurizing your buttercream, the churning process separates it into buttermilk and butter grains. Then, mix butter grains with salt and use a butter churner to mix the ingredients again, before shaping begins using butter molds. Which butter-making equipment can improve your process?

Butter

Cheese is the most demanding food in the entire dairy family to emulate using non-animal and dairy free ingredients. The complex physical and taste profiles of animal-derived milk products make plant-based cheese manufacturing challenging to pull off. But the growing appetite for lactose-free and non dairy products is serving alternative platters of cheese.

Plant-based cheese

Can you think of anything better than a slice of bread with some spreadable cheese for a snack? Production of cheese spread is similar to other types of processed cheese, but it contains more moisture to be soft and spreadable. Cheese spread starts with one or more types of cheese along with other ingredients and food additives such as stabilizers and emulsifiers. After mixing and vacuum cooking these ingredients, you can pour them into molds for cooling before packaging.

Cheese spread

Making ice cream is all about mixing and homogenizing. First you need to blend, pasteurize and standardize your mixture. Then store it in tanks and freeze and aerate the mix until it reached the right consistency. Now you can add fruits, cookies and other solids if you like. In the final step the mix goes through an air blast hardening machine and it's ready to store and ship.

Ice cream

Yogurt makers start with raw milk from animals like cows and goats and produce yogurt by standardizing milk, reducing fat content and increasing total solids before pasteurizing to remove harmful bacteria. After pasteurization, the milk undergoes homogenization to make it smoother and more consistent. The milk then receives yogurt cultures, and the product undergoes a fermentation process. Finally, you can cool and refrigerate the yogurt and prepare it for packing.

Yogurt

Which Dairy Product Are You Making?

FASA AB is a global leader for filling and packaging machines for butter, margarine, processed cheese, curd, sour cream, ice-cream and yoghurt.