Molding equipment for provolone and caciocavallo cheese
Optimize your cheese production with advanced molding equipment, designed to ensure precise shaping, efficient throughput, and consistent temperature control for premium provolone and caciocavallo cheeses. This solution enhances operational efficiency and product quality in high-speed, continuous processing environments.
Molds and Shapes Provolone and Caciocavallo Cheese
The GEA molding machine, engineered for cheese manufacturers, is designed for precise and efficient molding of provolone and caciocavallo cheeses. It features multiple molding sections and PLC control, enhancing automation and process integration. With a production capacity of up to 1,200 kg/hour for provolone and 600 kg/hour for caciocavallo, the machine uses servo-motor drives to offer precise speed and auger control. Its electrically controlled, water-heated jackets maintain optimal temperatures, while pneumatic systems expertly handle cutting and product displacement. All contact surfaces are Teflon coated to ensure hygiene and facilitate easy cleaning. With options for 2- or 4-molding section configurations, it supports diverse production needs and complies with stringent safety standards.
Benefits
- Enhances production efficiency by molding up to 1,200 kg/hour, minimizing bottlenecks.
- Facilitates consistent cheese quality with precise temperature and speed controls.
- Lowers operational costs with a water recycling system and energy-efficient servo-motor drives.
- Meets stringent hygiene standards with Teflon-coated contact surfaces and easy-to-clean design.
- Increases workplace safety with comprehensive mechanical and electromechanical protections.
- Applications
- Food processing,Dairy products,Cheese
- End products
- Caciocavallo cheese,Provolone cheese
- Steps before
- Milk collection,Curd formation,Curd cutting,Heating and stretching
- Steps after
- Cooling,Brining,Aging,Packaging
- Input ingredients
- pasta filata cheese curds,milk
- Output ingredients
- provolone cheese,caciocavallo cheese
- Market info
- GEA is known for its expertise in engineering innovative and sustainable equipment and solutions, focusing on sectors such as food, beverages, pharmaceuticals, and energy, with a reputation for quality, efficiency, and advanced technological applications in industrial processing.
- Capacity for Provolone Cheese
- Up to 1,200 kg/h
- Capacity for Caciocavallo Cheese
- 600 kg/h
- Automation
- PLC-controlled
- Speed Variation Control
- Mechanical
- Temperature Maintenance
- Electrically controlled water-heated jackets
- Product Size Control
- Adjustable height and speed of carousel rotation
- Molding Sections
- Multiple available
- Pneumatic System
- Product ejection and cutting blades operation
- Automation level
- PLC-controlled
- Batch vs. continuous operation
- Batch / Inline Continuous
- Cleaning method
- CIP / Manual
- CIP/SIP
- CIP 121°C / SIP 135°C
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Control panel type
- PLC-controlled
- Feed method
- Servo-motor driven augers
- Discharge method
- Pneumatic unit
- Jacket type
- Water-heated
- Product contact surfaces
- Teflon coated
- Auger dismantling
- Easily dismantled
- Mold section configuration
- 2- and 4-section available
- Control System
- PLC Control
- Drive Type
- Servo-motor with Speed Variation
- Molding Sections
- 2- and 4-molding sections
- Molding Capacity
- 1200 kg/h for provolone,600 kg/h for caciocavallo
- Mold Configuration
- Automated Cylindrical Molding
- Temperature Control
- Water-Heated Jackets