Cheese Production Line
Cheese equipment is defined by the cheese. Fresh soft cheese, pasta filata and hard pressed cheese need different cutting, stirring, draining and pressing — so we design the line from the cheeses you make, not from a standard vat size.
Where the whole process is being built at once, we balance the stages against each other so vats, curd handling and pressing run at the same rhythm.
Process flow
Manufactured by us Specified & integrated
- 1 Milk reception and storage
Insulated tanks sized to delivery pattern.
Milk Cooling & Storage Tanks - 2 Milk heat treatment
Pasteurisation of cheese milk where your recipe and regulation require it.
Milk Pasteurization Equipment - 3 Cheese vats
Cutting and stirring designed for your cheese types.
Cheese Processing Equipment - 4 Curd handling and pressing
Draining, moulding and pressing balanced to vat output.
Cheese Processing Equipment - 5 CIP
Sized to the circuits and cleaning window.
CIP Cleaning Systems
From our workshop
From enquiry to commissioning
- You send your requirements
Raw material, target product, capacity, local voltage and frequency, heating source and destination port. If you are not sure about some of these, tell us what you do know.
- We send a process proposal
A process flow, an equipment list with specifications, a suggested layout and a quotation. If more than one configuration makes sense, we explain the trade-off instead of sending one option.
- We manufacture and test
Fabrication, welding, polishing and assembly in our own workshop. Standard machines ship in 20 days; a complete line in 40–45 days.
- Installation and training
Our engineers travel to site — typically 4 days for installation, commissioning and operator training. Travel and accommodation are covered by the buyer.
Questions buyers ask
Can one vat make several cheese types?
Tell us about your process
About three minutes. An engineer reads every request and replies with questions or a process proposal — not an automatic price list.