Large block cheese moulds
The manufacture of hard and cutting cheeses involves the processes of curd preparation, liquid extraction and cheese pressing.
The extraction process aims to produce cheeses of as even a height as possible during one production run. During the pressing process the final form with a firm surface and the desired moisture content is produced.
The greater the cheese production batches the more moulds and greater liquid extractions are required. Long pressing times of 6 to 24 hours necessitate greater outlay of moulds and presses.
OPTIMISATION BY MAXIMISATION
The large block cheese mould maximises the size of the mould and the quantities of liquid extraction in such a way as only 2 to 4 moulds per cheese production unit are necessary
(f. ex. 4 moulds for 30.000 litres of milk).
These large block moulds show significant advantages compared to the conventional system:
3-part mould construction:
Basic mould
Pressing lid (self-locking)
Pressing bridge (self-locking)
The open grid frame construction allows the whey to flow out freely at all sides.
The mesh inner mould (CIP-capable) is suspended within the grid frame. This allows the necessary scope of movement during cheese extraction. The tearing of the inner mould is avoided.
Even pressure can be applied to each mould individually.
The large block moulds assure maximum and accurate whey extraction.