A full supply of cheese making technology - from milk processing through to packaging - makes GEA a competent provider of cheese plants. GEA is your partner in design, engineering and manufacturing of complete production systems for soft/fresh-, semi-hard and hard cheeses.
Cheese Making Vats
GEA portfolio of cylindrical coagulators and hydraulic setting vats has been developed to offer flexible processing for a range of pasta filata cheeses, from the small scale right up to industrial scale manufacturing. We have used our in depth understanding of the industry and engineering expertise to design solutions for processing top quality pasta filata cheese from established and new recipes.
Curd Drainage, Maturation & Feeding
GEA has worked alongside industry to develop complete systems for curd feeding, drainage and maturation, which give our customers versatile options for processing a wide range of pasta filata cheeses. Our batch and continuous solutions will let you produce the highest quality curd cheeses, whatever your process.
Hardening and Brining Vats
Brining and hardening are the final, critical processes in the production of high quality semi-hard cheeses. GEA has worked with the industry to develop a modular, configurable series of brining vats and hardening vats that can be configured to fit any plant layout and capacity.
Molding and Pressing Machines
GEA offers drum molding equipment, curd draining, molding and pre-hardening units, together with lid and mold handling, pressing machines and all-in-one combination systems.
Salt Dosage System & Hot Water Heaters
Salt dosing is a key stage in producing many types of curd cheeses. GEA offers a comprehensive range of equipment for the precise dosing and homogeneous mixing of either liquid or dry salt. We also offer a portfolio of direct and indirect steam water heaters for cheese processing, which can be configured to heat up to 2,000 liters of water to 90°C, every hour.
Steam Stretching machines – Continuous Type
Using this technique the steam is incorporated into the product, so no stretching water or whey are generated as by-products. This minimizes the need for liquid recovery, skimming or cooling, and can enable energy savings of 30%. Steam stretching can also increase production yields by up to 1% when compared with hot water stretching.
Stretching Machines - Steam
Steam stretching can offer a number of advantages over traditional hot water stretching, for producing a wide range of curd cheeses. GEA offers a versatile portfolio of batch and continuous steam stretching units and combination steam and hot water stretching systems, which can enable energy savings of up to 30%, result in significant increases in yield, and reduce water usage and waste.
Stretching Machines - Water
GEA offers an extensive range of hot water stretching machines with augers, dipping arms and rotary paddles, together with curd cutting equipment for highly versatile batch or continuous processing of curd cheeses. For pilot and small-scale producers we offer a compact, all-in-one stretching machine and molding unit with a small footprint, but without compromising on GEA renowned high-quality processing.