Dedicated molding machines for provolone and caciocavallo cheeses ensure that customers have options for every cheese type.
Interchangeable molds cater for any cheese size or form, and the capacity to fill molds with or without whey ensures that a wide variety of cheese types can be handled and processed according to any recipe.
Products
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Drum molding machines
GEA drum molding machines can be configured with 2, 4 or 6 auger feeders, to meet any process or production requirement and capacity.
Molding and pre-hardening units
GEA molding and pre-hardening units are used for the mass production of dry pasta filata type pizza cheeses and kashkaval.
Molding machines for provolone and caciocavallo
GEA has developed a portfolio of versatile, automated machines for molding provolone cheeses at capacities of up to 1,200 kg per hour, and caciocavallo cheeses at throughputs of 600 kg per hour. Available with multiple molding sections, all GEA systems feature PLC control.
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GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
