Mold and Lid Handling

GEA can tailor mold and lid handling equipment to fit in with any production line or process, and for any size of cheese or processing capacity.

Processing the highest quality semi-hard cheeses from curd blocks requires precise, reliable mold and lid handling to ensure that the automated process is gentle on the product, as well as highly efficient, reliable and uncomplicated to reduce maintenance.

Curd blocks are matured into their final cheese products in their molds. The pre-drained and preformed curd block is positioned in the mold and a lid pressed down. Small grooves in the lid and mold allow the whey to drain and the rind to form before brining. 

Today’s high throughput cheese production lines must guarantee that the mold, lid and cheese are positioned correctly. A standard 1 million liter/day Eurobloc production line could involve three shifts every day, and handle one cheese every 10-12 seconds. Optimized molding and pressing hinges on seamless, continuous maneuvering of the cheese and molds, including lid-on, lid-off activities, mold/lid turning, cheese blowing out, cheese weighing, mold/lid washing and mold/lid stacking.

GEA configures robust, reliable mold and lid handling equipment with PLC adjustment and user-friendly screens. Our tailor-made systems can be configured to work with many different cheese sizes and for any capacity. Features and options include easy-clean, hygienic construction and cleaning-in-place to optimize sanitation, reduce the need for manual cleaning and minimize stoppage time. 



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GEA supplies well-proven transport systems for semi-hard and hard cheeses.

Transporting cheese by means of the brine flow The optimum transportation depends on the type of cheese and plant-specific requirements.

For every individual customer we take into consideration which drive must be used, depending on the production line capacity: the budget-priced pneumatic drives or the highly-developed drives with controlled electric motor or servo-drive. The same is considered for open (cleaning by hand) or closed (CIP-cleanable) transport systems.

Concerning the transport of cheese, GEA prefers transporting the cheese by means of brine flow. In this way the cheeses are brought into the conserving environment of the brine as soon as possible, without the use of conveyors.



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