For decades, cheese production was based on manual processes with a high dependence on labor and several limitations, such as manual pouring into skimming carts, hand-mould filling, and the absence of initial pre-pressing to shape the cheese. These methods resulted in cheeses with variable sizes and weights, suitable only for small productions, which made standardization difficult and evidenced the need to modernize the process with more advanced technologies to improve quality, efficiency and uniformity in cheese production. In this context, FIBOSA began a journey of technological innovation that would radically change the landscape of the cheese industry with the arrival of the automatic dosing machine.
The revolution: the first automatic Fibosa dosing machine
In the 90s, FIBOSA revolutionized the cheese industry with the introduction of its first automatic dosing machine. This machine incorporated key innovations such as portioning with standard shapers, labor reduction and a significant increase in efficiency. In addition, it allowed a saving of space in the plant, continuous production and discharge of the vat by means of pumps. These improvements, together with an optimization of hygienic conditions, marked a before and after in the way of producing cheese on a large scale.
Evolution and technologies at the turn of the century: a new era of innovation
With the beginning of the 21st century, FIBOSA continued to lead innovation in the cheese sector, developing a range of dosing machines adapted to the specific needs of each type of production:
BASIC dispenser
The BASIC batcher, designed for open dough, was introduced in the first decade of the 2000s. This machine stands out for its precise portioning, thanks to shapers adjustable in height and diameter that are adjusted according to the customer’s preferences. In addition, it offered a homogeneous pre-press that ensured a better shape of the cheese, reducing the labor required and increasing efficiency. Other advantages include saving space in the plant, continuous production and exceptional adaptability, making it suitable for all kinds of cheese factories thanks to its high reliability and precision.
PLUS dispenser
In 2006, FIBOSA presented the PLUS dosing machine, designed to adapt to open, soft, semi-hard or hard cheeses. With this machine, designed for large or small productions with multiple formats, optimal hygienic conditions were significantly improved thanks to its totally closed design.
UNIVERSAL dispenser
The first UNIVERSAL dosing machines, manufactured in 2008, were designed to work with both open and closed pasta in the same machine. The evolutions of recent years have made it the most complete, compact and reinforced equipment that is currently manufactured, with the capacity to make large cheeses.
This model of machine stands out as the most advanced and versatile in its category, thanks to its ability to work with any type of pasta and format. In addition, it is suitable for both high and low productions, positioning itself as a high-performance technological solution for cheese factories of any size.
With these innovations, the automatic dosing machine has become an indisputable benchmark in the transformation of the cheese industry. Over the past 45 years, FIBOSA has developed advanced technological solutions that have contributed to improving the quality, productivity and efficiency of cheese manufacturing, consolidating itself as a leader in the sector on a global scale.
