The efficiency of Fibosa’s production lines in the manufacture of cheddar cheese

At FIBOSA we design and manufacture complete lines for the production of Cheddar cheese , adapted to the specific needs of each client. Our comprehensive solutions combine advanced automation, high production capacity and proprietary technology to guarantee efficient and reliable processes.

1. Preparation and Transfer

Production begins in the processing vats, where the curd is prepared. Once ready, transfer pumps are used to carry the product to the next phase of the continuous process.

2. Cheddarization (FIDDAR Cheddarizer)

This is the central stage where the texture of the curd is transformed through several automated processes:

• Draining and turning: A curd mattress is formed that passes through three initial drainage lines with automatic turning.
• Acidification and texturization: The product is acidified and acquires the characteristic texture of cheddar.
• Scarifying: A scarifying drum cuts the curd into small pieces called “chips”.
• Dry salting: Dry salt is applied with a subsequent agitation system to ensure uniformity.

3. Block Formation (Void Column)

The curd chips are introduced into the vacuum block forming column . The product is compacted as it descends through the column in a vacuum environment to obtain a homogeneous, air-free block.

4. Cutting and Bagging

• Cutting: A guillotine system divides the compacted cheese column into blocks of precise dimensions (such as 350×280 mm).
• Bagging: A pneumatic actuator or a bagging robot automatically inserts the block into its bag.

5. Completion of packaging

The process continues with packaging and sealing, followed by shrink wrapping to fit the packaging to the product. Finally, a blowing and sweeping process is performed to clean or dry the packages before leaving the line.

6. Storage and Maturation

The finished blocks are moved to storage areas, where they are kept for maturation, which can range from a few weeks to more than 12 months depending on the type of cheddar desired.

The entire line is coordinated by centralized control and includes CIP cleaning systems to guarantee maximum hygiene at each stage.

The FIDDAR automatic Cheddarizer from Fibosa

The process that gives the cheese its name is cheddarization, a dance of physical and chemical transformations. The heart of this process is the FIDDAR automatic cheddarizer , designed to manage the de-skimming, acidification, salting and texturizing of the curd in an uninterrupted manner, with capacities ranging from 1,000 to 10,000 kg/h (depending on the model).

Within the FIDDAR, the product advances along three fundamental drainage lines that define its technical architecture:

• Initial drainage and turning: Where the characteristic “curd mattress” is formed, and automatic turning.
• Cheddarization and cutting: The process of ripening the curd before passing through the scarifying drum that cuts it into “chips” .
• Finishing and output: The final stage where the product is added with salt, stabilized and ready for compaction.

The automatic cheddarizer integrates adjustable speed conveyor belts, curd turning and a dry salting system with subsequent agitation to improve salt uniformity and the behavior of the dough before shaping.

Its closed stainless steel structure guarantees hygiene and process control. It includes a CIP system and centralized control for automatic cleaning and safe operation. With a capacity of 1000 to 10000 kg/h continuously, it ensures efficiency, uniformity and easy integration into industrial cheddar cheese lines.

The Block-Forming Column in the Void: How “chips” become blocks

The Vacuum Block Forming Column (XC352806) forms compact blocks of cheddar cheese from the “chips” coming from the cheddarizer. The equipment, totally enclosed and made of food-grade stainless steel, includes vacuum control, smooth finish, perforations for quick cleaning and CIP system. It incorporates vacuum pumps, adjustable elevator and centralized control for integration with the production line. It has a serum tank with centrifugal pump for extraction and cleaning.

The efficiency of this column, with a production speed of up to 2 blocks per minute (dimensions of 350×280 mm) reflects its industrial power:

• Air consumption: 150 L/min.
• Water consumption: 140 L/h.
• Installed power: 25 kW.

The process ends with a high-precision guillotine-type cutting system using a pneumatic actuator that extracts the product without manual manipulation. It is then bagged and vacuum sealed.

The transformation of cheddar cheese manufacturing is a success story where technology—through automation and continuous work—has managed to elevate a traditional process to the category of a milestone in modern food engineering.

Thanks to our extensive experience in the cheese sector and deep applied knowledge, at Fibosa we design and manufacture flexible solutions for the production of Cheddar cheese , adapted to the needs of each client, with fully automated and high-capacity plant designs to guarantee process stability and product uniformity.

Contact us and we will help you define the ideal line according to your capacity and your plant integration requirements.

La entrada Cheddar cheese manufacturing: the FIDDAR Automatic Cheddarizer from Fibosa se publicó primero en .

The role of industrial hygiene in cheese processing

Industrial hygiene is a fundamental pillar of any cheese production line. A proper cheese mold cleaning system contributes to:

• Maintain the integrity of the production process.
  
• Prevent cross contamination in molds and lids.
  
• Ensuring food safety in cheese production.
  
• Avoid incidents that may affect the texture, aroma or quality of the cheese.
  

In particular, the cleaning of cheese molds requires solutions designed to withstand high production capacities and adapt to micro-perforated molds of various shapes and sizes.

Equipment for cleaning molds and lids in the cheese industry

To maintain a stable production line, cheese plants rely on specific washing systems that ensure constant hygiene without stopping the work flow. These include continuous washing tunnels for molds, lids and multi-molds, designed to cover all the necessary stages of the process:

• Removal of surface residues by pre-washing.
  
• Deep cleaning at the right pressure.
  
• Rinsing and disinfection at controlled temperatures.
  
• Automatic sequences adjusted to the requirements of each plant.
  

Continuous washing tunnels: what are they, purpose and operation?

A continuous tunnel washer allows molds, lids and multi-molds to advance automatically through the different stages of the sanitizing process. Its purpose is to ensure homogeneous cleaning with the lowest possible consumption of water and energy, keeping production active at all times.

This equipment can incorporate:

• Pre-wash with filtered water.
  
• Washing with automatically dosed detergent.
  
• Pre-rinse and final rinse phases with disinfection.
  
• Precise control of pressures and temperatures.
  
• Systems for the extraction of vapors generated by high temperature washing.

Automation makes it possible to operate safely, reduce manual intervention and ensure consistent results in each cycle.

What are the advantages of automation in the mold cleaning process in the cheese industry?

FIBOSA’s tunnel washers are designed to offer a combination of efficiency, savings and reliability. Among its main advantages are the following:

Guaranteed hygiene

The system works with different pressures and temperatures depending on the phase, ensuring the total elimination of residues and improving the hygienic quality of the process.

2. Continuous production

It allows to keep the line running without interruptions, even in plants with high production volumes.

3. Resource savings

The recirculation of rinse water for pre-washing of new cycles is one of the most outstanding features. This strategy optimizes water and energy consumption.

4. Reduction of workload

Process automation reduces the need for manual handling, improving work ergonomics and reducing risks.

5. Regulatory compliance

The automatic control of parameters such as temperature, detergent and pressure facilitates compliance with current food hygiene regulations.

Technical and operational criteria for the selection of an industrial car wash

When choosing a tunnel washer for a cheese plant, it is essential to consider key aspects to ensure proper operation:

Washing capacity and pressure

It must be adjusted to the volume of molds used in the line and ensure sufficient pressure to remove scale without damaging the micro-perforated molds.

Washing temperature

Precise thermal control ensures effective disinfection and contributes to maintaining process quality.

Automation

PLC based systems allow to regulate speeds, temperatures and detergent dosing from a touch screen.

Integration with CIP systems

CIP integration facilitates the internal sanitization of the tunnel itself without the need for disassembly, reducing downtime and improving the overall cleanliness of the plant.

Maintenance

Easy access to tanks, mechanical filters, pumps and control elements simplifies maintenance tasks and ensures longer equipment life.

Having an industrial cheese mold washing tunnel is essential to guarantee hygiene, efficiency and continuity in the production of cheese plants of any size. FIBOSA washing tunnels offer advanced technology, resource savings and automation, making them a reliable option to optimize cleaning.

Contact Fibosa for more information and improve the performance of your production line!

La entrada How to choose an industrial mold washing tunnel for cheese? se publicó primero en .

Unlike traditional brine salting, the continuous process uses dry salt applied in an automated manner, resulting in faster results, improved hygiene and more efficient use of resources.

Preparation of the cheese before salting

The process begins once the molding phases have been completed. The cheeses are transferred on ripening racks, without manual handling, guaranteeing traceability and hygiene.

In the salting tunnel, a salt curtain covers the surface of the cheese while a system of air nozzles applies salt through the base. The result: complete and controlled coverage.

During the short resting period, the salt naturally penetrates the interior of the cheese, balancing the moisture and improving its texture without altering its freshness.

2. Top application: salt “curtain

The first salting phase is carried out by means of a curtain of salt that falls gently from the top, covering the entire surface of the cheese.

This system automatically adjusts the amount and flow of salt according to the size and type of cheese, allowing a uniform and constant dosage.

This avoids both over-salinization and areas with low coverage, guaranteeing homogeneous quality throughout the production.

3. Bottom application by means of air nozzles

In parallel, a system of air nozzles distributes salt from the lower part of the cheese, which propels the salt grains towards the base of the cheese, allowing a complete and balanced coverage.

This double application – top and bottom – ensures that each piece is salted identically, optimizing the diffusion of the salt inside during the following hours.

4. Rest and absorption phase

After application, the cheeses remain on the grids for a short resting period to allow the salt to penetrate the mass.

During this stage, a natural osmotic equilibrium is generated: the salt extracts part of the excess surface moisture and is distributed evenly throughout the cheese.

The result is a firmer texture, a stable structure and perfectly controlled humidity, without altering the cheese’s own freshness.

5. Control of process parameters

The success of continuous salting depends on the precise control of several technical parameters:

• Salt grain size, which influences the rate of dissolution and penetration.
• Exposure time, adjusted according to the format and weight of the cheese.
• Air flow, which regulates the quantity and distribution of salt.
• Ambient temperature and humidity, which determine water absorption and loss.

6. Effects of salting on fresh cheese

The salting process not only adds flavor, but also directly influences the structure, safety and presentation of the cheese.

• Balanced flavor that enhances lactic notes and reduces acidity.
• Firm and uniform texture, which facilitates cutting and handling.
• Improved preservation by inhibiting microbial growth.
• Homogeneous surface, with lower humidity and better visual appearance.

Thanks to the continuity and control of the process, these effects remain constant throughout production, ensuring quality.

7. Advantages of continuous salting vs. brine salting

Continuous salting eliminates the disadvantages of brines – such as high energy consumption, corrosion or frequent cleaning – and provides a more sustainable alternative.

Applications in the fresh cheese industry

Continuous salting is suitable for different varieties of fresh and soft cheeses, such as:

• Burgos Cheese
• Brie
• Camembert

In all of them, precise salt control improves flavor and texture, avoids salinity imbalances and prolongs the shelf life of the final product.

A step towards more efficient and sustainable production

In short, the continuous salting process for fresh cheese not only improves cheese quality, but also reduces operating costs and environmental impact. It makes it possible to precisely regulate the amount of salt, maintain optimal hygienic conditions and guarantee a more homogeneous, safe and competitive end product.

Thanks to its technical control and reduced environmental impact, this method has established itself as the reference solution for modern fresh cheese production lines.

At FIBOSA, we design continuous salting solutions that combine efficiency, hygiene and sustainability to adapt to all types of fresh cheeses.

Do you want to know how to optimize your salting process? Contact us for more information.

La entrada Continuous salting process for fresh cheese: efficiency and sustainability se publicó primero en .

It is a sheep cheese exported all over the world, with a large size, intense flavor and a long cheese ripening process that gives it unique characteristics.

Pecorino Romano manufacturing process with Fibosa technology

Curdling Cuba

First, the milk is heated to coagulation temperature and the rennet is added. When the curd reaches the right consistency, cutting begins.

Agitation and cutting determine the grain size and, consequently, the yield, drainage and final texture of the cheese.

In addition, the progressive and homogeneous cutting ensures that there is no excessive breakage or loss of nutrients, a key step in the cheese making process.

Drainage and delivery to the dosing machine

The whey is then partially extracted from the curd and the mass is conveyed to the dosing machine.

Controlled whey drainage ensures that no textural defects appear and that the curd reaches the molds at the optimum moisture content, thus ensuring a higher quality of the final product.

Mold washing and molding

The plastic or stainless steel molds are then washed in Fibosa’s mold washing tunnel. They are then transferred to the dosing machine, which fills each mold with the dosed and preformed curd.

Automatic mold washing ensures hygiene and reuse of molds, while uniform dosing ensures better regularity of weight and shape, essential aspects in any cheese machinery line.

Mold turning

Subsequently, the molds are turned with the Fibosa mold turner. With each turning, the cheese continues to expel whey.

This uniform turning promotes symmetrical drainage, avoids deformation and ensures optimum internal baking of the dough.

Demolding and positioning of the belt

At the end of the turning cycle, the piece is demolded and a belt is manually placed on it to tighten the cheese and remove residual moisture.

The belt ensures the consolidation of the cylindrical shape, the uniformity of the crust and the stability of the garment before the final phase.

Maturation

Finally, the pieces are placed in the cheese ripening room, where, over the course of months, Pecorino Romano develops its characteristic flavor, aroma and texture.

The control of temperature, humidity and ventilation ensures uniform ripening, avoids alterations of the rind and offers a final product of the highest quality for the international market.

Learn about the manufacturing process in video

If you want to see how this manufacturing process works, Fibosa has released a video showing how its technology ensures the tradition and quality of Pecorino Romano. From washing to ripening, each phase integrates technological innovation with the authenticity of traditional methods, ensuring that the result is faithful to the essence of one of Italy’s most iconic cheeses.

Watch the video here: https://www.youtube.com/watch?v=TvaCZWrzeQM

La entrada Pecorino Romano: Italian tradition with Fibosa technology for the cheese industry se publicó primero en .

One of the main advantages of the FIBOSA tunnel washer is the use of the water used in the rinsing phase -previously filtered- to carry out the pre-washing of the next cycle. This intelligent recirculation reduces water consumption, improves system efficiency and optimizes plant resources.

Mold and cap cleaning process steps

The mold washing tunnel is designed to work continuously, covering all the necessary stages for a deep and safe cleaning. Depending on the model and production capacity, the equipment can incorporate the following stages:

• Prewash
• Washing with detergent
• Precleared
• Rinsing with Disinfection

Mold cleaning is performed at different pressures and temperatures to achieve optimum results. These temperatures and pressures vary according to the stage of the mold.

Mold and cover washing tunnel elements

Mechanical filters

Located in the pre-wash and wash tank, it prevents the entry of particles into the pump suction, protecting the internal components and ensuring the continuity of the process.

Automatic temperature control and regulation

The system also automatically controls and regulates the water temperature in each phase, ensuring constant and efficient performance.

Detergent dosing pump

Located in the washing phase, it introduces the preset concentration of detergent into the tank, ensuring a precise and constant dosage in each cycle.

Extractor fan

The high temperature washing generates fumes that are extracted from inside the tunnel to the outside, inside the manufacturing room.

PLC control panel

The FIBOSA tunnel washer is equipped with a PLC and a touch screen to regulate and monitor the process parameters: temperatures, speeds and detergent concentration.

Integration with CIP systems

For installations requiring fully automated cleaning, it can be adapted to CIP (Cleaning In Place) systems. This integration allows the machine itself to be sanitized without the need for disassembly, reducing downtime and minimizing personnel intervention.

In short, with the FIBOSA tunnel washer, hygiene and efficiency go hand in hand. It has the best solution on the market to guarantee the complete cleaning of molds and lids in your production line.

La entrada Mold washing tunnel: efficiency and hygiene on high production lines se publicó primero en .

This technological support significantly accelerates the learning curve and ensures that each client achieves its quality and operational efficiency objectives within the established deadlines.

Technology transfer: FIBOSA’s competitive differential

Through our know-how service, we accompany our customers throughout the start-up process, offering technical advice, practical training and solutions tailored to their needs.

• Reduction of the learning curve.
• Optimization of the use of acquired equipment.
• Achieve the desired product standards sooner.
• Produce more efficiently and with fewer errors.

The differential value of our service is the effective transfer of knowledge: our specialized technologists not only instruct on the operation of the machinery, but also provide an in-depth understanding of process optimization.

Through detailed support in the calibration of critical parameters – process time control, precise thermal management and format configuration – we guarantee rigorous compliance with the technical, sanitary and quality standards demanded by the modern cheese industry.

The role of the technologist in the start-up process

STAGE 1: Preparation prior to start-up

Documentation review

• Manufacturer’s manuals.
• Technical passports of the equipment (curdling vats, pasteurizers, CIP systems…).
• Technological regulations of the type of cheese to be produced.
• Sanitary regulations such as HACCP.
  

Technical inspection

• Verification of the correct installation of all modules.
  Review of piping, CIP connections, sensors and automation.
• Checking the operation of cooling, pressing and agitation systems.

STAGE 2: Start-up work

Elaboration of the test plan

• Validation of the start-up test program.
• Preparation of flow diagrams, schematics and process sheets.
  

Tests without product

• CIP washing.
• Checking the operation of pumps, mixers, thermal systems.
• Adjustment of operating parameters without raw material.

STAGE 3: Configuration of the technological process

Example: semi-hard cheese

1. Milk reception and preparation
   
   • Acidity and temperature control.
   • Pasteurization (e.g. 72-74 °C for 20 sec).
   • Cooling to inoculation temperature.

2. Culture and enzyme inoculation
   
   • Precise dosing of cultures (mesophilic or thermophilic).
   • Control of fermentation time and coagulation speed.
     
3. Curd cutting and processing
   
   • Configuration of blades, speed and cooking temperature.
   • Grain size control.
     
4. Washing, draining and salting
   
   • Humidity and acidity control.
   • Adjustments in draining and salting systems.
     
5. Molding and pressing
   
   • Pressure, time and uniformity control.
     
6. Brine
   
   • Concentration, temperature and duration control.
     
7. Maturation
   
   • Temperature, humidity and ventilation management.
   • Supervision of cortex development.

STAGE 4: Quality control and pilot tests

Test batch production

• Complete parameter record.
  

Laboratory analysis

• pH, humidity, salt content, microbiology.
• Sensory evaluation of the product.
  

Technological adjustments

• Modifications of times, temperatures or dosages.
  

STAGE 5: Technological documentation

• Drafting or revision of technological instructions.
• Process control sheets.
• Protocols for cleaning, sanitization and action in case of deviations.

STAGE 6: Staff training

Practical and technical training for plant personnel:

• Proper use of cultures and rennet.
• Key controls of pressing and salting.
• Understanding of critical process parameters.

STAGE 7: Final production start-up

• Participation in the commissioning act.
• Signing of protocols, technical reports and validation of results.
• Establishment of base parameters for stable production.

What does the technologist control? – Critical parameters by stage

• Pasteurization: temperature, time, leak-tightness
• Coagulation: speed, acidity, temperature
• Curd: grain size, moisture content, pH
• Pressing: pressure, symmetry of shape
• Brine: concentration, temperature, time
• Ripening: temperature, humidity, ventilation

FIBOSA’s technological support is much more than a complementary service: it is the fundamental pillar that transforms an investment in machinery into a sustainable competitive advantage.

The specialized knowledge transfer we provide enables our clients to achieve operational excellence in an accelerated manner, minimizing the risks inherent in start-up processes and maximizing return on investment. In addition, we ensure regulatory compliance, process optimization and consistent quality standards from the outset.

At FIBOSA we understand that the true value of our proposal lies in the ability to convert technology into tangible results. Therefore, our premise is clear: we do not only sell machinery, but integral solutions that boost the growth and competitiveness of our customers in the global cheese market.

La entrada Boost your business with effective know-how: the added value of FIBOSA se publicó primero en .

The global mozzarella market is experiencing unprecedented growth, with demand for this popular Italian cheese growing steadily in the United States, Europe and Asia. Unlike other cheeses, mozzarella requires a specific spinning process that gives it its characteristic elastic texture, which required specialized machinery for its production that until now was scarce in the market. In this context of expansion, the objective of FIBOSA‘ s R&D&I department has been to offer an efficient, adaptable and automated solution for the production of mozzarella.

Fibosa officially announces its new mozzarella production line

After months of technical analysis and market research, we are proud to present our first industrial machinery lines specifically designed for the production of mozzarella cheese.

The mozzarella cheese making process perfected step by step

The specific process of mozzarella – with its characteristic spinning phase, elastic texture and precise maturation times – implies unique technical requirements that Fibosa ‘s new line masters to perfection:

Initial processing vat: The milk enters the vat where the heating system brings it to the exact required temperature. Rennet and ferments are added, stirring until the perfect curd is obtained.

Draining and controlled maturation: The rennet is drained and transferred to specialized carts where it rests until it reaches the exact pH, a fundamental parameter for the creation of mozzarella.

The spinning machine: The blocks are transferred to the spinning machine, where they are heated with steam until the perfect elastic texture is achieved. Brine is added and sent to the molding area to start creating the mozzarella balls.

Precise cooling: Once the balls are formed, they fall into the cold water tank where they are cooled to the exact temperature at the core of the mozzarella ball. This temperature change generates the final texture transformation.

Packing with liquid packing: Once the mozzarella portion is finished, it is sent to the packing machine where it is packed in bags with liquid packing for optimal preservation of the cheese until it is consumed. This governing liquid guarantees that the salt concentration of the mozzarella is always perfect and does not change.

The perfect time for mozzarella production

The numbers speak for themselves: according to data from SkyQuest Technology, the global mozzarella market reached $42.3 billion in 2023 and is projected to grow to $77.12 billion by 2032, at a CAGR of 6.9%. This exponential growth is driven by the popularity of pizza, the expansion of Italian food worldwide and the rise of ready meals.

According to Research and Markets, the sector is experiencing a compound annual growth rate of 6.3%, with a particular focus on key markets such as the United States, Europe and Asia, where consumers are looking for versatile, healthy and foodservice-friendly dairy products.

For those responsible for production, purchasing and management of dairy companies, this trend represents a great opportunity. Fibosa’s new line not only makes it possible to take advantage of this global boom, but also to do so with the efficiency and quality demanded by an increasingly competitive market.

Efficiency, adaptability and automation

Fibosa’s proposal goes beyond machinery: it is a comprehensive solution that combines:

• Complete automation of the process, reducing labor costs, human error and preserving hygiene throughout the process.
• Adaptability to different production volumes and product specifications.
• Energy efficiency with optimized heating and cooling systems.
• Integrated quality control at each stage of the process.
• Ease of maintenance with modular design and simplified access.

The future of dairy production with Fibosa

With this new line, Fibosa not only responds to a market demand, but also sets a new standard in mozzarella production. For dairy companies seeking to diversify their offer or optimize their existing production, this technology represents an opportunity to position themselves as leaders in a high-growth segment.

The mozzarella revolution has begun, and Fibosa is leading the way with innovation, expertise and a clear vision for the future of the dairy industry.

For more information on how Fibosa’ s new line of mozzarella machinery can transform your production, contact our sales team.

La entrada Fibosa revolutionizes Mozzarella production with its new line of industrial machinery se publicó primero en .

Robotized cheese depalletizing and case packing

FIBOSA’s advanced systems allow an integral management of cheese, integrating robotics to cover all the phases of the process. Below, we detail each one of them:

1. System preparation

Before starting the process, the system loads all the elements necessary for its operation:

• Pallets with stacked boxes.
• Previously packaged cheeses.
• Packaging materials.

This initial step ensures an uninterrupted flow in the following stages of the automated process.

Depalletizing and extraction system for packaged cheeses

Product origin

The packaged cheese comes from plastic crates stacked on pallets. This allows an orderly and optimized handling for automatic depalletizing.

System operation

A depalletizing robot carefully removes the packaged cheeses from each box. This process is carried out using a system that preserves the integrity of the product.

• Empty crates or empty pallets are automatically transferred to your cleaning or storage circuit.
• The packaged cheese is deposited on a conveyor belt for subsequent quality control.

In addition to automating the process, this system also guarantees hygienic treatment of the product.

3. Quality Control

Once on the belt, the cheese undergoes a strict quality control:

• Visual inspection by cameras, capable of detecting external defects, inconsistencies or non-conforming products.
• Automatic weighing to verify that each unit complies with established standards.
• Automated labeling, which ensures traceability and identification of each piece before final packaging in cartons.

4. Cheese packaging

Once quality control has been passed, the system proceeds to the packaging phase:

• A robot places the cheese in open cartons.
• The boxes are then automatically closed and labeled for subsequent marketing.

5. Automatic palletizing

The process concludes with automatic palletizing, adapted to two formats depending on the destination of the product:

• The robot arranges the filled boxes on the pallet according to a predefined pattern.
• Cardboard sheets are sandwiched between layers to stabilize the load.
• The pallet is labeled and moved to the shipping or storage area.

Cheeses in plastic crates on plastic pallets

• The robot places the cheeses in plastic boxes.
• The boxes are stacked securely on the pallet.
• The pallet is labeled and ready for evacuation or internal logistics.

6. Fully automatic and secure system

The entire system is designed to operate fully automatically, minimizing human intervention. This has significant advantages for the industrial environment:

• Reduced occupational risk by eliminating repetitive or heavy tasks.
• Increased operational efficiency by avoiding downtime and human error.
• High safety standards, both for the operators and for the food product.

Automatic cheese depalletizing is much more than a technical improvement; it is a strategic tool for companies seeking competitiveness, hygiene and productivity in a highly regulated industrial environment. At FIBOSA we design and manufacture tailor-made solutions that optimize each stage of the process with maximum reliability, hygiene and performance.

Want to learn more about how to automate your cheese production plant?

Contact FIBOSA to discover how we can help you transform your production line.

La entrada Robotic palletizing and depalletizing: the automation that drives your company’s competitiveness se publicó primero en .

Why choose a universal dosing machine?

The need for flexible and efficient solutions in cheese production

In today’s industrial context, production lines must adapt quickly to different types and formats of cheese, without affecting quality or production volumes. This is where Fibosa’s DOSIMATIC universal cheese dosing machine becomes a strategic ally for large producers.

These machines integrate in a single unit the dosing, compacting and molding systems, allowing the production of open or closed paste cheeses, and of different consistencies: semi-hard, hard and cagliata. In addition, its compact design helps to optimize the available space and reduces manual handling, thus increasing efficiency and ensuring excellent homogeneity in the final product. All this with the possibility of customizing the equipment according to the specific needs of each customer.

Among its main advantages are the following:

• A single equipment, multiple types and formats of cheese in the same production line.
• Curd distributor with agitation and filtering systems.
• Efficient disposal process.
• Exclusive design micro-perforated columns.
• Different levels of water extraction to adapt to each type of product.
• Interchangeable and automatically adjustable formers.

Fibosa’s Universal Dispenser: an innovative and versatile solution

Optimizing large-scale cheese production requires technology that is easily adaptable to different products and formats. Fibosa’ s Universal Doser has been designed precisely for that purpose: to offer a versatile, efficient and easy-to-integrate solution for any modern production line.

Thanks to its compact and multifunctional design, it allows working with different varieties of cheese – from open to closed paste, and from soft to hard textures – in a single machine. This translates into higher productivity, less handling and consistent quality in the final product.

Here are three key aspects that make this machine a particularly competitive option for industrial cheese producers.

Automation and intelligent process control

One of the main advantages is its automation capability. It incorporates a programmable automaton and an intuitive touch screen, which facilitates its daily use and allows precise control at every stage of the process.

This system allows, among other functions, to automatically regulate the whey level according to the type of cheese being produced. This achieves greater uniformity in the final product, while optimizing production parameters without the need for constant manual adjustments.

Hygiene and maintenance designed for daily use

In the food industry, maintaining high hygiene standards is essential. That is why the DOSIMATIC universal cheese dosing machine is designed with an enclosed structure that allows efficient and safe CIP (Clean In Place) cleaning without the need for complicated disassembly.

In addition, the equipment incorporates practical solutions for maintenance, such as a hoist to extract the columns, an access platform to perform tasks safely and comfortably, and the option of integrating a specific washing cabinet for the columns and accessories. Everything is designed to speed up day-to-day tasks, minimize downtime and always guarantee the required hygienic conditions.

Versatility, efficiency and sustainability: key benefits

The main value provided by this technology is its high versatility. With a single machine, producers can produce multiple types of cheese, allowing diversification of the product range without the need to expand facilities or incorporate additional equipment.

In addition, its compact design and multifunctional capabilities help to reduce space requirements and manual handling, resulting in lower operating costs and improved ergonomics for personnel. At the same time, productivity is increased and consistent quality is maintained, meeting market standards.

Another plus point is its sustainable approach. The possibility of recovering the whey during the process helps reduce waste and promotes a more efficient use of resources, an advantage increasingly valued by the industry.

Finally, Fibosa’ s Universal Dispenser adapts to every customer and every production need. It is a strategic choice for companies that want to grow by relying on reliable, flexible technology that is ready to face the challenges of the future.

If you are looking for an innovative and versatile solution to improve your cheese production line, contact FIBOSA and find out how we can help you take the next step.

La entrada Fibosa Dosimatic universal dosing machine: Versatility, precision and efficiency for the cheese industry se publicó primero en .

The cheese making process on our automatic cheese pressing line

The production of pressed cheese on an automatic line fuses technology and precision to optimize each stage of the process. Below, we detail the operation of the automatic pressed cheese line:

Mold accumulators

The process starts with our automated accumulation system for molds and caps in separate columns. This optimizes organization and guarantees a continuous flow in the production line.

Washing and turning of molds

Before use, the molds and lids coming from the accumulator undergo automatic washing and disinfection. Subsequently, the molds are turned over ready for filling, ensuring hygienic conditions and uniformity during the process.

Dosing machine

The curd, previously cut into grains of suitable size, passes through a whey separation system. The dosing machine distributes the curd precisely in each mold, guaranteeing homogeneity in the weight and texture of the final product.

Molding

The curd is deposited in specific molds that will give the pressed cheese its shape.

Pressing

The molds with the curd go through automatic presses that apply the necessary pressure to extract the remaining whey and compact the cheese.

Extraction and demolding

Once pressed, the cheeses are automatically removed from the molds and transferred to the next stage of the process. This procedure minimizes manual contact and maintains consistency in each cheese produced.

In short, the operation of an automatic pressed cheese line optimizes each stage of the process to increase efficiency and quality in the production of pressed cheese. Pressed cheese machinery, such as FIBOSA‘s, has transformed the cheese industry, offering consistency and safety in the food industry. From curd cutting to pressing, automation takes this process to a higher level. Can you imagine having this precision in the production of pressed cheese?

La entrada Automatic Pressed Cheese Line: Process and Operation se publicó primero en .