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    07.12.2016

    Demoulding – Camembert & blue cheese

    Demoulding by suction cups
    After being drained, cheeses (both small and large diameters) are removed from the moulds and set down on stainless steel ripening racks. A manipulator equipped with suction cups connected to…
    After being drained, cheeses (both small and large diameters) are removed from the moulds and set down on stainless steel ripening racks.

    A manipulator equipped with suction cups connected to a vacuum pump and circuit, picks up the cheeses in the block forms and sets them down on one or more waiting racks.

    Strength of the vacuum in the suction cups, designed by Tecnal, is adjusted to cheeses characteristics.

    Removal from moulds by 2, 3, or 4 trays is possible, depending on flow rates. Mould removal tools match with the removed format by a system of bins which are easy to change and to wash. Empty vacuum circuit washing.

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    Demoulding by robot
    After being draining, cheeses (both small and large diameters) are removed from the moulds and set down on stainless steel ripening racks. A robot using a gripper with suction cups…
    After being draining, cheeses (both small and large diameters) are removed from the moulds and set down on stainless steel ripening racks.

    A robot using a gripper with suction cups connected to a vacuum pump and circuit picks up the cheeses in the block moulds and sets them down on one or more waiting racks.

    Strength of the vacuum in the suction cups, designed by Tecnal, is adjusted to cheeses characteristics.

    Removal from moulds on 2, 3, or 4 trays is possible, depending on flow rates. Mould removal tools match with the removed format by a system of bins which are easy to change and to wash. Empty vacuum circuit washing.

    Read more

     

    Demoulding by unstacking
    A stack of cheeses is placed upside down in an unstacker. One-by-one block forms mechanical unstacking insures removing of the cheeses from the moulds. This system is recommended for large…
    A stack of cheeses is placed upside down in an unstacker.

    One-by-one block forms mechanical unstacking insures removing of the cheeses from the moulds.

    This system is recommended for large formats such as Fourme d'Ambert, for example.

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    Demoulding by manual turner
    On request
    On request
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