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    CHEESE

    Queso Fresco

    Queso Fresco is a soft cheese, rennet kind, which is generally processed without ferments. It is an unmatured fresh cheese that is marketed rapidly after production. Widespread use in Spain and Latin America.

     

    1.
    Milk and cream processing
    2.
    DynaFrom Vat Lines
    3.
    Draining and turning
    4.
    Demoulding
    5.
    Salting
    6.
    Washing
    7.
    Whey processing
    Pasteurization
    Tecnal's Basic and Premium lines bring you a full range of pasteurizers for cheese milk, cream, and whey. Our lines cover flow rates from 500 to 50,000l/h.   Temperature and…
    Tecnal's Basic and Premium lines bring you a full range of pasteurizers for cheese milk, cream, and whey. Our lines cover flow rates from 500 to 50,000l/h.

     

    Temperature and duration of cheese milk pasteurization are important parameters that are precisely determined by Tecnal's engineering department to attain the desired milk quality.

    All of our designs are created in 3D and then built in skid form to allow delivery of assemblies that have been tested and are ready to be connected.

     

    Milk pasteurization is an important step in the cheese-making process, a step on which compliance of the finished product with food safety standards depends.

    All of our designs are compliant with 2006/42/EC machines directive and 1935/2004 food safety certification requirements. Feel free to contact us for your IFS and BRC standards problems.

    Other technical characteristics:

    • Temperature regulation by water loop
    • Securing and monitoring of pressures and back-pressures
    • Tubular holding section
    • Tracking and traceability of the process
    • Independent washing
    • Energy Pack

    You can also consult us for yoghurts and ice cream mixes pasteurizers

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    Cream separation
    Tecnal proposes a full line of cream separators or centrifugal cheese milk and whey separators. Our line covers flow rates from 1,000 to 50,000 l/h. Tecnal's engineering department deploys its…
    Tecnal proposes a full line of cream separators or centrifugal cheese milk and whey separators. Our line covers flow rates from 1,000 to 50,000 l/h. Tecnal's engineering department deploys its skills to meet our commitments in terms of residual fat level, energy consumption, and compatibility with your/our cleaning in place systems (CIP).
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    Standardization
    Tecnal's engineering department can help you with standardization of Fat and Protein contents.
    Tecnal's engineering department can help you with standardization of Fat and Protein contents.
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    DynaFrom line
    Tecnal is the specialist and world leader in vat lines applied to the production of Camembert, Brie, and other soft cheeses. Tecnal proposes a full range of DynaFrom vat lines…
    Tecnal is the specialist and world leader in vat lines applied to the production of Camembert, Brie, and other soft cheeses.

    Tecnal proposes a full range of DynaFrom vat lines to cover all your production needs.

    The DynaFrom Batch line: production in batches or runs from 50 to 5,000 litres.

    The DynaFrom Continuous line: production from 5,000 to 500,000l/h.

    The vat lines designed, built, assembled, and tested at Tecnal bring you the following advantages:

    • Very high flexibility: you can mix different products and cheese-making technologies without losing too much time. The DynaFrom line lets you work in batch or continuous mode, from the filling station to the moulding station. You can transform the quantity of milk you want while monitoring and improving the precision of each cheese-making parameter.
    • Very high regularity of production: the geometry of our vats, associated with our slicing systems, with or without robots, guarantees the regularity of your grains of curd. The creation of fines and losses of proteins and fats are extremely limited.
    • Very good hygiene: the design of DynaFrom Batch and Continuous lines by Tecnal's engineering department optimizes the daily washing operations. Our solutions enable you to work in optimal conditions of hygiene and comply with international standards (IFS, BRC, etc.).
    • Tracking and traceability of production
    • Suitable moulding: We have several types of moulding suited to different standard deviation and budget objectives.
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    Moulding by BasicFrom
    Perfect synchronization between the vat tipper and your moulding conveyor optimizes your standard deviations.
    Perfect synchronization between the vat tipper and your moulding conveyor optimizes your standard deviations.
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    Moulding by So’From
    This automatic molding machine allows you to perform your batch molding with curd-whey rate adjustment. An automatic distribution of the curd is realized for all your formats.
    This automatic molding machine allows you to perform your batch molding with curd-whey rate adjustment. An automatic distribution of the curd is realized for all your formats.
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    Moulding by MobilFrom
    MobilFrom prevents you from mixing wheys and saves management of the spacers.
    MobilFrom prevents you from mixing wheys and saves management of the spacers.
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    Moulding by PlusFrom
    PlusFrom gives you high flexibility in your continuous production (short or long runs). It is the ideal moulding machine for moulding at the outfeed of a DynaFrom vat line or…
    PlusFrom gives you high flexibility in your continuous production (short or long runs).

    It is the ideal moulding machine for moulding at the outfeed of a DynaFrom vat line or at the outfeed of your existing coagulation tanks.

    Quantity of free whey in moulding can be adjusted.

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    Moulding by So’From
    This automatic molding machine allows you to perform your batch molding with curd-whey rate adjustment. An automatic distribution of the curd is realized for all your formats.
    This automatic molding machine allows you to perform your batch molding with curd-whey rate adjustment. An automatic distribution of the curd is realized for all your formats.
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    Moulding by EcoFrom
    For flow rates from 5,000 to more than 45,000l/h, performance is there for production of high-quality camembert and brie. EcoFrom attracts by its intelligent moulding with self-regulation of the curd…
    For flow rates from 5,000 to more than 45,000l/h, performance is there for production of high-quality camembert and brie.

    EcoFrom attracts by its intelligent moulding with self-regulation of the curd and whey volumes to be moulded.

    Large range of cheeses: from 80g to more than 3kg. Cleaning by CIP.

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    Moulding by TubFrom
    For your feta type soft cheeses (blocks to be sliced), our TubFrom tubular moulding machine offers you moulding precision, with preset proportioning for each recipe and self-regulation, and will also…
    For your feta type soft cheeses (blocks to be sliced), our TubFrom tubular moulding machine offers you moulding precision, with preset proportioning for each recipe and self-regulation, and will also save yields of material through the possibility of automatic reincorporation of fines.

    Flow rates from 10,000 to 50,000l/h.

    Well suited to large formats (> 1kg). Cleaning by CIP.

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    Several options
    Several options can be proposed to improve whey removal, fines recovery, your standard deviations, and moulding machines cleaning.
    Several options can be proposed to improve whey removal, fines recovery, your standard deviations, and moulding machines cleaning.
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    Manual draining
    This is the most dependable and most profitable solution for outputs from 1,000 to 4,000 litres per cycle. Whey recovery and evacuation are ensured. Trays are stacked, unstacked, and turned…
    This is the most dependable and most profitable solution for outputs from 1,000 to 4,000 litres per cycle. Whey recovery and evacuation are ensured. Trays are stacked, unstacked, and turned manually. Stacks of cheese are shifted manually on trolleys.
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    Fully automatic draining
    We propose fully automatic draining management solutions for outputs starting at 5,000l/h. Our draining tables allow storage and draining of full trays stacks during acidification. Electric shifting of your stacks,…
    We propose fully automatic draining management solutions for outputs starting at 5,000l/h. Our draining tables allow storage and draining of full trays stacks during acidification.

    Electric shifting of your stacks, by jack or trolley, ensures smooth and safe movements of the stacks to the draining rooms. Traceability of your stacks is possible for each production run. Whey recovery and evacuation are ensured. Automatic shuttles transfer the stacks between two draining tables.

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    Turning of stacks
    Turning stacks of trays is a key operation that may be performed several times during draining. Stacks up to 24 trays high can be turned. Turning can be separate from…
    Turning stacks of trays is a key operation that may be performed several times during draining.

    Stacks up to 24 trays high can be turned. Turning can be separate from draining or incorporated in a fully automatic draining operation. This eliminates the need for stacking and unstacking operations.

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    Individual turning of the trays and block forms
    Individual turning over of trays subset, straw-mat, and block forms, with or without spacers, eliminates the cap-shape effect. Our equipments make it possible to work gently on delicate products.
    Individual turning over of trays subset, straw-mat, and block forms, with or without spacers, eliminates the cap-shape effect.

    Our equipments make it possible to work gently on delicate products.

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    Stacker and unstacker
    Stacking from the bottom/Programmable stack management/Brushless Motor/Nothing above the product/Maximum rate: 5 seconds per tray/Base stand management of base/Pre-stacker or pre-unstacker possible for very high operating rates/Safety gate and buffer…
    Stacking from the bottom/Programmable stack management/Brushless Motor/Nothing above the product/Maximum rate: 5 seconds per tray/Base stand management of base/Pre-stacker or pre-unstacker possible for very high operating rates/Safety gate and buffer storage areas
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    Several options
    On request, we can provide unstickers, spacers removal systems, manual stack turners and robotized turning, stacking, and unstacking systems
    On request, we can provide unstickers, spacers removal systems, manual stack turners and robotized turning, stacking, and unstacking systems
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    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 with suction cups connected to a…
    After being drained, cheeses (both small and large diameters) are removed from the moulds and set down on stainless steel ripening racks.

    A manipulator 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 bya system of bins which are easy to change and wash. Vacuum circuit washing.

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    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 large blocks to be sliced.

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    Demoulding by manual turner
    On request
    On request
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    Salting with brine
    For Feta and Queso Fresco, Tecnal proposes an innovative brine salting system.
    For Feta and Queso Fresco, Tecnal proposes an innovative brine salting system.
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    Vats
    Vats are washed in a washing booth or a washing tunnel, depending on the lines operating rates.
    Vats are washed in a washing booth or a washing tunnel, depending on the lines operating rates.
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    Dishes
    Tecnal and its partner Sassaro can provide any means of washing for your cheese-making dishes, racks, and spacers. Washing quality, water and energy consumptions quality, as well as our washing…
    Tecnal and its partner Sassaro can provide any means of washing for your cheese-making dishes, racks, and spacers. Washing quality, water and energy consumptions quality, as well as our washing skills to prevent dishes from being sticky, qualify us as true specialist.
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    Whey processing
    Tecnal proposes solutions for sweet and acid wheys recovery and processing. - Cheese whey filtration by our Fine Savers line - Text: Perfect separation of whey and curd fines by…
    Tecnal proposes solutions for sweet and acid wheys recovery and processing.

    - Cheese whey filtration by our Fine Savers line

    - Text: Perfect separation of whey and curd fines by screening grids from 60 to 120 µm. Flow rates from 10 to more than 30 m3/h.

    - Whey pasteurization and storage

    - Serum proteins denaturation and recovery by ultrafiltration Ultrafiltration permeates processing and reverse osmosis

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