ECOFROM®:

• For flow rates from 5,000 to more than 45,000 L/h, performance is there for production of soft cheeses (camembert, brie, feta…),
• Rapid moulding without operator,
• Quick format change,
• 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.

PLUSFROM®:

• Covers your flow rates from 5,000 to 30,000 liters per hour,
• Simple adjustment requiring only one operator,
• Large variety of cheeses: from 80g to over 3 kg,
• Gives you high flexibility in your continuous production (short or long runs),
• Ideal moulding machine for moulding at the outfeed of a DYNAFROM® bassin lines or at the outfeed of your existing coagulation tanks.

ROTAFROM®:

• Automatic moulding without operator,
• Covers your flow rates from 8,000 to 25,000 litres per hour,
• Quick format change (less than 5 minutes),
• Large variety of cheeses: from 80g to over 3kg,
• Perfect synchronisation of the bassin turner and your moulding conveyor optimises your standard deviations,
• Sold in several options: automatic (without operator) or assisted (operator presence),
• Cleaning by CIP.

SOFROM®:

• A flow rate ranging from 8,000 to 25,000 L/h,
• Automatic moulding without operator,
• Quick format change (less than 5 minutes),
• Large variety of cheeses: from 80 grams to over 3 kgs,
• Possibility of adjusting the volume of curd dosed,
• Cleaning by CIP.

TUBFROM®:

• For your feta type soft cheeses (type feta or queso fresco), 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 50,000 L/h,
• Well suited to large formats (> 1kg),
• No operator,
• Excellent standard deviation,
• Quick format change,
• Cleaning by CIP.

Robotic moulding of TECNAL ladles:

• Reproduction of the curd-ladling traditionally done by hand by an operator,
• This makes it possible to do away with the tediousness of manual moulding while increasing the precision of the quantity of curd deposited in the mould,
• Multi-format,
• Cleaning by CIP.

Moulding by distribibution: 

• Perfect synchronization between the bassin tipper and your moulding conveyor optimizes your standard deviations,
• For productions from 1,000 to 20,000 litres per hour,
• Possibility of making cheeses from 30 grams to 20 kilos.