Productivity and precision in cleaning lines for cheeses with different sizes and densities

Complete cleaning of the cheese, from removal of the flat surfaces to scraping of the circumference, makes it possible to optimise productivity in the next working process.

Perfect for:
Hard cheese



Cheese cleaning is a fundamental phase of cheese manufacturing

Before being stored to be sold in a lot or to be portioned and grated, a wheel may undergo various processes, like scraping, rind removal, brushing, warming up and washing, essential operations for both hard (Grana Padano and Parmigiano Reggiano) and semi hard cheese (Emmentaler).