Rothenburg butter silos, with their unique shape and processing, have become indispensable in modern dairies. The cambered shape also has a crucial benefit. Due to the curved shape, the butter roll has no contact with the inside of the silo wall, which ensures optimal hygiene and reduces energy consumption. The pronounced pressure tunnel provides a reliable product supply […]
The Rothenburg RBSX and RBSXS rework systems are used to process frozen blocks of butter, cheese or margarine at a temperature of minus 21 degrees Celsius (minus 5.8 degrees Fahrenheit). The blocks are brought to packaging temperature (+8°C to 14°C as a rule) solely by kinetic energy input. The systems are designed for an inlet […]
The Rothenburg Butter Churn turns cream into butter using a non-continuous batch system. Ideal for smaller production, standard sizes available are 150 liters or 250 liters of cream per batch. Individual sizes are available per request. The Butter Churn uses a continuously variable drive for the churning of the cream. The range of adjustment is […]
From sticks, tubs, and 1lb solids, SFS wrap-around packers fold the blank directly around the product. This enables exceptionally tight packaging, as folding tools between product and carton are unnecessary—a principle that applies to soft products. The SFS 374 is suitable for packing products into trays or wrap-around cartons at 28 layers per minute.
Simon Freres, located in Cherbourg, France, is well-known in the dairy industry for its CONTIMAB butter churns. With over 160 years of experience, Simon’s deep knowledge of the butter-making process allows them to offer the latest line of equipment, the new Contimab Proflex. Incorporating cutting-edge design and technology, the new line of butter churns is […]
Cheese molds ideally suited for use in fully automated production processes as well as in a manual traditional way of cheese making. Baby Gouda Molds available ni the range of 200g up to 1000g.
Cheese molds ideally suited for use in fully automated production processes as well as in a manual traditional way of cheese making. Broodkaas molds are available in the range of 2 kg up to 5 kg.
Cheese molds ideally suited for use in fully automated production processes as well as in a manual traditional way of cheese making. Comissie molds are available in the range of 200g up to 1000g.
Cheese molds ideally suited for use in fully automated production processes as well as in a manual traditional way of cheese making. Cylindrical molds are available in the range of 200g up to 1000g.
Cheese molds ideally suited for use in fully automated production processes as well as in a manual traditional way of cheese making. Edam Molds are available in the range of 0.5 kg up to 2 kg.
Cheese molds ideally suited for use in fully automated production processes as well as in a manual traditional way of cheese making. Gouda Molds available in the range of 1.5 kg up to 15 kg.
Cheese molds ideally suited for use in fully automated production processes as well as in a manual traditional way of cheese making. Soft cheese top and bottom molds are available.
Cheese molds ideally suited for use in fully automated production processes as well as in a manual traditional way of cheese making. Tomme, St. Paulin, and Manchego Molds are available in the range of 200g up to 1000g.
Control system for butter and spreads developed by WAL at customers’ demand. BUMACON is a control system corresponding with the existing H2OMCON, the moisture measuring and control unit. These units may be integrated if desired and are not only used for existing churns – new plants using this control unit are technologically on the highest […]
