Foil cheese packaging system

Brief description of the system

Direct after leaving the brine, the cheeses are rinsed with brine water and dried by blowing. The cheeses are loaded in the vacuum machine by a stainless steel pick & place unit.  After manual detection of cheeses with production faults, bad vacuum etc., these cheeses are automatically discharged. At regular intervals cheeses for quality checks can be discharged automatic. 

After leaving the vacuum machine the cheeses can be weighed and labelled. The cheeses are loaded in wooden boxes by the robot with a stainless steel gripper. At the bottom of the wooden box a paper cover sheet is placed by the robot. On top of the wooden box a supportive frame is placed by the robot. This supportive frame makes it possible to stack the wooden boxes in the cheese store. A fork lift brings the wooden boxes to the conditioned cheese store.

Features

• Accepting cheese direct from brine
• Rinsing of cheeses with brine water
• Drying of cheeses by blowing
• Placing of cheeses in vacuum machine
• Vacuum packaging
• Metal detection
• Automatic discharge of bad cheeses
• Automatic discharge of cheese for quality checks at regular intervals
• Weighing and labeling
• Loading of cheeses in wooden boxes by a robot
• Loading of the vacuum packaging with a stainless steel pick and place unit
• Loading of containers by a robot with a stainless steel gripper
• Conveyor system for containers

Technical specifications

• Capacity: approx. 1.500 cheeses per hour (with two vacuum machines)
• Required floor area is approx. 350 m2.

Click on the link to download the leaflet about the Foil cheese packaging system.

Foil cheese packaging system (912 kB)