Block forming is done by putting the salted curd chips into a curd distribution tank (CDT) then transferring it by means of vacuum, through pipes, into block forming columns.
Because the chips have been salted and acidified, they have to be forced to fuse into blocks. Traditionally this was achieved by pressing, but the modern vacuum technique reduces the time required from 16 hours to just 20 minutes. Bag loading, vacuum sealing and cartoning complete the process.
We support you through all the steps in your cheese production, not only delivering the equipment you need but also sharing our processing know-how and providing guidance on how to get the best out of your production line. Talk to us about how we can help you, any time!