Plants & Machinery for Milk Processing Industry
Plants & Machinery for Milk Processing Industry

Production lines for pressed and hard cheese (Gouda, Emmenthal, Pecorino, Grana, Casera, Manchego, Rossijskij, Komstromskoj and similar)


The pressed curd cheese making equipment line has been designed and realized through the mechanization of the working process.

The main machines composing the line are:

  • ''CASEUS'' cheese vat
  • "CASEUS AS" cheese vat with whey suction
  • "POLICURD" automatic pressing system
  • "ALPHA" curd pressing system
  • Vertical and horizontal presses
  • "MINICURD" drainage, ripening and pressing unit
  • Brining system

CASEUS cheese vat

SORDI cheese vat "CASEUS" is a cylindrical shaped vat, with capacity from 2.000 to 20.000 litres, closed type, with horizontal axis. The vat geometry is characterized by the absence of sharp edges and stagnation points.

  • A central shaft keeps the cutting and agitation tools in a diametrically opposed position. During the cutting only the knifes are plunged into the curd mass, while during the stirring phase only the paddles are plunged in. The cutting tools have very sharp blades maintaining their characteristics unchanged with time. At the time of the cutting the curd mass is still, reducing the dragging effect (reduction of fats and production fines in the whey).
  • The jacket is completely made of stainless steel and enables the passage of pressurized fluids.
  • ''CASEUS'' is designed for the automatic CIP cleaning, carried out through cleaning heads and duly fit inside the vat.
  • The structural extreme simplicity ensures a great reliability and easy maintenance, while the vat's geometry, its position and structure of the cutting and stirring tools ensure maximum yielding and usage flexibility.

CASEUS AS - cheese vat with automatic whey suction

SORDI cheese vat "CASEUS" is a cylindrical shaped vat, with capacity from 2.000 to 20.000 litres, closed type, with horizontal axis. The vat geometry is characterized by the absence of sharp edges and stagnation points.

  • A central shaft keeps the cutting and agitation tools in a diametrically opposed position. During the cutting only the knifes are plunged into the curd mass, while during the stirring phase only the paddles are plunged in. The cutting tools have very sharp blades maintaining their characteristics unchanged with time. At the time of the cutting the curd mass is still, reducing the dragging effect (reduction of fats and production fines in the whey).
  • The jacket is completely made of stainless steel and enables the passage of pressurized fluids.
  • "CASEUS" is designed for the automatic CIP cleaning, carried out through cleaning heads and duly fit inside the vat.
  • The structural extreme simplicity ensures a great reliability and easy maintenance, while the vat's geometry, its position and structure of the cutting and stirring tools ensure maximum yielding and usage flexibility.
  • With respect to the standard "CASEUS", the "AS" model includes a filter with automatic input and a whey extraction filter with controlled descent and wide pierced surface to ensure a high extraction capacity and a minimum risk of clogging.

New cutting tools for cheese vats

Sordi has designed and built new cutting tools for coagulation vats with blades made of special food grade stainless steel. Due to the material and treatment used, these blades have a very sharp cut maintaining its characteristics in time.

Blades are sharpened on both sides enabling the bi-rectional cut of curd. Special attention was paid to the manufacture of blades supporting frames, to ensure a high level of hygiene and to reduce the risk of blade breakage.

Comparison tests made at a client's dairy in Germany have proved a greater efficiency in the cutting operations (obtaining the desired weight dimensions of the curd passing lower number of times) and a better yielding results for production (reducing the fat in the whey).

POLICURD automatic pressing system

For curd drainage, pressing and cutting of curd into blocks.

The "POLICURD", made in AISI 304 stainless steel, consists of:

  • Structure supporting the rectangular vat and the pressing system
  • Mobile rear filter
  • Vertical cutting device (guillotine mechanism) for the transverse cut of curd
  • Set of blades
  • Perforated pressing plate
  • Filtering mobile belt made of food grade plastic material
  • Control panel with PLC and operator interface

The "POLICURD" system is arranged for CIP cleaning.

ALPHA curd pressing system

Made of external holding structure in AISI 304 stainless steel supporting two rectangular vats for collection, drainage and pressing of curd. The vats are made of AISI 304 stainless steel and they are complete of front and rear filter. The pressing system is composed of AISI 304 pierced sheet and pneumatic cylinders. The pressing unit is movable and can pass from one vat to the other one.

Equipped with electric control panel.

The press can be cleaned under CIP unit.

ALPHA curd pressing system

Vertical press

  • Pneumatic
  • With cylinders
  • Fully realised in AISI 304 stainless steel, 2B finish
  • Base mounted on adjustable feet with a ditch for whey collection
  • Frame composed of lateral reinforced columns
  • Pneumatic operation from 0 to 7 bar

Horizontal press

  • For microperforated moulds
  • Fully realized in AISI 304 stainless steel
  • Horizontal pneumatic press with mould trolleys standing on stainless steel piping

MINICURD drainage, ripening and pressing vat

Rectangular vat, made of AISI 304 stainless steel, for curd drainage, ripening and pressing.

Main technical features:

  • 3% slope to drainage
  • Front filtering walls and filtering bottom made of AISI 304 s.s.
  • Pressing unit complete with double effect piston
  • Cylinders holding frame with pressing plate and filtering wall
  • Operation pressure - 7 bar max

Brining system

Salting is carried out by means of sodium chloride which penetrates inside the cheese gradually. Salt concentration in the cheese is around 1% - 2%.

Salting in brine is carried out by cheese plunging into vats with water and salt solutions. The immersion time depends on the size of cheese and its shape.

Unit is complete with filtration and cleaning systems.