Call us: HSV Combi +45 42 75 53 54

Careers
HSV Combi Talk to us about your project

Solutions

Custom-designed solutions for the cheese industry

From the first process idea to a plant in stable operation – developed around your product and your production.

All solutions

Equipment

Equipment for every step in cheese production

Find the equipment by the process step you are working on – or explore the whole cheese plant.

Explore the interactive cheese plant

From milk to curd

Cheese making equipment developed around the process

From treatment of milk and curd to draining, pre-pressing and filling into molds – adapted to your cheese type, capacity and weight accuracy requirements.

Talk to a specialist See the equipment
Cutting and stirring tools inside a cheese vat from HSV Combi.

In brief – for those making the investment decision

Potential operational effect

Potential for more uniform cheeses, higher weight accuracy and less product waste.

Basis for calculation

  • Batch size and number of batches per day
  • Yield
  • Weight deviations
  • Product waste
  • Cleaning time
  • Staffing

Risk and other value

Recipe control and data logging can make quality less dependent on the individual operator – and process and cleaning are designed together.

The expected effect is calculated from your baseline and depends on product, process, capacity and operation.

See how we build the investment basis Example: Novonesis

Equipment

Six equipment types – one continuous process

Each element is sized for the step before and after, so curd, whey and molds move in step.

01
16,500-liter cheese vat ready for delivery from HSV Combi.

Cheese vats

From flexible small-scale solutions to vats of up to 20,000 liters. Geometry, cutting, stirring, temperature and CIP are adapted to the process.

Ask about it
02
Stainless steel buffer tank.

Curd buffer tanks

Gentle reception and controlled onward transport of curd and whey between process steps.

Ask about it
03
Drainage belt with curd.

Drainage belts and vibrating screens

Controlled separation of whey and curd according to product, capacity and desired residual whey.

Ask about it
04
Pre-press in the workshop.

Pre-presses

Draining, consolidating and pre-pressing before portioning and filling into molds.

Ask about it
05
Mold filler distributing curd into the molds.

Mold fillers and filling matrices

Uniform distribution in the mold and high weight accuracy. The matrix has a major influence on how closely each cheese hits its target weight – and thus on how much overweight you give away.

Ask about it
06
Tanks and pumps for whey.

Whey and fines handling

Screens, tanks, pumps, valves, piping and CIP – optionally assembled as a skid unit.

Ask about it

Technical key

Two process routes – the process determines the equipment

The cheese type determines whether the curd is pre-pressed and then final-pressed, or whether the curd mass is filled directly into molds and drains on its own. That is why the equipment is chosen according to the product.

Process principle 1

Cheeses pre-pressed under whey

With Danbo, for example, the curd is pre-pressed under whey. The coherent curd mass is cut into blocks, filled into molds and final-pressed.

  1. 1
    Cheese vatCoagulation, cutting and stirring.
  2. 2
    Curd distributorUniform distribution of curd and whey in the pre-pressing vat.
  3. 3
    Pre-pressingThe curd mass is pressed together under whey.
  4. 4
    Cutting and fillingThe curd mass is cut into portions and transferred to molds.

Process principle 2

Cheeses drained and pressed without whey

With Havarti, for example, the curd mass is drained before mold filling – on a drainage belt or vibrating screen. The molds are filled through filling matrices, after which the cheese can be self-pressed, turned or final-pressed depending on the product.

  1. 1
    Cheese vatCoagulation, cutting and stirring.
  2. 2
    Drainage belt or vibrating screenControlled separation of whey and curd.
  3. 3
    Filling matricesThe curd is distributed into the molds.
  4. 4
    Pressing and turningThe cheese is self-pressed, turned or final-pressed – depending on the product.

Design parameters

What we adapt – not a standard datasheet

Our equipment is custom-designed, so we do not publish fixed specifications. These are the parameters we size for together with you.

Weight accuracy

Accuracy is built up through the entire sequence: uniform distribution, a stable level, controlled draining, precise cutting and portioning – and, where relevant, continuous weighing and adjustment.

Capacity
Small-scale up to 20,000 liters per cheese vat. Line capacity is sized for the entire process.
Cheese type
Semi-hard cheeses, Havarti types and specialty cheeses – pre-pressing under whey or draining and self-pressing.
Geometry and cutting
Vat shape, knives and stirring adapted to the coagulum and curd grain size.
Temperature
Heating and cooling according to recipe and process times.
Hygiene and CIP
Hygienic design, drainage and integrated cleaning.
Degree of automation
From manual operation to full recipe control and data logging.
Integration
Adaptation to existing tanks, building, utilities and control systems.

Call and tell us about the cheese

Which cheese are you going to produce?

Tell us about your product, capacity and current plant. We will help clarify which equipment and which process fit.

Talk to us +45 42 75 53 54

Contact

Mads Saatterup CEO and Sales Director · Process and cheese making
+45 20 84 60 19ms@hsvcombi.dk
Next in the cheese plant: Pressing