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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 curd to mold

Controlled pressing for uniform cheeses

Press systems developed according to cheese type, mold, pressing time, capacity and desired degree of automation.

Talk to us about pressing See the equipment
Cheese pressing equipment from HSV Combi.

In brief – for those making the investment decision

Potential operational effect

Potential for more uniform shape, texture and weight – and a press cycle rate that matches the rest of the line.

Basis for calculation

  • Cheeses per hour
  • Pressing time and pressure
  • Number of press positions
  • Weight deviations
  • Changeover time
  • Staffing

Risk and other value

Pressing is sized for the cheese type and the line's total capacity, which reduces the risk of creating a new bottleneck.

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

See how we build the investment basis

Equipment

From pre-pressing vat to complete press line

Each element is sized for the step before and after, so curd mass and molds move in step with the rest of the line.

01
Pre-press in the workshop.

Pre-presses and curd distributor

For semi-hard cheeses such as Danbo, curd and whey are distributed uniformly in the pre-pressing vat by a curd distributor. After pressing, the curd mass is cut into portions and transferred to molds.

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02
Drainage belt with curd.

Drainage belts and vibrating screens

For Havarti and similar cheeses, the curd is drained before it is distributed into the molds. The separation is adapted to product, capacity and desired residual whey.

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03
Filling matrix distributing the curd into the molds.

Filling matrices

The drained curd is distributed through filling matrices. The matrices have a direct influence on the distribution in the mold – and thus on the weight.

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04
Turning line with controls from HSV Combi.

Self-pressing in tubes and turning

The molds can be self-pressed in tubes and turned in a controlled sequence, giving the cheeses the desired texture and shape.

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05
Production line with conveyors and process equipment supplied by HSV Combi.

Cheese presses and press lines

Molds are received, positioned, pressed and discharged in step with the rest of the line. Pressure, time, number of press positions and buffers are sized based on actual production.

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Technical key

With or without whey? Two routes through pressing

The cheese type determines whether the curd mass is pressed together under whey or drained first and self-pressed in the mold.

Semi-hard cheeses · e.g. Danbo

Cheeses pre-pressed under whey

  1. 1
    Curd distributorCurd and whey are distributed uniformly in the pre-pressing vat.
  2. 2
    Pre-pressingThe curd mass is pressed together under whey.
  3. 3
    Cutting into portionsThe curd mass is cut up after pressing.
  4. 4
    Transfer to moldsThe portions are conveyed on to the molds.

Havarti and similar cheeses

Cheeses drained and pressed without whey

  1. 1
    DrainingThe curd is drained on a drainage belt or vibrating screen.
  2. 2
    Filling matricesThe curd is distributed through matrices down into the molds.
  3. 3
    Self-pressing in tubesThe molds self-press without external pressing force.
  4. 4
    TurningThe molds are turned in a controlled sequence.

Design parameters

What we adapt – not a standard datasheet

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

Weight accuracy

Product distribution, whey content, height, cutting and matrices have a direct influence on the weight. It is a central design and control point.

Cheese type
Semi-hard cheeses pre-pressed under whey or Havarti types with draining and self-pressing.
Mold and size
Mold type and cheese format determine matrices, press positions and handling.
Pressure and pressing time
Pressing pressure and time are set according to the product and the desired texture.
Press positions and buffers
Number of positions and buffer capacity are sized based on actual production.
Capacity
The line's cycle rate is matched to the step before and after, so the molds can move smoothly through the line.
Degree of automation
From manual operation to automatic reception, positioning, pressing and discharge.
Integration
Adaptation to existing molds, conveying, building and control systems.

Talk pressing over with us

Which cheese needs pressing?

Tell us about your cheese type, format, capacity and current plant. We will then clarify which pressing method and which equipment 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: Mold handling