- When flexibility is your priority

CHEESE TECHNOLOGY
BY PRIMODAN

www.primodan.dk
 Cheese equipment selection guide
Primodan`s experience in cheese enables us to offer a wide equipment is the cheese type, the below table may be of help.
range of equipment and solutions. The key to choose the right (Please note that only the main cheese catagories are listed)

Mould emptier system

Cheese mould washer

R a ck b r i n i n g s y s t e m
Ty p e s /

CurdFinishing tank
M a i n g r o u p s o f ch e e s e

S a n i Pr e s s s y s t e m
varieties

FineSaving tank

O P D Pr e Pr e s s

ers
CurdMaster

r
Rac
Mo
European
p r e s s e d ch e e s e

E x t r a h a r d ch e e s e Parmesan x x x x x x x x x x

E x t r a h a r d ch e e s e Grana x x x x x x x x x x

H a r d ch e e s e Gryére x x x x x x x x x x

H a r d ch e e s e Emmental x x x x x x x x x x

H a r d ch e e s e Swiss x x x x x x x x x x

S e m i h a r d ch e e s e Gouda x x x x x x x x x x

S e m i h a r d ch e e s e Edam x x x x x x x x x x

S e m i h a r d ch e e s e Ti l s i t x x x x x x x x x x

H a r d / s e m i h a r d ch e e s e M a n ch e g o x x x x x x x x x x

S p e c i a l i t y ch e e s e

S e m i h a r d / s o f t ch e e s e Havarti x x x x x x x x x x

S e m i h a r d / s o f t ch e e s e Po r t S a l u t / S t . P a u l i n x x x

S e m i h a r d / s o f t ch e e s e Limburger x

S e m i h a r d / s o f t ch e e s e Blue mould x

S o f t ch e e s e Gorgonzola x

S e m i a n d s o f t ch e e s e Fe t a / D o m i a t i x

S e m i s o f t / f r e s h ch e e s Wh i t e ch e e s e x

P ata

H a r d / s e m i h a r d ch e e s e Provolone x

S e m i h a r d ch e e s e Kashkaval x

S e m i h a r d / f r e s h ch e e s P i z z a ch e e s e x

S o f t / f r e s h ch e e s e Italian Mozzarella x

CHEESE TECHNOLOGY

2
BY PRIMODAN
www.primodan.dk
Phone: +45 59 43 14 79 info@primodan.dk www.primodan.dk
 Cheese plant logistics and cheese technology

As a leading global supplier of complete cheese plants to the dairy industry, Primodan offers a comprehensive selection of
flexible and cost-effective solutions for a wide range of cheese types and sizes with wide-ranging moisture content and fat in
dry matter.

CheeseMaster plant A dedicated team of specialists

The CheeseMaster line is an automated, modulised processing
line for manufacturing all variations of EPC cheeses (European
Pressed Cheese) – hard and semi-hard, round and rectangular,
round eyed and with irregular eyes – in sizes from 2 kg to 50 kg
(4.4 to 110 lbs/h) or more.
The CheeseMaster line has a proven track record for its outstan-
ding performance and yield.
• World-class innovation, engineering, sales and service
competence
• Powerful and versatile technology platform
• Pioneers in innovative dairy applications and engineering
solutions
• Experienced Dairy technologists for cheese production

Cheese technology and support

Primodans cheese process technology is the result of many
years of experience and close co-operation with cheese manu-
facturers throughout the world.

Our experience and wide range of technologies means that we

can configure and modulise a world-class solution for a particu-
lar cheese production line, and provide all necessary support
and service.

Cheese vats – CurdMaster a vertical double O vat

Cheese vats – CurdMaster a vertical double O vat
Formerly sold under the APV/SPX brand
Formerly sold under the APV/SPX brand

Ve r t i c a l d o u b l e O t y p e

S p e c i fi c a t i o n s

Field of application Cheese plants

Cheese vats including

Description v a r i o u s o p t i o n s t o fi t a n y t y p e o f ch e e s e
production

Capacity Up to 30,000 l (8,000 U.S. gal)

Te m p e r a t u r e D e p e n d e n t o n i n d i v i d u a l ch e e s e t y p e s

Ad v a n t a g e s
• Fast foamless filling • Controlled and fast heating and cooling
• Rapid mixing of all added components including rennet • Vertical vat with 2 outlets for fast emptying
• Gentle and precise cutting • Efficient and gentle stirring
• High yield • Fully automated with touch screen
• Fast whey draw • CIP cleanable vats

CHEESE TECHNOLOGY
BY PRIMODAN
3

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 SoftCurd cheese vat type OCC horizontal
Formerly sold under the APV/SPX brand

C o t t a g e ch e e s e p r o d u c t i o n

S p e c i fi c a t i o n s

Field of application M a i n l y c o t t a g e ch e e s e p l a n t s

H o r i z o n t a l l y e n c l o s e d ch e e s e v a t , fi l l e d
only up to below the central, horizontal
shaft.
Tw o s e t s o f c u t t i n g t o o l s f o r v e r t i c a l a n d
Description horizontal cutting to create uniform curd
c u b e s , f o l l o w e d b y p r o v e n h i g h - q u a l i t y,
downstream system for whey draining,
washing and cooling, curd draining and
creaming

Ta n k s i z e f r o m 6 , 0 0 0 l t o 1 8 , 0 0 0 l ( 1 , 5 8 5
Ad v a n t a g e s Capacity
- 4 ,7 5 5 U . S . g a l ) fi l l i n g v o l u m e . L i n e
capacity up to 5,000 kg (11,000 lbs) cot -
• Enclosed cheese tank with horizontal and vertical cutting tools t a g e ch e e s e p e r h o u r

• Horizontal cutting frame parked outside product area when not

P LC c o n t r o l l e d c o t t a g e ch e e s e c o o k i n g
in use Te m p e r a t u r e
programme

• Dedicated stirring shovels for gentle curd agitation

• Unique soft curd agitation programme • Fully CIP cleanable equipment
• Low product level • High product quality and hygiene standard
• Well-proven downstream equipment • Tank also applicable for Blue Cheese, Feta and other cheeses

CurdFinishing tank
Formerly sold under the APV/SPX brand

Final stirring and second whey draw between

t h e ch e e s e v a t s a n d t h e Pr e - Pr e s s s y s t e m

S p e c i fi c a t i o n s Ad v a n t a g e s
• Improved cheese quality - better cheese base with minimum
Field of application Cheese plants lumps and no irregular holes
• Shorter cheese processing time
Th e C u r d F i n i s h i n g t a n k i s u s e d f o r g e n t l e • Very gentle, efficient and homogeneous agitation to eliminate
fi n a l a g i t a t i o n a s w e l l a s f o r t h e s e c o n d
w h e y d r a w w h i ch c a n b e p e r f o r m e d w i t h - feed variations in the
Description o u t s t o p p i n g t h e a g i t a t o r. Th i s w i l l m i n i-
m i s e t h e l u m p s i n t h e ch e e s e m a s s t o b e Pre-Press system
p r e - p r e s s e d w h i ch a g a i n w i l l g i v e a b e t t e r
ch e e s e b a s e w i t h o u t i r r e g u l a r h o l e s • Continuous whey
suction system enabling
Capacity Any whey draw from the
tank without stopping
the agitator
Te m p e r a t u r e Process-dependent
• Separate in- and outlets
• Tangential inlet
• Enables high
concentration of
cheese curd before
emptying to the Pre-
Press system
CHEESE TECHNOLOGY
BY PRIMODAN
4

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 FinesSaving tank
Formerly sold under the APV/SPX brand

Fo r r e c o v e r y a n d r e i n t r o d u c t i o n o f ch e e s e fi n e s i n t o t h e ch e e s e

S p e c i fi c a t i o n s

Field of application Cheese plants

D u r i n g t h e s e c o n d w h e y d r a w, t h e ch e e s e
fi n e s i n t h e w h e y a r e s e d i m e n t e d i n a
F i n e s S a v i n g t a n k . Th e s e d i m e n t fi n e s w i l l
c o n t i n u o u s l y b e i n m o t i o n t o p r e v e n t fi n e s
Description
lumps until they are forwarded to the
Pre-Press, where they are distributed in
t h e ch e e s e m a t a n d j o i n t w i t h t h e ch e e s e
grains

Advantages Capacity Any

• Increased yield through recovery and reintroduction of cheese fines

• Ability to flush out the filling line with clear whey Te m p e r a t u r e Process-dependent

• Elimination of any increased fines losses from the second whey

draw
• Improved cheese quality in connection with the second • Quick filling of the bottom of the Pre-Press with clear whey
continuous whey draw • Less fines sediment in the bottom of the Pre-Press

Primodan OPD Pre-Press

Formerly sold under the APV/SPX brand

Flexible pre-pressing of all kinds of

semi-hard and hard cheese types

S p e c i fi c a t i o n s

Cheese plants for production of semi-

Field of application h a r d a n d h a r d ch e e s e s f r o m a b o u t 2 . 0 k g
to 50 kg (4.4 to 110 lbs)

Advantages
Pre-pressing of all types of semi-hard and
h a r d ch e e s e i n a l l s i z e s a n d s h a p e s be- • Flexible Pre-Press for all cheese types and a wide range of
tween 8 5 0 x 6 0 0 m m . a n d 1 0 6 x 2 0 0 m m
Description
( 33.5 x 23. 6 i n c h a n d 4 . 2 x 7 . 9 . i n c h .
sizes and shapes
Av a i l a b l e w i t h a n u m b e r o f ch e e s e
p r o d u c t i o n o p t i m i s a t i o n f e a t u r e s s u ch a s • Adapts easily to variations in fat and water content
laser scanning and adjustable knives
• Physical separation between the individual batches for clear
5 , 0 0 0 - 2 0 , 0 0 0 l / b a t ch ( 1 , 3 2 0 - 5 , 2 8 0 batch identification
U . S . g / b a t ch )
Capacity
M a x i m u m b a t ch s i z e 1 3 , 0 0 0 x 1 ,70 0 x 2 0 0 • Fewer cheese vats required
m m ( 5 1 2 x 67 x 8 i n ch )
• Easy change of cheese dimension and shape

Te m p e r a t u r e
CHEESE TECHNOLOGY
BY PRIMODAN
D e p e n d e n t o n ch e e s e t y p e
• Same unit can make Gouda- and Tilsit-type cheeses
• Long running time between CIP cleaning
• Higher yield
• Uniform water content
• High weight accuracy due to uniform curd distribution, laser
scanning and adjustable knives
5

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 Mould fillers
Formerly sold under the APV/SPX brand

F l e x i b l e fi l l i n g s o l u t i o n s f o r ch e e s e s o f v a r i o u s d i m e n s i o n s a n d s h a p e s ,
a n d w i t h d i ff e r e n t s t r u c t u r e s a n d fi r m n e s s

S p e c i fi c a t i o n s

Field of application Cheese plants

F i l l i n g o f p r e - p r e s s e d ch e e s e s . S i m u l -
t a n e o u s fi l l i n g o f m o r e t h a n o n e ch e e s e
Description
depending on the capacity requirements
of the processing line

Capacity U p t o a b o u t 5 , 0 0 0 ch e e s e s p e r h o u r

Te m p e r a t u r e Process-dependent

Ad v a n t a g e s • Choice of type and amount of filling heads

• Gentle handling of the cheeses • Several filling tools can be integrated in the automatic filler or
• Possibilities for laser controlled filling for accurate placement changed for production of various dimensions and shapes of
of the cheeses in the moulds (large cheeses) cheeses
• Can fill up to 24 cheeses in the same operation • Operation with single or multiple moulds
• All fillers are product adapted according to cheese type • Optional: Fully CIP cleanable filling unit
• Choice of filling heads and filling systems

Primodan SaniPress system

Formerly sold under the APV/SPX brand

H i g h l y fl e x i b l e s y s t e m f o r fi n a l p r e s s i n g o f s e m i - h a r d a n d h a r d ch e e s e s

S p e c i fi c a t i o n s

Field of application Cheese plants

Pressing takes place in closed tunnels

Description by means of a diaphragm pressing on the
entire surface of the mould lid

Capacity Ta i l o r e d t o ch e e s e p r o c e s s i n g l i n e

Te m p e r a t u r e D e p e n d e n t o n i n d i v i d u a l ch e e s e t y p e s

Ad v a n t a g e s • Optional available with pressing cylinders

• Even pressing of cheeses in individual moulds or multiple • Applicable to a wide variety of cheese types
moulds without using spring-loaded lids
• Applicable to a wide variety of shapes and sizes
• A specific pressure of 400 g/cm² (5.7 lbs/sq.in.) is achieved at
• Integrated mould storage
only 0.3 bar (4.3 lbs/sq.in. air pressure)
• Collecting of whey and CIP liquid

CHEESE TECHNOLOGY
BY PRIMODAN
6

6
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 Cheese mould washer
Formerly sold under the APV/SPX brand

Special, patented design for cleaning micro-perforated plastic

ch e e s e m o u l d s

S p e c i fi c a t i o n s

Field of application Cheese plants

Th e ch e e s e m o u l d w a s h e r c o n s i s t s o f
three sections - pre-rinse, pressure
w a s h i n g a n d fi n a l r i n s e . C h e e s e p a r t i c l e s
and whey residues are removed by simple
fl u s h i n g i n t h e p r e - r i n s e s e c t i o n . Th e
Description m o u l d s a r e fi x e d i n a n u p s i d e d o w n p o s i -
tion in the pressure washing section and
detergent is circulated through the micro-
perforation. Finally the moulds are rinsed
w i t h f r e s h w a t e r, w h i ch i s r e c y c l e d t o t h e
pre-rinse section

Adapted to the individual

Capacity
ch e e s e p l a n t
Ad v a n t a g e s
• Patented pressure washing system for efficient cleaning of
7 5 ° C ( 1 67 ° F ) i n t h e p r e s s u r e w a s h i n g
Te m p e r a t u r e
section all micro-perforated drain channels, thus preserving the whey
draining capacity of the moulds

Mould emptier system

Formerly sold under the APV/SPX brand

H i g h l y fl e x i b l e s y s t e m f o r fi n a l p r e s s i n g o f s e m i - h a r d a n d h a r d ch e e s e s

S p e c i fi c a t i o n s

Field of application Cheese plants

C o m p r e s s e d a i r e m p t y i n g : Th e m o u l d s
a r e t u r n e d 1 8 0 ° a n d fi x e d a f t e r w h i ch t h e
ch e e s e i s r e l e a s e d b y b l o w i n g c o m -
pressed air through the micro-perforated
holes in the bottom and sides of the
Description
mould.
Va c u u m e m p t y i n g : S p e c i a l l y d e s i g n e d ,
fi x e d v a c u u m h e a d s o n t h e m o u l d a r e
l o w e r e d o n t o t h e ch e e s e . Th e ch e e s e i s
liftet out of the mould

Adapted to the individual

Capacity
ch e e s e p l a n t

Ad v a n t a g e s
• Customised to individual cheese types, shapes and sizes Te m p e r a t u r e D e p e n d e n t o n ch e e s e t y p e s

• Additional emptying tools can be integrated in the automatic

filler or changed to accommodate various cheese shapes and
sizes • Works with single and multiple moulds
• Choice of two methods enables the optimum solution for any • Available with full CIP cleaning
cheese type

CHEESE TECHNOLOGY
BY PRIMODAN
7

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 Rack filler
Formerly sold under the APV/SPX brand

G e n t l e l o a d i n g o f ch e e s e s o n t h e r a ck

S p e c i fi c a t i o n s

Field of application Cheese plants

P r e s s e d ch e e s e s a r e c o n v e y e d o n a b e l t
c o n v e y o r f r o m t h e m o u l d e m p t i e r t o r a ck
fi l l e r w h e r e t h e y a r e l o a d e d o n t h e r o l l e r
c o n v e y o r i n t h e r a ck l o a d i n g v a t . A f t e r t h e
roller conveyor is lowered below water
l e v e l , t h e r a ck e l e v a t o r p u l l s a n e m p t y
r a ck f r o m t h e r a ck s t o r a g e s y s t e m , a n d
places it with the lowest shelf in the
Description loading position on a level with the roller
c o n v e y o r. O n e s h e l f i s l o a d e d a t a t i m e
by means of a pneumatically controlled
p u s h i n g d e v i c e , a f t e r w h i ch t h e r a ck e l - -
e v a t o r s t e p s t h e r a ck t o t h e n e x t p o s i t i o n .
Wh e n t h e r a ck i s l o a d e d a n d a l l ch e e s e s
u n d e r l i q u i d , t h e r a ck i s p u l l e d o u t o f t h e
elevator to the position for crane collec -
tion to the brining vat Ad v a n t a g e s
• Specially designed rack filling system with filling below water
Capacity A d a p t e d t o t h e i n d i v i d u a l ch e e s e p l a n t
level for gentle treatment of soft, pressed cheeses
• Flexible to accommodate various cheese sizes and shapes
Te m p e r a t u r e D e p e n d e n t o n t h e v a r i o u s ch e e s e t y p e s

RackBrine system
Fullsoldsupport
Formerly under the APV/SPXto
brandensure your succes
Formerly sold under the APV/SPX brand

Fo r r o u n d a n d r e c t a n g u l a r h a r d a n d s e m i - h a r d ch e e s e s – w a t e r c o o l i n g a n d b r i n i n g

S p e c i fi c a t i o n s

Field of application Cheese plants

A fl e x i b l e m o d u l a r s y s t e m m a d e o f
stainless steel (AISI316) consisting of
b r i n i n g r a ck s , c o o l i n g / b r i n i n g v a t s , a n d
a n o v e r h e a d c r a n e f o r r a ck c o n v e y a n c e .
Th e b r i n i n g r a ck s c o n s i s t o f a f r a m e w i t h
p e r f o r a t e d p r o fi l e d s h e l v e s e q u i p p e d w i t h
s a f e t y g r a t i n g s , a s w e l l a s g r i p fi t t i n g s f o r
crane transportation and for hanging from
t h e e d g e o f t h e v a t . Th e c o o l i n g / b r i n -
ing vats are made of stainless steel, and
Description
t h e e d g e o f t h e v a t s f e a t u r e r a ck fi t t i n g s
t o m a k e s u r e t h e r a ck s d o n o t t o u ch t h e
v a t d u r i n g l o w e r i n g / l i f t i n g . Th e o v e r h e a d
c r a n e i s m o u n t e d o n e p ox y - c o v e r e d s t e e l
pillars and covers the area containing
the loading/unloading systems and the
cooling/brining vats. It features a special
Ad v a n t a g e s g r i p p e r t h a t fi t s c l o s e l y w i t h t h e g r i p
fi t t i n g s o n t h e r a ck s , a n d a s e m i - o r f u l l y
• Highly flexible to accommodate various cheese types, sizes a u t o m a t i c P LC s y s t e m

and shapes
• Suitable for both cheese cooling and cheese brining Capacity A d a p t e d t o t h e i n d i v i d u a l ch e e s e p l a n t

• Available with full CIP to enable full batch control

D e p e n d e n t o n t h e i n d i v i d u a l ch e e s e
Te m p e r a t u r e
process

CHEESE TECHNOLOGY
BY PRIMODAN
8

8 9
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 Rack unloader and rack washer
Formerly sold under the APV/SPX brand

Au t o m a t i c u n l o a d i n g o f b r i n e d ch e e s e s t o ch e e s e c o n v e y a n c e s y s t e m p r i o r t o r a ck c l e a n i n g

S p e c i fi c a t i o n s

Field of application Cheese plants

Th e a u t o m a t i c u n l o a d i n g s y s t e m c o n s i s t s
of an elevator with a slat conveyor and a
p n e u m a t i c a l l y c o n t r o l l e d ch e e s e p u s h i n g
d e v i c e , a ch a i n c o n v e y o r p o s i t i o n i n g t h e
r a ck f o r u n l o a d i n g , a n d a g r i p p i n g d e v i c e
Description
to lift the safety grating during unloading.
A f t e r u n l o a d i n g , t h e r a ck i s c o n v e y e d b y
t h e ch a i n c o n v e y o r t o t h e w a s h i n g c a b i n .
U n l o a d i n g a n d r a ck w a s h i n g a r e c o n - Ad v a n t a g e s
t r o l l e d b y a n i n t e g r a t e d P LC s y s t e m
• Highly flexible unloading system for a wide variety of cheese
types, shapes and sizes
Capacity Ta i l o r e d f o r t h e a c t u a l b r i n e p l a n t • Precise positioning of cheese pushing device
• Assurance that all racks are cleaned after each circulation -
Te m p e r a t u r e D e p e n d e n t o n t h e v a r i o u s ch e e s e t y p e s fresh cheeses always loaded on clean racks
• The system is fully controlled by a PLC system

Full support to ensure your succes

Formerly sold under the APV/SPX brand

The Primodan cheese department has a long tradition of working
with cheese customers in order to find the best solution and
equipment for your cheeses. This involves a lot of Primodan´s core
technologies, such as milk reception and standardization, culture
preparation, whey treatment, CIP plants, automation, spares and
service, as cheese plants involve many technologies as shown.
Primodan offers all from; pre-projects, consultants work, equipment, line
concepts, cheese technologists, project management to after sales service.
In close co-operation with the customer and with an effective teamwork
we are able to offer the whole range from single units to green-field projects.
Automation ties it all together with visibility of key factors for the cheese
production performance.

CHEESE TECHNOLOGY
BY PRIMODAN
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 - When flexibility is your priority

Primodan A/S
Skimmedevej 10
4390 Vipperoed
Denmark

Primodan reserves the right to incorporate our latest design and material changes without notice or obligation. Design features, materials of construction and
dimensional data, as described in this bulletin, are provided for your information only and should not be relied upon unless confirmed in writing. Please contact
our sales representative for product availability in your region. For more information visit www.primodan.dk
Version: 01/2020

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