The effective milk reception and pre-treatment is crucial in all dairy plants as it ensures the conservation and quality of the raw material in good sanitary conditions.
The essential elements that make up the milk reception lines are grouped into an automated monobloc installation with all the necessary equipment for transporting elements, aeration, filtration, and cooling the milk received at the plant.
FIBOSA has a wide availability of machines, offering top international brands components according to our customer requirements.
FIBOSA is specialist in machinery manufacturing for pressed cheese production. We manufacture all types of complete plants and facilities, from the simplest manual procedure to fully automated high production. We offer over 30 years of experience in the cheese sector, providing custom developments with our own technology.
It is characterized by encompassing cheese making systems for open and/or closed type paste; soft, semi-hard and hard consistency in one machine. Our machines save space and reduce handling, increasing the production and flexibility achieving an optimum homogeneity of the final product.
It consists of three independent main modules for various phases: treatment, molding and dosing. The upper distribution assembly incorporates curd filtering mechanisms and stirring aimed for whey draining. The intermediate module or cassette meets a set of micro perforated columns uniquely designed with independent levels of regulation that achieves whey and pre - press for draining the whey adapted to type of product. The lower module is composed by easy exchangeable shapers, automatically adjustable to produce cheeses of different heights by the high precision of the cutting blades.
Automatic equipment that shapes the product, suitable for processing multiple cheese formats and for open soft paste, for soft, semi-hard or hard consistency cheese elaboration. Unifies in one machine the processes of whey draining, pre - pressing, molding and cheese dosing with an increase in flexibility and production capacity, achieving optimal homogeneity of the final product. It has micro perforated metered columns of unique design that allow the regulation of the whey level control and streamline the format change.
Automatic equipment that shapes the product, suitable for processing multiple cheese formats and for open soft paste, for soft, semi-hard or hard consistency cheese elaboration. Unify in one machine the processes of whey draining, pre - pressing, molding and dosing of cheese increasing flexibility and production capacity, achieving optimal homogeneity of the final product. It has micro perforated metered columns of unique design that allow the regulation of the whey level control and streamline the format change.
Automatic equipment that shapes the product, suitable for processing multiple cheese formats and for open and closed soft, semi-hard or hard consistency paste. Merge in one single machine the processeses of whey draining, pre - pressing, molding and cheese dosing increasing flexibility and production capacity, achieving an optimal homogeneity of the final product. It incorporates an innovative design with micro perforated metered columns that allow the whey level control and regulation, speeding-up the format change.
All our presses have automatic loading and unloading, trays and deposits for whey collection. The functions are controlled through a control panel with a PLC and a touch screen.
We provide different kinds of presses depending on the type of cheese and production. From mattress to piston presses.
Cheese pressing in a continuous system, using an innovative inflatable mattress at the required pressure that allows an equal distribution of pressure on all molds, correcting any minor variations in height filling, regardless of their shape and size. It allows obtaining a homogeneous product. It embeds a new automatic washing system, through a set of strategically placed sprinklers to get an optimum washing of the press parts that are in contact with the product: mattress and conveyor.
Our accumulation LOGISTIC system automatically stores, in separate columns, different formats molds and lids required for production purposes. In addition, human intervention is no longer required, reducing erosion on molds and lids.
Depending on the capabilities, formats to store and available space of the customer, FIBOSA set up the length and height of the accumulator. The mobile loader-positioner set allows loading, positioning and an automatic molds and lids unload of different pre-selected columns.
We design and manufacture all the necessary elements for a complete plant automation: conveyors, ramps and curved sliding rollers, sliding rails , lid turners or molds by gravity, through vanes or through dual conveyor type , positioning devices and/or lid extractors, weighing and marking lines with food approved ink.
FIBOSA presents it's new equipment range for fresh/white cheese manufacturing. The line is formed by horizontal special curd vats, automatic dosing machine, multi-mold crate turner as well as all the needed accessories and machinery aimed to complete the installation: washing tunnel, exclusive multi-moulds and automatic conveyors. Depending on the production needs we provide different levels of automation.
Automatic dosing machine designed for filling different fresh curd multi-moulds for fresh/white cheese manufacturing.
It encompasses in the same machine the whey draining, filling and cheese dosing processes increasing the flexibility and production capabilities achieving an optimal final product homogeneity.
The INMERSAL Salting room is designed to obtain high uniformity for cheese salting, all thanks to the FIFO system (First In, First Out). For this we have constructed various types of salting rooms in civil work or stainless steel depending on the type of cheese, desired production, space or specific customer needs.
Chatracterized by having separate large cages with multi-level shelves which are immersed in the brine - salting pond. They are suitable for high productions or for those cheeses that may require a long stay in the salting room. The cage operation is performed by hydraulic or electromechanical assemblies.
The main advantage of this system is its production flexibility, versatility and salt standardization in all zones, being compatible with the latest technologies in traceability. Salting allows each set of shelves in separate ponds. Shelves are moved by a crane. Cheese loading and unloading is done by incorporating an innovative flotation and translation system into the brine channel.
At this stage the aim is to develop dairy ferments, giving rise to the fragrance, flavor and texture of the final product. For rind cheeses, the drying phase is included, in order to remove moisture in a controlled manner.
Our new maturation system, consist of using our self-designed boxes with openings strategically positioned that allow adequate ventilation, achieving an outstanding uniformity ripening. Our boxes and stackable and tippable plastic pallets are transported with a forklift. It is not required to use fixed shelves, saving space in the ripening and providing flexibility, maximum hygiene and high uniformity in ripened cheeses is required.
Our cheese drying and ripening equipment guarantee a high degree of efficiency in the process with an exhaustive control of the losses. Its exclusive distribution system achieves a permanent and constant recirculation through motorized gates.
Through various pre-established programs, the microprocessor allows full control of humidity, temperature and air velocity parameters; furthermore it also can communicate for traceability control purposes to the central computer.
Once the cheese completed the stay in the salting room it proceeds to its conditioning process before ripening . We offer a wide range of fully customizable washing, brushing, anti-mold application and frying tunnels, depending on the type of cheese and the required production capabilities.
Tunnels meant for the cheese brushing-washing and drying process coming from the maturing and storing stage. That process prepare the cheese for the following treatment and packing stage. It's modular structure allows a specific adaptation to the customer product and production needs.
We apply the latest technology developments in order to ease the cheese and cases palletising and depalletising processes through robotics. An automatic case loading and unloading system gives significant benefits such as labour force removal, cases and pallets preservation, a high level of hygene, etc. Its flexibility allows to work with different cheese formats and production capacities.
The whey is a byproduct with a high added value and on many cases its rate of return is very low. FIBOSA has high performance whey recovery lines through the application of nanofiltration, ultrafiltration, micro filtration and osmosis systems in order to convert the whey in a high return product such as concentrated juices, concentrated whey, enriched yogurt and other high consumption products.
An essential requirement for a hygienic dairy product elaboration is an in-depth controlled cleaning and sterilization of the equipment.
We manufacture tailored CIP solutions. From basic hand-operated equipment and semi-automatic models for small and medium productions up to fully automated stations with several simultaneous operation lines, tanks of different capacities depending on the cleaning needs of the customer, a PLC and toucscreen.