Wincanton Cheese Systems | manufacturer of the Wincanton Classic Cheese Tower

WINCANTON CHEESE SYSTEMS

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THE WINCANTON CLASSIC CHEESE TOWER

The famous Wincanton Cheese Tower is a fully automated cheese block forming machine, designed
to produce accurate 20kg (44lb) blocks of cheese at a rate of between 800kg (1,760lb) and
1,000kg (2,200lb) per hour. The blocks formed comply with the international standard for
weight and dimension, and are recognised and accepted throughout the world.

		Process Description Dry salted curd is vacuum conveyed from the source to the Tower, and under its own weight begins to consolidate into the shape created by the inner column. Also during this time, whilst under vacuum, excess whey is drawn from the curd. The cycle time in the Tower is approximately 30 minutes, and within that time the curd moves down the column at a steady rate, finally being formed into blocks of cheese which are ejected into hygienic barrier bags, sealed and conveyed to the store.
The Tower system, invented by Wincanton and developed over many years, includes PLC control with easy to operate adjustable features to maximise throughout, and is designed to suit a vast range of cheese types from high texture through to minimal texture, from no fat through to high fat, and from high moisture through to low moisture.

		Design Advantages • Original inventors and designers • Classic Tower manual weight control 18kg-22kg (40lb-48lb) • Minimal curd losses • Choice of internationally recognisable PLC, controlled via local HMI touch screen • Hygienic design, satisfying FDA/3A, USDA. EHEDG and CE regulations, standards and guidelines • Manufactured predominantly from AISI 316 stainless steel
Wincanton's sales, engineering and service staff will work closely with you to design the optimum system to meet your needs. As part of the Moody group of companies, we can offer complete in-house design, engineering, fabrication and installation. Click here to download the brochure.