PCCS Equipment Provides An Efficient Approach To Cutting Cheese

Over the last fifty years not only have the methods used in the production of cheese changed radically, there have been significant advances in both the methods and the equipment for handling and cutting the cheese. Factories now handle large volumes of milk and cheese products on a daily basis. The process equipment is necessarily designed to meet standards for safety and hygiene established by agencies such as the USDA and WDATCP. Automation has been introduced to improve operations. For approximately three decades PCCS (Precise Cutting and Conveying Systems, LLC) has been a part of this "revolution." The company has designed, fabricated and installed equipment for the handling and cutting of cheese, resulting in improvements in the quality and yield of the various forms of the cheeses.

One of the final operations in the production of cheese requires the blocks of Cheddar, Mozzarella, Gruyere, Muenster, Gorgonzola, Camembert or Parmesan to be cut into the wide variety of sizes determined by the marketplace. PCCS has designed and fabricated cheese-cutting systems to meet the demands of the food industry. The company manufactures exact weight cutters, continuous feed cutters (for full moon and half moon pieces), one-way and two-way horizontal cutters, one-way vertical cutters and tiltable slab cutters. The cutting systems can be designed and fabricated to accept either a 40- pound or a 640-pound block of cheese, these being the block weights favored by the industry. These cutting systems all meet the guidelines established by the USDA and/or WDATCP with regard to safety and hygiene. Each cutting system offers its' own advantages or, if necessary, the system can readily be adapted to meet the specific requirements of a customer.

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Source: PCCS [Precise Cutting & Conveying Systems]