Flexible systems designed to treat different types of cheeses, up to 450 cheeses/hour.

Cheese washers

Automatic and highly versatile cheese washing systems, designed and constructed ad hoc for the dairy industry and ideal for treating cheeses such as grana and gorgonzola. These systems ensure effective washing and sanitizing of the cheeses and the equipment, optimising production processes in full compliance with the most stringent hygiene standards.

Cheese washers
  • Washing capacity up to 450 cheeses/hour.
  • Removal of residue waste from any cracks on the product without altering the surface or the trademark of the consortium.
  • Extremely limited amount of product is removed, approx. 80-150 grams/cheese.
  • Possibility of washing different types of cheese (grana padano, parmiggiano reggiano, gorgonzola, provolone, etc.).

Cheese washing systems designed to obtain maximum cleanliness with 100% hygiene.

Our exclusive systems are designed to wash any type of cheese, aged or semi-aged, meeting any requirement or production capacity requested by the customer, while maintaining extremely high hygiene standards, monitored constantly by systems which are integrated and interface with HACCP.

  • TAILOR-MADE: the machine is designed, developed and configured for each individual customer, on the basis of their requests and requirements.
  • Structure in stainless steel with thick insulated panels to prevent heat dispersion. This technology offers a dual function: reduction in energy consumption and noise reduction.
  • Customized washing programs, based on the type of cheese and the type of residue, guaranteeing impeccable washing and drying results.
  • Washing programs designed to obtain maximum energy efficiency.
  • High pressure to remove all types of stubborn residue or dirt.
  • Responsible dosing of chemical solutions to protect the environment as well as the operators involved in the cheese washing operations.
  • Multiple water heating systems.
  • Significant savings of energy, water and detergent.
  • Drying system using special technology designed and developed by Colussi Ermes able to combine optimal drying capacity with minimum consumption.
  • Reduction in maintenance costs and times.
  • A special mechanical system allows the top part of the system to be raised allowing easy cleaning and maintenance operations and full inspection.
  • Reliability and performance levels unchanged over time.
  • Constant and uninterrupted monitoring of the functions and critical parameters.
  • Interfacing with centralised monitoring systems in compliance with HACCP standards.
  • Structure in stainless steel.
  • Prime quality raw materials.
  • Selection of materials responding to extremely high standards (pharmaceutical).
  • State-of-the-art technological systems for the extraction of fumes.
  • Innovative filtering systems.
  • Pre-wash cycles for the most stubborn residue.
  • “Ready to Use” program for immediate system operation at the start of the shift.
  • CIP (Clean In Place) self-washing program which preserves and purifies the production lines of organic and inorganic contaminants. CIP is a self-washing automatic system for all circuits, walls and key points of the machine which does not require disassembly. This is carried out through the introduction of detergent fluids at a specific pre-set concentration, pressure and temperature and constantly monitored, followed by careful washing and sanitization.
  • Constant monitoring of all parameters in compliance with HACCP standards (Hazard Analysis and Critical Control Points). This program allows the operator to have full control of the critical points to ensure hygiene.
  • The systems can be loaded manually, in line or with designated gripper which allow the cheeses to be constantly moved from pallet to pallet.

  • The systems can be equipped with particular optionals for the treatment of cheeses.

The special Colussi Ermes cheese washing systems have a high technological value and are designed tailor-made to meet any requirement or production capacity:

  • Small tunnels which offer ad hoc washing cycles for limited quantities of cheeses, with maximum hygiene safety standards.
  • Medium sized systems, with a track with variable capacity.
  • High-tech multi-phase systems with up to 5 tracks for high hourly washing capacity of up to 450 cheeses/hour.