Trepko

This module is based on a rotary machine design. Each cup with cheese is taken to a casette. The product is covered with parchment for subsequent dry salting. Salt has no direct contact with cheese in order to avoid a pointwise reaction and provide proper acidification.
After dry salting cups are closed by heat-sealing of pre-cut aluminium foils. Finally, snap-on lids are placed on top. Optionally, the salting and closing module can be equipped with a cheese pre-cutting device.
Ready cups are collected on a buffer rotary table or - alternatively - by an end-packing unit.

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