A mature solution for cheese production
The Swiss company Kaesaro connects sensors and actuators in cheese cellar robots with Murrelektronik ’ s F & B Pro connectors designed for the food industry - and benefits both in terms of cleanability and longer maintenance intervals .
Maturation is an important process in cheese production . The longer a cheese matures , the spicier it becomes , it develops its unmistakable aroma . However , the ripening process involves a lot of work . The loaves must be regularly brushed and brushed with brine . In the past , this was done almost everywhere by hand and required considerable effort . In modern cheese cellars this is now done automatically .
The Kaesaro company , which is based in the small Swiss town of Diepoldsau in the Rhine Valley ( Canton St . Gallen ), develops and produces ultra-modern cheese cellar robots in conjunction with intralogistics systems that perform this task . They transport the cheese loaves - sometimes 8 FDPP - www . fdpp . co . uk individually , sometimes in “ hordes ” of up to 250 “ loaves ” - and feed them to the robots , where they are maintained with brushes of varying hardness and brine . They are then returned to their storage places before they are removed from storage - depending on the desired degree of ripeness - after several months or even after more than a year , before being sold . The plants are in continuous operation as far as possible : 24 hours a day , 7 days a week .
For the connection technology in the cheese cellar robots and the intralogistics systems , there are some exciting challenges in this food processing environment .