Cheese-curing - Robots and machines for the food industry

Rubbing, salting and handling of hard and semi-hard cheeses.

The Sugnaux robot type G40 has been specially designed for small-size cellars or exiguous sites and features curing capacities of 10'000 to 13'000 loafs per week.

Cycle with two loafs: 95 to 105 loafs per hour

Salting, cycle with one loaf: 55 to 70 loafs per hour 

• Quality curing 
• Easy to use with touch-screen 
• Reduced space requirements 
• Easy to maintain 

Used to rub, salt and handle hard and semi-hard cheese.

The Sugnaux robot type G49 has been specially designed for middle- and large-size cellars features curing capacities of 10'000 to 15'000 loafs per week.

Cycle with two loafs: 105 to 115 loafs per hour according to the program.

• Compact - Easy to operate 
• Simple - 10» touch-screen 
• Reliable - Low maintenance costs 
• High-performance salting system 
• Curing fresh cheeses 

Used to rub, salt and handle hard and semi-hard cheese.

The Sugnaux robot type G39 has been specially designed for large-size cheese dairies and features curing capacities of up to 17'000 loafs per week.

Cycle with two loafs: 100 to 117 loafs per hour 

• Regular, high-quality curing 
• Optimal view on curing station 
• Easy to operate 
• Wheel-mounted containers 
• High output rate 
• Easy to maintain 

Used to rub, salt and handle hard and semi-hard cheese.

The Sugnaux robot type G4T has been specially designed for small-size cellars and can be used as auxiliary equipment for ageing cheese.

Output rates: 100 to 130 loafs per hour 

• Quality curing 
• Easy to operate 
• Easy to maintain 

Used to rub, salt and handle hard and semi-hard cheese.

Output rates: 200 to 400 loafs per hour 

• Curing of square and round cheeses 
• Quality curing 
• Easy to operate 
• Easy to maintain 

Used to rub, salt and handle hard and semi-hard cheese.

Output rates:
plate for 9 cheeses: 600 to 800 loafs per hour
plate for 6 cheeses: 400 to 600 loafs per hour
plate for 3 cheeses: 200 to 400 loafs per hour

• Curing of square and round cheeses 
• Large range of cheese sizes 
• Quality curing 
• Easy to operate 
• Easy to maintain 

Used to rub, salt and handle hard and semi-hard cheese.

Output rates: 150 to 250 loafs per hour. 

• Quality curing 
• Easy to operate 
• Easy to maintain