The flexible and easily operated cheese waxing machinery


Since the early 1990’ies the Chocoma 2MPWAX systems have been in operation across the world. The system has not only replaced the labour intensive manual waxing process, but also provided increased capacity by means of the dedicated cheese waxing system. Compared to automatic systems, which includes robotic handling of cheeses, the Chocoma 2MPWAX is a low cost system, which offers a short payback time.

Typical cheese sizes range from 50 gms to 2.500 gms. The cheese all get a full coating (bottom included) and a uniform appearance from a single pass through the waxing chamber. A typical throughput for 200 gm mini truckles is 70 pieces per minute.

Wheels or ½ wheels larger than 5,0 kg can usually be coated too. However, depending on the kind of cheese and specific operating parameters double coating may be necessary.

The 2MPWAX system is designed to meet the operational conditions faced by most small and medium sizes manufactures. In order to be able to coat with different colours of wax, the 2MPWAX system employs wheel mobile wax tanks, quick change pump and grill belt assemblies to enable fast colour changes.

In practise, clear wax can be used in the morning, orange wax mid of the day, and finally red wax by the end of the day – or any other colours.

Making your cheese waxing 4 times faster

Additional information

Maximum height of a cheese to be completely coated in a single pass is 110 mm. Cheeses higher than 110 mm will need a double pass.

Furthermore, the cheese to be waxed should meet the following specification:

  • The cheese would need to be dry when presented to the machine.
  • The cheese should preferably be cut. If extrude it has to be completely relaxed.
  • The cheese would need to have a core temperature of between 2-5°C.
  • The cheese must have a reasonably flat bottom.
  • The cheese should not crumble in the operative’s hands.

Wheels or ½ wheels up to 5,0 kg (diameter 300 mm x 150 mm high) are wax coated too by means of double coating. However, Chocoma cannot offer a guarantee for a smooth and uniform appearance for bigger cheeses that need a double pass.
Given the variety of types of wax available and given the huge variety of cheeses that needs waxing, Chocoma is not familiar with all of these combinations in relation to the waxing process and result.

A known standard wax that approximates the requirements for cheddar cheeses in the size of 0,25 kg to 2,5 kg is:

Parameter Typical Values Method
1. Congealing point: 60-66°C ASTM D 938
2. Penetration at 25°C: 55 – 65* 0.1mm ASTM D 1321
3. Viscosity at 100°C: 8 – 13 mPa.s ASTM D 3236
4. Colour: Black (Type of pigment used: E 151) Visual

Apart from the waxing machine at least one wax tank and a take-off table will be needed – alternatively a cooling tunnel.

What it takes to get a successful outcome

Technical information

Waxing machine 2MP32WAX 2MP40WAX
Belt width (mm) 320 400
Maximum diameter of cheese (mm) 270 350
  • Stainless steel and aluminum
  • Stainless steel
Dimension excluding take-off table: L x W x H (mm) 1.750 x 860 x 1.520 1.750 x 940 x 1.520
Belt speed (meter / minute) Variable between 3,0 – 10,0
Power supply 1 phase 200-240 VAC – 3 phase 400VAC – 50/60 Hz
Energy consumption 3,2 kW – maximum, when all heating is turned on


Material Stainless steel
Dimension: L x W x H (mm) 800 x 490 x 730 880 x 490 x 730
Volume (liter) 80 90
Power supply 1 phase 200-240 VAC – 50/60 Hz
Energy consumption 2,4 kW – maximum, when all heating is turned on


Waxing take-off table 2MP32WAXTABLE 2MP40WAXTABLE
Material Stainless steel
Dimension: L x W x H (mm)
  • 5.000 x 536 x 1.000
  • 6.600 x 536 x 1.000
  • 5.000 x 536 x 1.000
  • 6.600 x 536 x 1.000
Power supply 1 phase 200-240 VAC – 50/60 Hz
Energy consumption 0,2 kW

PRO-WAX is made on a standard technical platform


PRO-WAX in operation – recording from a test run


PRO-WAX – and the outcome of using the technology


Share the opportunities offered by PRO-WAX

About us

PRO-WAX is a ”spin-off” from Chocoma, which for more than 70 years has developed, manufactured and distributed machinery to the world wide chocolate industry. For further information about Chocoma please visit the web site

What is common for cheese waxing and chocolate enrobing is that a center has to be covered. Therefore the PRO-WAX equipment is inspired by technology used in a chocolate enrober. However, differences in the products like sizes, shapes, temperatures etc., and the derivative mechanical requirements, makes the complete cheese waxing process very different from chocolate enrobing.

The first PRO-WAX was put in operation in 1992. Since then PRO-WAX equipment have been put in operation in Europe, USA and Australia.



Established 65 years ago – 25 years in operation