Cheese waxing machines

Pro-Wax cheese waxing machines provide a semi-automatic solution for coating cheeses with wax in dairies where cheeses are currently processed manually.

Many users of a Pro-Wax machine have previously waxed cheeses by hand, where the repeated, uniform movements of dipping the cheeses in wax become labour-intensive. Others have applied plastic coating, which also requires several coating layers and significant manual handling.

Key benefits

• Reduced labour cost for the waxing operation – typically only two operators required

• Increased output of waxed cheeses due to the semi-automatic concept

• Consistent visual appearance and wax thickness through accurate process control

Why wax cheese

Wax coating has been used for many years as a way to protect cheese during maturation and storage while also giving the product a distinctive appearance.

Cheese waxing is often chosen because it:

• creates an attractive appearance on the supermarket shelf

• gives the cheese a more exclusive and distinctive look compared to vacuum-packed cheeses

• supports a controlled maturation process

• extends the shelf life of the cheese

• can function as the final packaging of the product

For many cheese producers, waxing is therefore both a practical solution and a way to give the cheese special attention and visual identity.

The Pro-Wax Cheese Waxing Line

The Pro-Wax cheese waxing line consists of a waxing machine combined with wax tanks and a take-off solution, allowing cheeses to be coated with wax in a controlled and efficient process.

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

Below is an overview of the available components.

Cheese waxing tanks

Cheese waxing take-off table

Cheese waxing cooling tunnel

Instead of a waxing take-off table, we can also deliver a cooling tunnel. Don’t hesitate to contact us for more information.

Production capacity

The production capacity of the Pro-Wax cheese waxing machine depends on the size and weight of the cheeses being processed.

In theory the capacity is determined by how many cheeses can be placed on the infeed grill. However, placing too many cheeses at once will eventually cool the wax.

Typical production examples include:

• approx. 45 cheeses of 0.2 kg per minute

• approx. 5–6 large cheeses above 10 kg per minute

Many other combinations of cheese size and weight are possible depending on the production setup.

Wax coverage in a single pass

Whether cheeses can be fully coated in a single pass depends on the cheese type, shape, dimensions and weight. The final result is typically determined through testing under the actual production conditions. 

In general:

• cheeses with rounded edges are usually fully coated in one pass

• cheeses with sharp edges from cutting or extrusion may require a second pass

• lower wax temperatures produce a thicker wax layer

The maximum cheese height for complete coating in a single pass is 110 mm. Cheeses higher than this will normally require a double pass through the waxing machine.

As a rule of thumb, smaller cheeses up to approx. 1 kg with rounded edges can often be coated in one pass, although there are many variations. Larger cheeses of 12–15 kg can in some cases also be waxed in a single pass.

Wheels or half wheels up to 5 kg (approx. 300 mm diameter × 150 mm height) can also be wax coated, typically by means of double coating.

However, Pro-Wax cannot guarantee a completely smooth and uniform appearance for larger cheeses that require a double pass.

Cheese and wax requirements

For optimal waxing results the cheese should meet the following conditions:

• The cheese must be dry when presented to the machine

• The cheese should preferably be cut rather than extruded

• If extruded, the cheese must be fully relaxed

• The cheese should have a core temperature between 2–5°C

• The cheese must have a reasonably flat bottom

• The cheese should not crumble during handling

Because of the wide variety of cheeses and wax types available, the optimal waxing process is typically determined through testing.

The wax used must be a dedicated cheese wax. Various national and international suppliers produce wax suitable for cheese waxing.

An example of a commonly used wax specification for cheddar cheeses in the size range 0.25–2.5 kg is:

• Congealing point: 60–66°C (ASTM D 938)

• Penetration at 25°C: 55–65 (ASTM D 1321)

• Viscosity at 100°C: 8–13 mPa·s (ASTM D 3236)

• Colour: Black (pigment E151)