Products

Here is an overview of our waxing machines, wax tanks, and take-off tables. Apart from the waxing machine, at least one wax tank and a take-off table will be needed – alternatively, a cooling tunnel.

Cheese waxing machines

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.

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 specifications:

• The cheese would need to be dry when presented to the machine.
• The cheese should preferably be cut. If extruded, 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, Pro-Wax cannot guarantee a smooth and uniform appearance for more giant cheeses that need a double pass.

Given the variety of types of wax available and the wide variety of cheeses that need waxing, Pro-Wax needs to become more 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:

1.
Congealing point: 60-66°C
Method: ASTM D 938

2.
Penetration at 25°C: 55 – 65* 0.1mm
Method: ASTM D 1321

3.
Viscosity at 100°C: 8 – 13 mPa.s
Method: ASTM D 3236

4.
Colour: Black (Type of pigment used: E 151)
Method: Visual