Cheese waxing machines

A cheese waxing machine is a semi-automatic production unit that coats cheese wheels with a controlled layer of protective wax – replacing manual dipping and ensuring consistent results across every batch.

Pro-Wax cheese waxing machines are designed for small- to medium-sized dairies that currently process cheese manually. Whether you are currently hand-dipping cheeses or applying plastic coating, a Pro-Wax machine reduces labour, increases output and delivers a uniform wax finish.

Pro-Wax has more than 30 years of experience in developing and supplying cheese waxing machinery to dairies worldwide. Our machines are developed and manufactured in Denmark.

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

Cheese waxing is the process of applying a thin layer of food-grade wax to the surface of a cheese to protect it during maturation and storage. Wax coating has been used for centuries and remains one of the most effective ways to extend shelf life while 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

A complete cheese waxing line consists of three core components: a waxing machine, one or more wax tanks, and a take-off table or cooling tunnel. Together these components form a continuous production flow where cheeses are fed in, coated with wax and cooled before handling. The Pro-Wax cheese waxing line is designed to integrate these components in a compact and flexible setup suited for SME dairies.

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 machines

The purpose of the waxing machine is to coat cheeses of various sizes with wax. Inside the machine, a wax reservoir is continuously supplied with hot wax. As cheeses are transported through the machine, they pass through the reservoir and are coated with wax on all sides.

Cheese waxing tanks

The wax tank is a mobile unit containing hot wax. From the tank, hot wax is pumped up into the wax reservoir inside the machine. The wax then flows back to the tank, where it is reheated as needed – ensuring a consistent wax temperature throughout the production run.

Cheese waxing take-off table

When a waxed cheese leaves the machine, it is transferred to the take-off table. Here the cheeses are transported slowly forward until the wax has solidified sufficiently for the cheeses to be moved manually.

Cheese waxing cooling tunnel

A cooling tunnel is used when faster cooling of waxed cheeses is required. This is often the case when two waxing machines with take-off tables are placed in sequence, allowing cheeses to receive a double coat of wax in a single continuous process. 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)