A Pro-Wax machine has been installed in Procudan’s specialised testing facility, ProCera® WaxLab. Here, food producers can experiment with cheese waxing using manual dipping, automatic dipping, and spray technology – all without interrupting daily production.

Procudan has expanded its WaxLab in Kolding with the latest equipment from Pro-Wax. The setup allows cheese producers to test various waxing methods on a small scale, under realistic conditions and without affecting their existing production setup

ProCera WaxLab also serves as a showroom, where both new and existing customers can experience the technology in action with ProCera cheese wax.

“We want to give our customers the best possible conditions for finding the right solution. With the new equipment from Chocoma, we can now demonstrate and test multiple methods and, most importantly, save valuable time“, says Carsten L. Christensen, Sales Manager for ProCera® cheese wax. 

Chocoma’s Pro-Wax machine makes waxing up to four times faster than manual dipping, making it particularly relevant for producers considering an upgrade to an automated process.

“It is a great advantage that we can use ProCera® WaxLab as a live showroom. Here, customers get the chance to see how the technology works in practice – and assess whether automation makes sense in their daily operations,” says Christian Nilsson, owner of Chocoma

The test facility enables customers to send small cheese batches for testing – quickly and efficiently – without interrupting their production lines. This makes ProCera® WaxLab a valuable tool in the development and optimisation phase:  “We have created a unique test environment that simplifies the development of new solutions and helps our customers save both time and resources,” says Carsten. 

You can read the full article at Food Supply (in Danish) here.