Dairy and butter
Cheese and butter are dense products that need a more powerful X-ray, and butter blocks need fast, even tempering.
Typical challenges
Dense and large products
Only a sufficiently powerful source can penetrate cheese wheels and butter blocks.
Contaminants from processing
Metal, glass and plastic from machinery and packaging.
Thawing butter
Butter blocks thaw slowly and unevenly in a thawing room.
How we can help
X-ray systems for cheese and butter
Models with a 500 W source are designed for dense products; MIDMEKI is enough for smaller packs.
X-rayTempering butter and fats
A 25 kg butter block from −18 °C to +4 °C in 10 minutes, without hot spots.
Microwave tempering Tempering payback calculatorFrom practice
Thawing butter in under 10 minutes instead of 5 to 6 days
A food company thaws thousands of tonnes of butter a month. Its thawing room needed five to six days and a lot of space and energy. A NutriTemp Flex continuous line does it in under 10 minutes.
Read
X-ray or metal detector? What pays off at the end of the line
A metal detector is cheaper but only finds metal. X-ray also detects glass, stone and bone, sees through metal packaging and stores an image of every piece. A comparison of the two and when X-ray pays off.
Read
18 tonnes of meat a day: tempering instead of 18 hours of thawing
A sausage producer thawed blocks of pork, chicken and beef in open air for over 18 hours. A NutriTemp Batch microwave unit now tempers them in under 5 minutes with no water loss.
ReadTrusted by food manufacturers in the Czech Republic, Slovakia and abroad
Solutions for dairy and butter
Tell us what you produce and what you need to solve. We will recommend a technology and arrange a test with your product.
- We help you choose and prepare a tailored quote
- We arrange a test with your product
- We help with subsidies and financing
Prefer to talk? +420 777 675 869 · [email protected]