Caseartecnica in Slovenia for Agrofarma

Tuesday, 02 May 2017. News and events

Caseartecnica in Slovenia for Agrofarma

Agrofarma founded in 1927, is specialized in the production of sheep cheese and Parmigiano cheese.

Agrofarma is based on a long tradition in agriculture and dairy production in the Ilava district, a White Carpathians’ beautiful Protected Area very closed to the Czech Republic.


The company was founded in 1927 as a sheep breeder and cheese producer and in 1992 it took the name of Agrofarma becoming one of the largest sheep cheese producers in Slovakia, besides processing goat and cow’s milk.


Today, it produces a cheese very similar to Parmesan cheese, made with cow's raw milk, and with an intense and pungent taste. Like Parmesan it is hard to be cut frequently and in large quantities.
For this reason Agrofarma addresses to Caseartecnica Bartoli, an Italian company, located in the Parmigiano Reggiano original region to find hard cheese cutting machines.
Together, we studied the best solution to solve Agrofarma’s needs and we identified in the Rock 21 and Rock 23 machines the ideal tools.


They are designed to work in line and in a customized way.
They are simple to handle, require little maintenance, and have reduced dimensions.

The Rock 21 automatically cuts the cheese in horizontal disks with a specified thickness, according to needs.
It also allows to extract the "cheese’s heart” (the middle), so as to get very small pieces of product avoiding the risk of too thin tips that might break or shatter.

The Rock 23 allows to totally automatically cut the cheese into pieces of predetermined or variable weight, with working cycles that don’t require any intervention by the operator.
It works perfectly inline with the Rock machine 21 because: once the cheese discs are created, they are carried on the rock 23 which proceeds to divide them into small portions, using the set recipes.
It also lets you choose between multiple recipes for different types of products and cutting, set up automatic or manual product loading, cut in standard or "rock" slices (the surface of the cheese cut remains wrinkled, similar to manual cutting, and It keeps all the organoleptic and aesthetic qualities of the product just cut).
In very compact and solid structures.

 

In very compact and solid structures.