The stationary cheese care robot

KAESARO S – is used stationary, working completely automatically with a high machine performance. The transport of the maturation racks out of the cheese cellar to the KAESARO S and back can be performed manually or automatically.

CAD – animation

with stretched mast

  • Performance: 200 boards per hour
  • Length: 2’600 mm
  • Width: from 1’600 mm
  • Aisle width: from 1’700 mm
  • Height: 2’500 mm – 8’500 mm
  • Lowest board position: 240 mm
  • Highest board position: 8’000 mm
  • Electric connection: 3 x 400 V / 25 A
  • Liquid tanks: 2 x 100 l ≙ 200l
  • Weight: approx. 2’300 kg
  • No pneumatics or hydraulics required
  • Cheese loaves with up to 120 mm height
  • Round loaves with up to 320 mm diameter
  • Square loaves with up to 320 mm edge length

  • Mountain cheese
  • Sliced cheese
  • Appenzeller
  • Emmentaler
  • Gruyère
  • Morbier
  • Raclette
  • Tilsit

  • Every size
  • Round loaves
  • Square loaves / cheese blocks
  • Bars

  • Plasticisation / oiling
  • Board turning
  • Board washing
  • Cheese removal
  • Cheese storage

More information: Modules and options

  • Lubrication time
  • Brush pressure
  • Brush speed
  • Lubricant quantity
  • Memory for 150 different work programmes

Stationary operation

KAESARO S works fully automatically in stationary operation. If required, cheeses are stored directly after the salt bath. The transport racks are moved manually or automatically via driverless transport systems.

Adapted to workflow

The planning of a KAESARO system is very individual – tailored to the operating processes. In addition, the KAESARO S lubrication robot can be enhanced via various modules.

High-performance

The KAESARO S processes up to 200 boards per hour.