Prior supplying cheese to the trade points, the producers cut the products into pieces of the given weight, and pack them into the sealed packets.
Cheese cut into portions attracts the customers with its prolonged storage life, and guarantee of sanitary code observing, due to impenetrable individual package, saving time for cutting it into pieces, weighting, and packaging the product at the counter.
To cut cheese into bars fast and in quality way in scales of mass production, automated and semi-automated machines are used. They release several dozens portions of the product per minute.
The equipment running process is interrupted each time when cheese mass sticks onto the knives for the purpose of removing it. The operators stop the processing line several times per shift.
To prevent sticking, an anti-adhesive coating is applied onto the surface of the knives for cutting cheese into bars.
A smooth thin layer of it makes knife sliding easier while cutting, and effectively separates the surfaces of cheese and the tool preventing their direct contact.
Since the knife is in direct contact with the food products, the anti-adhesive coating to be used must have a food grade approval.
Applying such a coating is carried on at the Modengy Engineering Center situated in Bryansk town.
The experts hold all the stages of surface preparing, applying, and polymerizing the materials on the professional equipment to create a high-quality coating having great service lifetime.
The operators of the lines on cutting cheese into bars confirm high efficiency of the coating: after using it, periodicity of stopping the equipment reduces by times, cutoff quality increases, and loss of the cheese mass falls.
