Views: 0 Author: Site Editor Publish Time: 2025-06-05 Origin: Site
Packing cheese in a cup involves using a hygienic, precise filling and sealing system that depends on the type of cheese being packed—such as cream cheese, shredded cheese, cheese spread, or cheese sauce.
| Cheese Type | Filling Method | Sealing Option |
|---|---|---|
| Cream Cheese | Piston or servo filler (semi-solid) | Heat sealing with foil lid |
| Cheese Spread | Hot filling, then sealed | Film or foil with heat sealing |
| Shredded Cheese | Volumetric doser or multi-head weigher | Snap-on or heat-sealed lid |
| Cheese Sauce | Hot filling with piston pump | Heat seal or capping |
Cup Feeding
Automatic denester places empty plastic or paper cups onto conveyor or rotary table.
Cheese Filling
Filler injects cheese accurately into cups. Temperature-controlled systems may be required for melted cheese or hot-fill sauces.
Lid Placement
Pre-cut foil lids
Roll film with die-cutting
Snap-on plastic lids (for shredded cheese)
Options:
Sealing
Heat sealing (commonly used for cream cheese or sauces) ensures hermetic seal.
Date Coding (optional)
Inkjet or thermal transfer printer applies expiry date and batch number.
Discharge & Packing
Cups exit via conveyor for cartoning or shrink wrapping.
Filling Machine Type: Servo/piston filler for viscous cheese, auger or weigher for shredded cheese.
Material Handling: SS304/316 for food safety.
Cleaning: CIP (clean-in-place) or easy disassembly for dairy hygiene.
Modified Atmosphere Packaging (MAP): Optional for longer shelf life (especially for shredded cheese).
Would you like help choosing a specific cup size, sealing method, or production capacity for your cheese type?
