SM Engineering is an ISO 9001:2015 certified organization, recognized for manufacturing and supplying high-quality dairy processing equipment, including cheese making plants. Their certification ensures adherence to stringent quality management systems throughout production, guaranteeing reliable and high-performance machinery. The company maintains rigorous quality control and conducts inspections at every manufacturing stage to meet international quality standards before delivery.
Additionally, SM Engineering’s products comply with sanitary and material standards suitable for food processing, utilizing premium SS 304 stainless steel for durability and hygiene. This ISO certification assures customers of the consistent quality, safety, and reliability of their dairy and cheese processing equipment.
Clients can expect expert support, customized solutions, and projects that meet both Indian and international regulatory requirements. The ISO certification and quality assurance highlight SM Engineering’s commitment to excellence in dairy processing technology.
For detailed certifications, quality assurance, and compliance documents, customers are encouraged to contact SM Engineering directly
| Cheese manufacturing units for Mozzarella, process cheese, and Cheddar require specialized equipment like vats, presses, stretchers, and aging rooms, with prices varying by capacity (e.g., 500–5,000 LPD). Stainless steel SS304/316 construction ensures hygiene per FSSAI standards. | |
| Common Equipment | |
| These form the core for all cheese types, shared across processes | |
| Equipment | Specification |
| Pasteurizer | 1,000–5,000 LPH, plate heat exchanger, SS316 |
| Cheese Vat | 500–2,000 L, jacketed, agitator/cutter, variable speed |
| Press Machine | Hydraulic/pneumatic, 100–500 kg capacity, SS frame |
| Cooling Vat | 1,000 L, insulated, refrigeration |
| Packaging Unit | Form-fill-seal, 100–500 kg/hr |
| Mozzarella-Specific | |
| Pasta filata process needs stretching for fibrous texture; key add-ons include stretcher and moulder. | |
| Stretching Machine: 200–500 kg/hr, auger-based, 240V, auto humidity control | |
| Molding Machine: Up to 4 kg blocks, parallelepiped, continuous | |
| Process Cheese | |
| Melting and blending focused; requires cookers for emulsification. | |
| Blending/Melting Cooker: 300–3,000 kg/hr, vacuum system, PLC control | |
| Continuous Cooker: SS jacketed, steam-heated, for spreads | |
| Cheddar-Specific | |
| Cheddaring (stacking) and longer aging; needs specialized tables. | |
| Cheddar Working Table: 2 KL semi-auto, traveling agitator, even heating | |
| Milling Machine: Curd miller for texture, SS blades | |
| Aging Room: Temp/humidity controlled, 5–10°C, modular | |
