Trip down memory lane: innovations in cheese.

Since our first robot project in the cheese industry in 1994, we have experienced impressive growth. Through continuous innovation and by embracing every challenge, we have created a complete portfolio of solutions for cheese processing, treatment, and handling.

The use of robots in the cheese industry began in the Netherlands with rack loading and unloading. The application of robots opened up new possibilities in terms of layout, making the installations more compact and accessible. This insight also formed the basis for one of our first major innovations.

The compact line

"The more compact the line, the more space there is for valuable storage," says Maro Dedel, CEO and founder of DERO GROEP. "In our quest to build more compactly and deliver more added value, the idea arose of a robotic cheese treatment line that combined rack unloading and cheese turning in a single robot: the compact line."

By placing the shelf transport and shelf washer directly below the cheese transport, a logical and simple setup was created, without transfer devices and other unnecessary equipment. At the end of the line, a second robot handles the loading. "Two robots, a plastic coating machine, a shelf washer, rack and cheese transport, and that's it," says Maro. "Everything on a small floor space. And by using shuttles for box transport, the investment became lower and a simple and clear whole was created."

The compact line was one of DERO GROEP's most important innovations.

Combined forces

But that wasn't all. "Later, we started to make even more use of the possibilities that robots offer by also being able to process different rack sizes in a single line," says Maro. "That’s how the combi line was born." The first lines at Vandersterre and A-ware were challenging. "The many functionalities made the software complex, and we tried to keep some things too simple, which didn't always contribute to reliability. In addition, we never said no. Palletizing? We'll do it. Labeling? We'll integrate it. We even developed our own banding machine at that time."

But you learn from your mistakes, and it also made the approach to ELTEN easier. "Of course, we saw that they had much more experience and therefore had better solutions for certain things," Maro explains. "The collaboration and acquisition that followed created the ideal cross-pollination: experience and innovation combined. Resulting in even better solutions for the customer, with even more added value."

When BOSGRAAF from Joure was added to the group, a heap of knowledge and ingenuity was added. Maro: "They knew a lot about smart mechanisms and hygienic design. For example, a CIP-able plastic coating machine was already designed, but the entrepreneurship and guts to put it on the market were lacking." The combination of DERO ELTEN BOSGRAAF brought the right mix of ideas, power, and entrepreneurial spirit – a golden combination.

Robotic waxing

The compact line was followed by many more innovations for the cheese industry. One example is the 'roboparama': a robot installation for waxing cheese. "There were few good solutions on the market for paraffin coating," says Maro. "That is why we developed a flexible robot solution, with a smaller footprint and suitable for multiple colors of paraffin wax and different types of cheese."

Many innovations for the cheese industry have been invented and developed over the years.

Schmieren

To serve the cheese processing industry as well and as broadly as possible, the step to another form of cheese treatment was also taken: schmieren. "We were already very skilled at the handling and treatment of Gouda cheese," Maro recalls. "We had also achieved success with Italian cheeses, but Bergkäse turned out to be quite different. Our first project – a robot schmier line – even had to be redone. Nevertheless, we persevered. Also thanks to the knowledge coming from Joure, we eventually developed flexible, innovative, and result-oriented robotic schmier lines. And once familiar with the process and the market, we expanded our portfolio with a schmier line based on the concept of our high-capacity treatment line."

Cheese processing

With the arrival of Hendriks' core team, we gained access to crucial knowledge about cheese processing. Maro: "The idea for the slicer feeder based on robot technology was presented during a car ride. The next challenge was the de-bagging machine. Thanks to a partnership with A-ware, who immediately ordered five machines on a ‘no cure, no pay’ basis, we were able to build an attractive program."

Over the years, the slicer feeder and de-bagging machine have been continuously developed further, for example for round cheeses, large blocks, and Emmental. Hundreds of machines have now been supplied, ultimately leading to a collaboration with Weber, the market leader in slicers.

From customers also emerged the demand for grating lines. "In 2018, we implemented the first line together with Alumac," says Maro. "It was a long-term project, but we didn’t give up. We are now working on a high-capacity line where robot technology once again makes the difference."

Innovation in our DNA

The combination of knowledge, innovation, courage, and perseverance enables us to tackle any challenge today. Our drive is therefore: 'If there is no solution yet, we will come up with one ourselves.' With this mindset, we have built up a complete portfolio of smart, scalable solutions for the efficient and hygienic processing, treatment, and handling of cheese over the years.

And our journey is far from over. With the same curiosity and pioneering spirit that started it all, we continue to search for new opportunities, technologies, and innovations.

// P. Mulder - Synergy Food  //