Our innovation processes are not only limited to improving our products, but rather to the development of new technologies. We are specialised in the application in the dairy industry of membrane filtration technology and we are currently leaders in the development of cheese-making applications.
We have specialised staff with vast experience in the dairy and food sector, enabling us to combine the design of our equipment with a perfect knowledge of the product. This is the basic principle that has enabled us to develop our own designs, obtaining, as a result, equipment which produces a high quality and performance.
We abide by the ongoing improvement principle, being committed to ensuring that each item of equipment we make is more efficient and better than the previous one.
The upshot of our technological orientation is state-of-the-art equipment in cheese moulding and curdling and own development for the microparticulation of whey proteins.
We are still committed to developing new equipment and technologies that exceed the expectations of our clients.