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SECOND SMOKE-ROOM FOR PRODUCTION OF SMOKED SAUSAGE CHEESE PUT IN OPERATION AT MOLOCHNIK : News archive
08 August 2007
A second smoke-room for the production of smoked sausage cheese is now fully operational at the Molochnik plant in Zhytomyr. The new German-made smoke-room has a maximum capacity of 220 tonnes of cheese per month and is an addition to Molochnik's existing smoke-room which was commissioned in 2006. The installation of the second smoke-room doubles the Group's monthly production capacity for smoked sausage cheese to 440 tonnes per month and brings substantial improvements in process efficiency and product quality to the Group and its customers.
Production efficiency is bolstered by the smoke-room's improved energy efficiency, higher smoke density, better humidity control, greater coherence of the productionproduction stages and the elimination of production bottlenecks. The quality of smoked cheese obtained by application of the smoke-room is enhanced by smaller shrinkage of the product, deeper heat absorption, a longer shelf life and, in the opinion of the directors, superior taste. The Molochnik plant is the only facility in Ukraine producing smoked sausage cheese using this modern technology. The investment in the new smoke-room will help the Group boost production capacity of this higher-margin product in anticipation of a seasonal increase in sales. |
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