- Typical throughput
- Varies significantly by cheese size and desired cleaning intensity; smaller units might process dozens of cheeses per hour, larger ones considerably more.
- Power supply
- Commonly requires a 3-phase electrical supply, typically 400V, 50Hz for industrial applications in the UK.
- Cleaning mechanism
- Units of this type typically feature rotating brushes for side and bottom cleaning, often with adjustable pressure and speed.
- Construction material
- Generally constructed from food-grade stainless steel for hygiene and durability, particularly for parts in contact with cheese or water.
- Water usage
- Often designed for wet cleaning, utilising water jets or sprays in conjunction with brushes; water consumption varies.
- Footprint
- For this class of equipment, dimensions can range from approximately 1m x 1m for compact models to larger footprints for higher capacity or automated systems.