The production of high-quality cheeses is an art that requires meticulousness and innovation, especially in processes such as flaming.
Beyond its technical function, flaming reflects the craftsmanship and passion of cheesemakers and embodies the connection between tradition and innovation in the dairy industry.
What is flaming and how often is it carried out?
“Flaming” refers to a process aimed at eliminating impurities and defects on cheese wheels through the use of heat sources. It is not a routine activity, but rather one that is carried out only before the wheels are released to the market or while they are still in the aging warehouse.
The purpose of this process is to ensure an excellent product for customers by removing impurities or unwanted molds.
Open flames vs hot air: which heat source to use in the flaming process
As described above, flaming is carried out by applying a heat source to the exterior of the cheese wheel. Today, this process is performed in two ways: using open flames or hot air.
Open flames are the least recommended method, as they emit combustion gases onto the wheels, greatly increase the risk of fire, and cause damage to PVC brushes. This approach clearly conflicts with current fire safety regulations.
Conversely, hot air is the safest method to achieve the same, and sometimes even better, results: the wheel is not exposed to direct flame contact, and the process complies with current safety regulations.
The F.A. by ING.Ferretti, the right balance between safety and quality of Parmigiano Reggiano, Grana Padano and Trentingrana cheese wheels
The F.A. (Hot Air Flaming Machine) by ING. Ferretti is a patented machine that addresses the issues of ‘hot cleaning’ of cheeses, combining efficiency and safety.
With a cleaning capacity of 60 wheels per hour (with a cleaning time set to 15 seconds), it provides a 50% time savings compared to the use of open flames. The F.A. by ING. FERRETTI is based on the reliable ‘cleaning head‘ of the P.R.A. (Automatic Revolver Cleaner), a proven system. This machine has been integrated with special hot air generators that direct the airflow directly onto the cheese surface. This treatment induces the cheese to ‘sweat,’ softening even the most resistant impurities, which are easily removed by the cleaning brushes.
In just a few moments, the process transforms a dirty cheese wheel into a perfectly clean and shiny product, ready for the next stage of processing.
Another important advantage of the F.A. machine is its ability to easily integrate with weight-assistance systems, eliminating the risk of manual load handling.
The elimination of both risks (fire and manual handling) as well as the improvement of workplace conditions were the central themes that ING. Ferretti focused on when designing and developing this project.
Conclusions
Flaming represents a crucial moment in the production of high-quality cheeses (like Parmigiano Reggiano, Trentingrana and Grana Padano), combining tradition and innovation to ensure an excellent product. This process, which eliminates impurities and protects the core of the cheese, proves essential both for preserving the integrity of the product and its aging, as well as enhancing its organoleptic characteristics.
