The news of CASEARTECNICA BARTOLI srl

FRESCO GMBH is one of the best importers / retailers of high-quality Italian products in the city of Berlin.

In 1968, as soon as he received his hospitality diploma Nicola Pascale moved to Germany to cook Italian. After years he decides to "come out of his kitchen and to devote to the kitchen of others."
He thus creates a store in which he offers the best foods of Italy. The result is FRESCO GMBH, a small family business in which even suppliers "take part", known personally by Nicholas Pascale.

Recently, the large number of Parmesan cheeses cut per day become a problem to be managed. On the one hand it is a hard job but on the other Nicola Pascale wants to continue to provide its customers with a fresh cut product, not packaged.
He thus knows the Caseartecnica Bartoli, that works in the food industry for almost 60 years and is specialized in machinery for the cheese’s cut.

The two companies know each other and begin a collaboration that brings FRESCO GMBH to buy two machines to cut the cheese with specific characteristics.

Rock 16, semi-automatic electric machine with reduced dimensions, designed to cut the cheese into two halves to be subsequently divided in portions with the desired weight.

Rock 20. Semi-automatic portioning machine to cut easily and precisely hard and semi-hard cheese, such as Parmesan, in custom sized slices.
As a semi-automatic model, it requires a minimum commitment from the staff, who needs only to press two buttons to start the cutting action.

This model allows you to customize both the slices’s size and the type of cutting (smooth or rock, which provides results comparable to manual cut: the product’s surface is wrinkled and keeps all the organoleptic and aesthetic qualities of the cheese just cut).
All this in a machine with very small dimensions and easy to place everywhere.

Both machines work with extreme precision without creating waste and, like all  the Caseartecnica Bartoli’s machines, are solid, fully realized the stainless steel and strictly made according to EU regulations.

Proud to be in the FRESCO GMBH’s suppliers list, our intentions are always aimed to improve the work of those who, like us, is passionate to the food sector.

Auricchio cheese buys the machines  Rock 21 and Rock 23, standard version, to improve its service of providing "fresh packaged" pecorino to the US market.

Founded in 1921, Ambriola is one of the largest importers and distributors of Italian cheeses in the US.
The "Ambriola Company", actually very well known in the Large-Scale Retail Trade decides to develop its sector of the “fresh packaged cheese” contacting CASEARTECNICA Bartoli to buy 2 machines which allow to automatically get small and medium-sized slices of cheese.
The choice of this Italian company is justified by the fact that the CASEARTECNICA’s machines are known to be particularly solid (stainless steel), to be simple to manage and to require little maintenance, as well as ensuring perfect performance and to have particularly reduced dimensions.
Two very powerful machines which together ensure a high yield without reaching the size of machines with the same functions, but much larger and complicated to manage.

Geared to work inline, the machines Rock 21 and Rock 23 of CASEARTECNICA Bartoli offer many features that allow the product to be processed in a customized way

The machine Rock 21: automatically cuts the whole cheese in horizontal disks with a specified thickness, according to need.
It also allows you to extract the "cheese’s heart” (the middle), so as to get very small pieces of product avoiding the risk of too thin tips that might break or shatter.

The machine Rock 23: allows to totally automatically cut the cheese into portions of predetermined or variable weight, with operation cycles which don’t require any intervention by the operator. It works perfectly inline with the Rock machine 21 because: once made the cheese discs, they are carried on the rock 23 which proceeds to divide them into small portions, using the set recipes.
It also lets you choose between multiple recipes for different types of products and cutting, set up automatic or manual product loading, cut in standard or "rock" slices (the surface of the cheese cut remains wrinkled, similar to manual cutting, and It keeps all the organoleptic and aesthetic qualities of the product just cut).
All that in a very compact and solid structure.