The Osartzain Project, promoted by AZTI, Artzai Gazta Elkartea and the specialized company ARDI S.L., has developed mechanical prototypes to handle the curd from the bottom of the vat in the production of artisan cheese with a lower risk of injury.
The initiative has sought to improve the quality of life of artisan staff and contributes to ensuring the sustainability of the queso sector
The project has been complemented by training and awareness-raising courses and video tutorials on the importance of ergonomics taught by a physiotherapist.
The equipment is built in stainless steel, always adjusted to the machine of each client.
It is a tool that is offered as a complement to the vat.
