Summit Food Machinery is bringing its latest cheese shredding solution to foodpro 2026, combining practical engineering, supplier partnerships and consistent product quality.
Summit Food Machinery has grown from a small operation into a multi-generational business supplying processing equipment across Australia and New Zealand.
With close ties to international equipment manufacturers, particularly in Europe, the business has long operated within a global network of suppliers and engineering teams. Today, that network continues to shape how Summit approaches equipment selection, customer support and application development.
“We are committed to problem solving,” said general manager of Summit, Louise Wandmaker. “There’s always a difference in the process or application for a product customers want to achieve. Having to think outside the box to deliver the desired result is rewarding.”
Food processors approach Summit with specific requirements, often looking to achieve a particular cut, texture or shelf-life outcome. These requests can vary widely, from vegetable preparation to more specialised applications, requiring a detailed understanding of both raw materials and processing techniques.
Rather than offering standardised solutions, the company works with customers to determine the most effective approach for each application. This can involve adapting existing equipment, selecting complementary technologies or working with suppliers to refine machine specifications. The result is a consultative process that places product quality and consistency at the centre of decision making.
This approach is reflected in Summit’s portfolio of partners across cutting systems, peeling and coring equipment, blending solutions and specialised vegetable processing machinery.
“Our strategic advantage is that we partner with companies that complement each other,” said Wandmaker.
The emphasis is on integration rather than overlap. Each supplier fills a specific role, allowing processors to build a complete line without duplication of capability. For example, Italy based PND Fruit Processing Machinery, which focuses on peeling and coring of fruit, can be paired with FAM Stumabo’s cutting equipment.
“We also have Blentech, which is a new addition to our partners, where they focus on jacketed kettles and blenders alongside AIT’s floretting and coring of vegetables,” added Wandmaker.
Differences in raw material size have required modifications to ensure machines designed for European produce can handle Australian inputs effectively. Through a close and collaborative relationship with AIT, Wandmaker highlighted how equipment was adapted to suit local conditions.
“Some Australian vegetables are considerably larger than in Europe,” she said. “Because of the relationships we have with our suppliers, AIT was able to accommodate the Australian market through custom plates.”
This combination of global technology and local adaptation – including a new addition that has not previously been exhibited in Australia – will be on display at foodpro 2026, where Summit plans to showcase several machines.
FAM Centris 400C
A key highlight will be the FAM Centris 400C, a high-capacity cheese slicer and shredder designed for medium to high volume processing. Positioned alongside the more familiar Centris 315, the 400C represents a step up in both scale and performance, with a larger motor and cutting system designed to handle more demanding applications.
“The Centris 400C is impressive to look at because of its size,” said Wandmaker. “It has a bigger motor and cutting head. It’s exciting to be able to bring it for display on our stand this year.”
The machine is built around 16 station cutting heads, increasing throughput compared to smaller models while maintaining a consistent shred. It uniformly slices and shreds a wide variety of vegetables, fruits and cheese at high processing output. Offering food processors precision cutting along with savings in production time and product waste, its clean-cut quality also supports longer product shelf life.
Wandmaker emphasised that consistency is important in cheese processing, where texture and uniformity directly affect product performance in downstream applications such as cooking and packaging. The Centris 400C is designed to process a wide range of cheese types, including soft, semi hard and processed varieties such as mozzarella, cheddar and provolone, as well as analogue and plant-based alternatives.
Its versatility extends to different cut profiles, with interchangeable cutting heads allowing operators to switch between shred types with minimal downtime. This flexibility is supported by a simple mechanical design.
“The cutting heads simply twist and unlock, which you can then lift out and replace,” said Wandmaker. “It’s a reliable machine to operate with minimal downtime while still providing a high-quality cut.”
The use of thin, cost-effective blades also supports ongoing maintenance without adding excessive operational cost.
The Centris 400C uses a fixed cutting system that maintains uniform shred dimensions throughout production, eliminating the need for constant adjustment. The operating principle is based on centrifugal force. Product is fed through the infeed chute and guided through rotating compartments, where it is held against the cutting head. As it passes each knife, slices or shreds are produced in a continuous motion before being discharged from the centre of the machine.
Beyond performance, the design also addresses hygiene and operational considerations. The motor and drive components are positioned outside the cutting zone to reduce heat transfer, helping to prevent melting or caking during processing.
Stainless steel construction and removable components support cleaning and maintenance, aligning with industry requirements for food safety.
“Designed and manufactured to meet latest European food regulations, food hygiene and safety of the machine is impeccable,” said Wandmaker.
What to expect
At foodpro 2026, Summit plans to demonstrate this capability in a practical way. Rather than static displays, the company will run live demonstrations, processing raw product through the machines to show how they perform in real conditions.
This approach allows visitors to see the speed, cut quality and consistency of the equipment firsthand. It also provides an opportunity to discuss specific applications and explore further support that Summit offers.
While the machine itself plays a critical role, Summit’s involvement extends beyond equipment supply. The company provides installation support, operator training and access to spare parts, allowing customers to integrate new machinery into existing operations with minimal disruption.
Training can be tailored depending on the customer’s needs, whether through on-site sessions or guidance for in house engineering teams. This flexibility reflects the varied capabilities of food manufacturers, from smaller operations to larger facilities with dedicated technical staff.
“We are guided by what the customer would like,” said Wandmaker. “I hope people can enjoy the hands-on experience at foodpro.”
