Facchinetti proposes a dry salting machine in two versions: for gorgonzola and similar blue cheese; for pecorino. Both versions are made of stainless steel (including the engine) and food polyzene tested for contact with food. The version for gorgonzola is U-shaped: the infeed conveyor is parallel to that of output, allowing the machine to be single-operated. Instead the version for Pecorino Romano is in line, sized to accommodate giant molds (very heavy indeed). In this case two operators are necessary: one at the conveyor entrance and one that receives the molds at the exit. Salting is homogeneous on all molds, with no losses of raw material (salt). The salting cradle of the rind helps shaping the molds, minimizing irregularities and assuring quality of the finished product. The salt that detaches from the molds is collected in containers and reused in dispensers. Thanks to the grids of each dispenser, salt with different granulometry can be used.