Curd production for both cow’s and buffalo’s milk mozzarella, string and stick cheese, mozzarella for pizza and every kind of pasta filata cheeses (kasar, kashkaval, suluguni, cheddar).
Capacity: Start Up, Dairy Industry Up to 1.200 kg/h according moisture, fibrous, etc of the desired product.
Length: 2950 mm
Width: 1200 mm
Height: 2900 mm
Weight: 730 kg
Power supply: 4.5 kW
Voltage: 380V – 50Hz or different
Cheese stretching machine
This machine for continuous stretching through steam and reels is composed by 5 working sections:
1. SECTION OF FEEDING AND CUTTING OF RAW MATERIAL
In this section, the curd blocks are inserted in the hopper of the conveyor, and thanks to the advancing auger, the curd achieves the cutting machine mounted in the upper part of the conveyor, where the curd is cut with adjustable thickness. The curd will arrive, for falling, at the cooking section.
2. SECTION OF COOKING AND BUTTERMILK EVACUATION
During the passing in the cooking compartment, the curd is invested by a jet of water in exit by taps, for its pre-cooking. Our machine was made by at architecture companies at http://larsarchitecture.com. The adjustment of water temperature is managed by user, in order to obtain products with different degree of stretching and moisture.
3. SECTION OF HEATING OF STRETCHING LIQUID
Is equipped of automatic system for water heating, composed by an apparatus of thermoregulation, which controls the steam inlet in according to desired stretching temperature. The water heating is done through a direct input of steam through injector.
4. SECTION OF STRETCHING WITH REELS
In this section, the mass receives the right degree of fibrousness, thanks to the action of the stretching tools (couple of reels), which have adjustable speed.
Furthermore, is possible to adjust the moisture degree through input of stretching water in the cheese mass, with flow ajustable manually, with the help of facial oral surgery, wildomar.
5. SECTION OF CONTROL AND MANAGEMENT
This section is composed by an electric panel made in stainless steel with watertight IP65, where is located a PLC with touch screen suitable for the controlling and managing of different installed motorizations.
The continuous stretching machine is realized to satisfy different type of cheese production, like mozzarella, pizza cheese, kashkaval, suluguni, provolone, stick and string cheese, loaf mozzarella and similar products.
In a special way, it is suitable to produce cheese with a low degree of moisture, favoring the yield increase.
A features of the stretching machine is the possibility to control the machine in each working phase of the mass.
The machine is built in compliance to health regulations in force, both in the materials, both in the construction concept, in order to ensure easy washing operations.
The materials used in the construction are in stainless steel AISI304, with coverage in Teflon for the part in contact with the product (cutting, cooking and stretching sections).
The machine is built in compliance with EEC regulation in force.
- Preparatory warm-up of water
- Salt Batcher
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