UNICA FV25 - Compact unit with steam cooker and moulding machine

Cheese processing machine

The smart machine is built with two working sections, one of steam stretching and the other of moulding of the finished product.

STRETCHING SECTION:
The steam cooker stretching machine, was projected and realized to transform fresh or packaged curd and to obtain countless types of product: mozzarella, provola, trecce, caskaval, pizza cheese and any other kind of pasta filata.
It is composed from:

• body machine with double walls with augers of the stretching and mixing section;
• upper coverage with a compartment for inserting for inserting a whole block of curd;
• augers with independent motorization, speed regulation trough n.2 inverter;
• programmable timer with visual and audio alarm. The timer start when has been reached, the set stretching temperature;
• Door of discharge to manual opening with latch handle;
•  Electronic temperature controller interfaced with a thermoregulator and digital thermometer on the machine to immediate reading of working temperature;
• Steam injector, easily demountable for the cleaning operations;
• Footboard in stainless steel with antislip surface.

The raw material to be processed is introduced into the augers chamber manually from an upper compartment with pneumatic system. In the processing compartment, the transformation of the raw material into the stretched mixture, acquiring the right degree of fibrousnesses and the desired moisture, takes place thanks to the combined action of two counter-rotating augers of suitable dimensions and steam injectors device. Each injector could be connected to a solenoid valve (optional) that gives consent to a piston for steam inlet opening-closing. The steam injectors are assembled on the top of the processing section, to avoid any blocking or shutter of the steam outlet (due to contact with cheese mass).

MOULDING SECTION:
Completed the stretching process, the pasta filata cheese, for fall, is directly sent to moulding section and so to the hopper of the moulding machine that compose an only body with the previous section.
Moulding machine is composed by:

• body machine with working vat, with heated double space where are n.2 augers;
• feeding hopper.
  The pasta filata cheese inserted in the hopper is pushed to the charge compartment through the action of n.2 augers with adjustable speed. After, it is pushed in the final moulding section where is the moulding drum that turns continuously, made with alveolus that have diameter and shape different, according to the production requirements.

The machine also allows the user to obtain a wide range of mozzarella and similar products as well as kashkavak, kasar, suluguni “like” products of different diameters and lengths depending on production requirements.

Batch capacity: 30 kg/batch.
Average duration of working batch: 15 minutes about
Made in stainless steel AISI 304, with parts in contact with the product made in Stainless steel AISI316.

Any part in contact with product is completely covered by Teflon du Pont.
Cooker stretching machine opposite to traditional stretching machines, is able by mixing, to process cheese coming from raw material as casein) etc.
It`s easy to have standard product though pre set recipe on PLC assembled on board.

Saving to install cut system on the machine, because in the feeding compartment is possible the inserting of a whole block of curd and the movement of the augers will have the task of dealing the inserted product.

Thanks to higher temperature inside cooing area, is possible to have a pasteurization treatment of the mass also.

The working temperature is controlled by a PT100 temperature probe. The washing solutions loaded inside the processing compartment pass to the tank by means of a steam circulation system, which also guarantees total cleaning of the injectors.

The augers are easy to mount and assemble in order to prevent any leakage to the rear motor unit or to the seals from contaminating the mixture.
The augers have dual rotation movement, both forward and backward.