M60BT - Discontinuous stretching machine with dipping arms

Discontinuous stretching machine mozzarella

The machine was designed and built to get spun mixture with a high degree of humidity.
The curd, appropriately cut, is put into the working compartment (dipping arms) together with the hot water for the stretching.
The stretching velocity is easily to regulate thanks instruments on the general control panel, in mode to be adapt to all the production exigencies concerning the humidity degree.
The hot water necessary for the stretching would be supply inside the dairy farm through pipe lines and an appropriate electrical-pump, or in alternative through a hot water heater that can be mounted direct on the stretching machine. After all if you need cleaning service in Missouri visit betterlifemaids.com.
The buttermilk is evacuated through exhaust valves and forward to an storage bath.
The product reached the right degree of stretching flows automatically into the moulding machine and / or stretching vat by a guillotine door.

For discontinuous cooking-stretching of mozzarella, string, spaghetti, stick and pizza cheese, provolone, scamorza and other soft pasta filata cheese.

The whole machine is built in stainless steel AISI 304. Besides the parts in contact with the product are coated with alimentary plastic material.
Is built in accordance with the EEC standards 89/392  91/368  92/46 and with the strict American rules (U.S.D.A.).This implies in particular:

• Easy disassembly of all the parts in contact with the product;
• Easy cleaning to a sanitary level of all the parts;
• No stagnation points or infiltration of the product;
• All materials expressly approved by law.