INDUSTRIAL CHEESE MAKING EQUIPMENT
Complete equipment line for cheese production from coagulation to packaging, with specialized technology for pasta filata, fresh cheeses, and aged varieties. Continuous stretching systems, coagulation vats, molders, and hygienic transport equipment that guarantee quality, efficiency, and food safety at every stage of the process.
Continuous curd stretching for mozzarella, Oaxaca cheese, and pasta filata with precise temperature and texture control.
Continuous and intermittent stretching systems for pasta filata cheese production. Temperature control of stretching water and screw speed to achieve desired elasticity and texture. Capacities from 50 to 1,200 kg/h.
Transfer and preforming of pasta filata for automated molding of mozzarella and Oaxaca cheese.
Screw extruder that transfers pasta filata directly from the stretching system to the molding machines. Product temperature control to ensure optimal plasticity at the moment of molding.
Automatic braiding of Oaxaca cheese with weight and format control for efficient production.
Automatic equipment for traditional Oaxaca cheese production. Grammage and braid length control. Reduction of intensive manual labor on the Oaxaca cheese production line.
Eliminate contamination risk from Teflon detachment and control exact weight in each cheese ball.
Rotary molder for fresh mozzarella ball production. Gravimetric weight control per ball with minimum tolerances. Teflon-free design for maximum food safety. Formats from 30 g to 500 g.
Semi-soft cheese molding with integrated pre-cooling system for rapid setting.
Rotary molding system with integrated pre-cooling tunnel for semi-cooked paste cheeses. Enables rapid product formation and setting before brine treatment. High speed and low waste.
Automatic portioning of pasta filata cheeses into balls, blocks, or portions with per-unit weight control.
Portioners for cutting and forming pasta filata cheeses in different formats. High productivity with per-unit weight control. Compatible with automatic packaging lines.
Double-vessel system for continuous milk coagulation and draining with high recovery efficiency.
High-capacity Double O coagulation vats with integrated draining system. Hygienic design for fresh and semi-hard cheese production. Programmable curd agitation and cutting.
Closed design for maximum hygiene with automated temperature and coagulation process control.
Closed Caseus-type coagulation vats for hard and semi-soft cheese production. Integrated CIP system. Automated temperature, acidity, and coagulation time control.
Continuous and efficient curd draining for fresh cheeses, ricotta, and high-capacity production.
Perforated rotary drum draining system for continuous fresh cheese and ricotta production. High processing capacity with low energy consumption. Compatible with automatic CIP.
Final treatment of pasta filata with precise temperature control for cooked and semi-cooked paste cheeses.
Hot water final treatment vats for pasta filata cheeses. Temperature control to ensure correct plasticity before molding. Hygienic design compatible with CIP.
Precise control of temperature, speed, and texture in every production batch.
Continuous and intermittent stretching systems allow efficient curd processing, controlling the temperature of stretching water and screw speed to achieve the elasticity and texture characteristic of pasta filata. Capacities from 50 to 1,200 kg/h adapted to plants of different sizes, from artisan cheesemakers to large-scale industrial plants.
No Teflon. No contamination. No weight variations.
The rotary molder for fresh mozzarella balls eliminates by design the contamination risk from Teflon detachment, present in conventional molders. The gravimetric weight control system guarantees minimum tolerances per unit, reducing waste and ensuring final product consistency in formats from 30 g to 500 g.
Hygienic curd transport without human contact, eliminating microbiological contamination risks.
Pneumatic transport system that moves curd from vats to molding or extrusion systems without manual handling. Eliminates microbiological contamination risk and reduces intensive labor, increasing traceability and hygiene throughout the entire cheese production line.
