Capacity: 2,646 lb/h (1,200 kg/h)
Decouple stretching and molding speeds to eliminate downtime
The Transfer Extruder is engineered to act as a buffer and continuous feeding system between the cooking/stretching stage and the forming stage in pasta filata cheese production. By separating the stretching speed from the molding speed, the system allows the stretcher to be discharged immediately, enabling the next batch to begin without interruption.
The unit incorporates a large‑capacity buffer hopper designed to receive complete batch loads of up to 6,614 lb/h (3,000 kg/h), instantly freeing the upstream stretching equipment. This configuration converts a traditionally discontinuous batch operation into a continuous flow process, maximizing the installed capacity of the stretchers.
Within the hopper, the cheese mass temperature is maintained through a thermal jacket, preserving optimal pasta filata conditions prior to forming. At the base of the hopper, extrusion screws continuously convey the product under constant pressure toward downstream equipment such as molders, braiding extruders, or portioning systems. This ensures homogeneous feeding, stable forming conditions, and consistent final product quality.
The Transfer Extruder functions as a critical logistical link in Mozzarella, Oaxaca, and analog cheese lines, improving line synchronization, reducing idle time, and increasing overall plant efficiency.
This equipment acts as the critical logistical link between the cooking/stretching stage and the forming stage. The unit receives the full load from the stretcher in its large-capacity hopper, immediately freeing the previous equipment to start a new production cycle. Once in the hopper, the system maintains the optimal pasta temperature through a heating jacket, while the extruder screws at the base continuously push the product toward molders, braiding extruders, or portioners.
Technical Advantages
Cycle Time Optimization: The hopper is sized to receive the stretcher's full batch in one go. This eliminates "bottlenecks" where the stretcher must wait for the molder to finish processing, drastically improving overall line efficiency.
Product Thermal Management: Equipped with a heating jacket (double wall) that preserves the temperature of the plastic mass. This is vital to prevent premature hardening or texture changes in the cheese (Mozzarella, Asadero, Oaxaca) before entering the mold.
Capacity Versatility: Available in a wide range of configurations to adapt to any plant scale, with flow capacities ranging from 200 kg/h to 3,000 kg/h and drive powers from 1.0 KW to 3.0 KW.
Constant Positive Feed: Unlike gravity feeding, the extrusion screws generate constant positive pressure. This ensures that downstream machines (Oaxaca cheese extruders or portioners) receive a product flow free of air bubbles and interruptions.
Convert a discontinuous (batch) process into a continuous flow line, maximizing the installed capacity of your stretchers and ensuring homogeneous feeding to your final forming equipment.
Hopper sized to receive the full stretcher batch in one go, immediately freeing the previous equipment to start a new cycle with zero downtime.
Thermal Jacket
Double-wall heating jacket that maintains optimal plastic pasta temperature. Prevents premature hardening before entering the mold or portioner.
Extruder Screws
Base screws generate constant positive pressure for bubble-free, uninterrupted feeding. Capacity from 200 to 3,000 kg/h with 1.0 to 3.0 KW drive power.
