Automated braiding to eliminate manual handling and ensure uniform weight and structure
The Oaxaca Cheese Braider SII‑1HBM‑200 is a continuous system designed for the forming, braiding, pre‑cooling, and cutting of pasta filata cheeses, replicating the traditional Oaxaca cheese structure with industrial consistency and precision.
Installed downstream of the cooking and stretching stage, the system receives the hot pasta filata mass into a feed hopper, where a controlled screw system conveys the product toward mechanical braiding heads driven by precision gearboxes. These heads reproduce the characteristic braided structure of Oaxaca cheese while maintaining uniform fiber alignment and texture.
Immediately after braiding, the product is deposited onto a conveyor with integrated pre‑cooling by controlled water spraying, stabilizing the braid geometry and preventing deformation caused by residual heat and product weight. An automated pneumatic cutting system then performs accurate length cuts before discharging the product to the final cooling stage, delivering standardized units ready for packaging.
Full PLC automation allows precise adjustment of braiding speed and cutting frequency with millimeter‑level accuracy, ensuring consistent length and weight across all units. This level of control simplifies inventory management, improves compliance with net content regulations, and reduces product giveaway.
Manufactured entirely in sanitary stainless steel AISI 304/316, with optional Teflon coating or sandblasted finish, the equipment resists chemical corrosion during CIP cycles and prevents adhesion of hot pasta filata. By eliminating direct manual contact during braiding, the system significantly reduces bacterial load and cross‑contamination risk, improving hygiene, shelf life, and overall line profitability.
The Oaxaca Cheese Braider is available in single‑head or multi‑head configurations, allowing scalable production capacity to match current milk flow while maintaining flexibility for future demand.
The Oaxaca Cheese Braider integrates after the stretching and cooking stage. Hot pasta is introduced into the feeding hopper where screw conveyors drive it to mechanical braiding heads (gearbox) that replicate the traditional Oaxaca Cheese structure. The formed product is deposited on a conveyor belt with a spray pre-cooling system to set the braid structure. Finally, an automated pneumatic cutter performs exact-length cuts before discharging the product into the final cooling tank.
Technical Features
PLC Automation and Pneumatic Cutting: Programmable head speed and cutting frequency with millimetric precision, ensuring identical length and weight in every unit and facilitating inventory control.
AISI 304/316 Sanitary Construction: Food-contact grade manufacturing with Teflon or sandblasting options, ensuring corrosion resistance during CIP cycles and preventing hot pasta adhesion.
Integrated Pre-Cooling System: Belt with heat exchanger and cold water spray that immediately reduces surface temperature after braiding, preserving the visual definition of the product.
Production Scalability: Models from 150 to 500 kg/h. Available in single-head (SII-1HBM-200) or multi-head (SII-4HBM-400) configuration to match plant flow requirements.
Maximize the profitability of your pasta filata cheese line through industrial braiding standardization, achieving a critical reduction in process times and handling waste.
