45 Years of Experience
Eliminate contamination risk from Teflon detachment and control exact weight in each cheese ball.
Continuous molding equipment for mozzarella, Fior di Latte and Buffalo cheeses. Features tilting system for soft pastes and surface treatment (permanent mechanical polishing) that replaces Teflon, guaranteeing unlimited service life and zero residues in the product. Maximize food safety and reduce maintenance downtime with anti-adhesive surface treatment, while ensuring weight consistency in high and low moisture products. The stretched pasta enters a heated chamber (double jacket) where electromechanical augers push it towards the molding drum. The feed speed is adjusted to maintain constant pressure, ensuring each drum cavity fills with the same density (exact weight). For very soft cheeses the machine body tilts up to 30 degrees, allowing gentle molding that retains the product's internal moisture. Anti-Adhesive Surface Treatment: Unlike standard Teflon coating that will flake with use, this molder features molecular-level mechanical metal polishing. Benefit: Permanent anti-adhesive surface, resistant to aggressive CIP cycles and no risk of contaminating cheese with plastic particles. Tilting System (30° Inclination): Allows operating the equipment at an angle to process soft paste and high moisture cheeses without deforming them or losing excessive whey. Ideal for Buffalo Mozzarella lines. Weight Control by Constant Pressure: Precise synchronization between augers and drum ensures uniform density in the forming chamber. This drastically reduces weight variations between one ball and another. Interchangeable Aluminum Drums: Quick format change (balls, ovoids, cylinders) with hermetic sealing that minimizes whey and pasta leakage during operation. Hygienic AISI 304 Design: Robust construction in stainless steel with electromechanical protections and waterproof control panel, ready for integration with in-situ cleaning (CIP) systems.
