45 Years of Experience
Stretching Systems – 2,205 lb per Cycle (1,000 kg per Cycle) Model: 07/00545 Maximize cheese yield and standardize final product moisture through direct steam injection and precise weight control. The Stretching Systems – 1,000 kg are batch machines designed for the cooking, kneading, and stretching of pasta filata cheeses, including Mozzarella, Oaxaca, and cheese analogs. The system combines controlled mechanical action with direct thermal input to deliver consistent texture, moisture, and yield in every production cycle. The equipment is fitted with counter‑rotating double helical screws and mounted on load cells, enabling real‑time weight monitoring and exact dosing of ingredients and process water. This weight‑based control ensures precise attainment of target moisture levels, maximizing economic yield from each curd batch. Direct Steam Injection with Culinary‑Grade Filtration: Purified culinary‑grade steam is injected directly into the cheese mass, providing rapid and uniform heating. Unlike jacketed systems, this method eliminates localized overheating and preserves the fibrous structure and elasticity characteristic of pasta filata cheeses. Permanent Sanitary Surface Finish (No PTFE): The stretching chamber features a permanent abrasive sanitary surface treatment that prevents product adhesion at high operating temperatures. This eliminates the need for non‑metallic coatings, removing contamination risks associated with coating degradation and reducing recurring maintenance costs. Vacuum Kneading Technology (Models >661 lb / 300 kg): For higher‑volume production, the system applies vacuum during kneading to control cheese density by removing occluded air and significantly reducing aerobic bacterial presence, contributing to improved shelf life and product stability. Automation, Safety, and Traceability: Full PLC and HMI control enables recipe‑based operation and complete traceability. Operators select the cheese type (e.g., Mozzarella, Oaxaca, pizza cheese), and the system automatically adjusts screw speed, temperature, and cycle time. Counter‑rotating screws generate energetic kneading that aligns fibers while ensuring homogeneous steam and moisture distribution. Integrated CIP spray nozzles, positioned at the top of the chamber, ensure complete internal cleaning without disassembly. A rear loading gate allows curd feeding via a cart elevator system, while the front remains accessible for ingredient addition. A secondary safety lid permits ingredient loading with the gate open while preventing operator access to the stretching chamber. The Stretching Systems are available in batch capacities ranging from 220 to 3,307 lb per cycle (100 to 1,500 kg per cycle).
