45 Years of Experience
Stretching Systems – 220 lb per Cycle (100 kg per Cycle) Model: 07/01125 Precise cooking, kneading, and stretching for standardized pasta filata cheese production. The Stretching Systems are batch‑type machines engineered 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 content, and yield in every production cycle. Each unit is equipped with counter‑rotating double helical screws and mounted on load cells, enabling real‑time weight monitoring and highly accurate dosing of ingredients and process water. This level of precision allows exact control of final moisture content, maximizing economic yield from each curd batch and ensuring product consistency. Heating is achieved through direct steam injection with culinary‑grade filtration, providing rapid and uniform heat transfer directly into the cheese mass. Unlike conventional jacketed systems, this method eliminates localized overheating and preserves the characteristic fibrous structure and elasticity of pasta filata cheeses. The stretching chamber features a permanent sanitary surface treatment that prevents product adhesion at high operating temperatures. This design eliminates the need for non‑metallic coatings, removing the risk of contamination from coating degradation and reducing long‑term maintenance costs. Full PLC and HMI control enable recipe‑based operation and complete process traceability. Operators select the desired cheese type—such as Mozzarella, Oaxaca, or pizza cheese—and the system automatically adjusts screw speed, temperature, and cycle time. Integrated CIP spray nozzles ensure thorough internal cleaning without disassembly, while the dual‑lid safety design allows ingredient addition without 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). For higher‑capacity models, an optional vacuum kneading system enables density control by removing occluded air and significantly reducing aerobic bacterial presence, contributing to improved shelf life and product stability.
