Stretching Systems 200 kg

This module centralizes the critical curd transformation operations. The system receives curd (manually or pneumatically), weighs the initial load through integrated load cells, and executes a pre-programmed PLC recipe. Through two large-diameter screws rotating in opposite directions, the mass undergoes controlled mechanical friction that aligns the protein fibers. Simultaneously, the system injects filtered (culinary) steam directly into the product, achieving immediate and uniform heat transfer. Final moisture can be adjusted through direct steam injection based on the target weight, before discharging the pasta filata to the molder/extruder hopper.

Achieve perfect fibrous texture and guarantee batch-to-batch consistency, eliminating fat solid losses associated with indirect heating and reducing maintenance costs from non-stick coatings.

Request Quote Contact Us

Click to view gallery

Product Video

Stretching System — pasta filata stretching unit with direct steam injection

•Moisture and Yield Control: The equipment is mounted on load cells that monitor weight in real time. This allows dosing ingredients and water with absolute precision to reach the target moisture percentage, maximizing the economic yield of each curd batch.
•Direct Steam Injection with Culinary Filtration: Unlike traditional heating jackets that can burn the product on contact, our system injects purified steam directly into the mass. This ensures rapid, uniform cooking and efficient moisture incorporation without degrading texture.
•Permanent Sanitary Finish (No Teflon): The interior of the chamber features a specialized abrasive surface treatment that prevents product adhesion at high temperatures. This eliminates the need for Teflon coatings, suppressing contamination risk from flaking and the recurring cost of recoating.
•Vacuum Technology (Models >300 kg): For high-volume production, the system generates vacuum during kneading. This allows controlling cheese density (eliminating occluded air) and significantly reducing aerobic bacteria presence, extending shelf life.
•Automation and Traceability: Full control via HMI/PLC with mechanical recipe storage. The operator selects the cheese type (Oaxaca, Mozzarella, Pizza Cheese) and the system automatically adjusts screw speed, temperature, and cycle time variables.

Stretching System — counter-rotating helical screws with CIP nozzle

Counter-Rotating Screws

The helical screws rotate in opposite directions (counter-rotation) to generate vigorous kneading that aligns fibers and defines the texture of the stretched cheese, ensuring homogeneous steam and moisture distribution. The CIP nozzle at the top guarantees full chamber hygiene without disassembly.

Elevator Loading

The rear gate opening allows loading the stretcher via a cart elevator system. The upper hatch allows the operator to add additional ingredients without interrupting the cycle.

Inner Safety Cover

The second cover allows working with the gate open to add ingredients while preventing the operator from reaching into the stretching chamber, meeting the most demanding industrial safety standards.

Stretching System — load cell for real-time weight monitoring

Load Cells

Equipment mounted on load cells that monitor weight in real time. This allows dosing ingredients and water with absolute precision to reach the target moisture percentage, maximizing the economic yield of each batch.

Stretching System — direct steam injection (direct heating injector)

Culinary Direct Steam

Unlike traditional heating jackets, our system injects purified steam directly into the mass. This ensures rapid, uniform cooking and efficient moisture incorporation without degrading the texture of the pasta filata.

Stretching System — automated steam distribution system with culinary filter

Complete Steam System

Complete automated steam distribution system: direct injection, heating jacket, automatic steam mixing valve, culinary filter, and steam trap included.

AVAILABLE MODELS

PASTA FILATA CHEESE STRETCHING SYSTEMS

Stretching Systems — A, L and H dimension diagram

ID	07/01125	07/01850	07/00633	07/01049	07/00545	07/00550
Capacity	100 KG	200 KG	300 KG	600 KG	1,000 KG	1,500 KG
Length (L)	2.20 M	4.13 M	4.66 M	5.80 M	5.47 M	6.47 M
Width (A)	0.73 M	1.63 M	1.90 M	2.20 M	2.32 M	2.51 M
Height (H)	1.70 M	2.08 M	2.67 M	2.70 M	3.56 M	3.80 M
Power	7.5 KW	18 KW	23.5 KW	33 KW	44 KW	48 KW
Power Supply	220 VAC 3 PHASE 60 HZ OR 440 VAC 3 PHASE 60 HZ

Back to Cheesemaking Equipment

Request Quote Contact Us