45 Years of Experience
Stretching Systems – 1,323 lb per Cycle (600 kg per Cycle) Model: 07/01049 Maximize cheese yield and standardize final product moisture through direct steam injection and precise weight control. The Stretching Systems – 600 kg are batch machines engineered for the cooking, kneading, and stretching of pasta filata cheeses, including Mozzarella, Oaxaca, and cheese analogs. The system integrates controlled mechanical action with direct thermal input to achieve consistent texture, moisture content, 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 precise dosing of ingredients and process water. This weight‑based control allows exact adjustment of final 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, ensuring rapid and uniform heat transfer. Unlike conventional jacketed heating 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 design eliminates the need for non‑metallic coatings, removing contamination risks associated with coating detachment and reducing recurring maintenance costs. Vacuum Kneading Technology (Models >661 lb / 300 kg): For medium‑ to high‑volume production, the system applies vacuum during the kneading phase. This allows precise density control by removing occluded air and significantly reducing aerobic bacterial presence, contributing to extended shelf life and improved product stability. Automation, Safety, and Traceability: Full PLC and HMI control enable recipe‑based operation and complete process traceability. The operator selects 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 cheese fibers while ensuring homogeneous distribution of steam and moisture throughout the mass. Integrated CIP spray nozzles, positioned at the top of the chamber, ensure thorough internal cleaning without disassembly. A rear loading gate allows curd feeding via a cart elevator system, while the front remains accessible for additional ingredient dosing. A secondary safety lid permits operation with the gate open while preventing operator access to the stretching chamber. The Stretching Systems family is available in batch capacities ranging from 220 to 3,307 lb per cycle (100 to 1,500 kg per cycle).
