45 Years of Experience
Capacity: 2,646 lb/h (1,200 kg/h) Decouple stretching and molding speeds to eliminate downtime The Transfer Extruder is engineered to act as a buffer and continuous feeding system between the cooking/stretching stage and the forming stage in pasta filata cheese production. By separating the stretching speed from the molding speed, the system allows the stretcher to be discharged immediately, enabling the next batch to begin without interruption. The unit incorporates a large‑capacity buffer hopper designed to receive complete batch loads of up to 6,614 lb/h (3,000 kg/h), instantly freeing the upstream stretching equipment. This configuration converts a traditionally discontinuous batch operation into a continuous flow process, maximizing the installed capacity of the stretchers. Within the hopper, the cheese mass temperature is maintained through a thermal jacket, preserving optimal pasta filata conditions prior to forming. At the base of the hopper, extrusion screws continuously convey the product under constant pressure toward downstream equipment such as molders, braiding extruders, or portioning systems. This ensures homogeneous feeding, stable forming conditions, and consistent final product quality. The Transfer Extruder functions as a critical logistical link in Mozzarella, Oaxaca, and analog cheese lines, improving line synchronization, reducing idle time, and increasing overall plant efficiency.
