45 Years of Experience
Dairy Industry Solutions
Transform your pasta filata cheese production (Oaxaca, Mozzarella, Asadero or analogues) from variable manual processes into a standardized, profitable, and scalable industrial operation.
FLOCCULATORS + DEWHEYERS
RICOTTA CHEESE RECOVERY
RECOVERY AND RECONDITIONING OF RICOTTA CHEESE
WHEY
DOUBLE “O” VAT
TERMINATOR VAT + CURD COLLECTOR
PNEUMATIC CURD TRANSPORT
STRETCHING SYSTEM WITH DIRECT STEAM INJECTION CONTROLLED BY LOAD CELLS
OAXACA CHEESE BRAIDER
BRAIDED OAXACA CHEESE
STRETCHING SYSTEM + TRANSFER EXTRUDER
String balling
OAXACA CHEESE STRETCHED AND BALLED
OAXACA CHEESE STRETCHED AND BALLED
OAXACA CHEESE STRETCHED AND BALLED
OAXACA CHEESE STRETCHED AND BALLED
OAXACA CHEESE STRETCHED AND BALLED
ROTARY MOLDER WITH PRE-COOLING
COOLING BY BRINE
MOLDED MOZZARELLA BAR
MOLDED BAR FOR GRATING
COLD ROOM
ANTI-CAKING DOSING MIXING DRUM
VERTICAL PACKAGER MAP
BAGS OF SHREDDED OR CUBED CHEESE
PORTIONER
MOLDS
OAXACA CHEESE STRETCHED AND BALLED
MOZZARELLA BALL MOLDER
MOZZARELLA CHEESE BALLS
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Transforms pasta filata cheese production (Oaxaca, Mozzarella, Asadero or analogues) from manual processes into a standardized, profitable industrial operation.
Addresses issues such as labor dependency, product inconsistency, and raw material waste.
Automation (pneumatic curd transport and automatic molding) eliminates human handling, ensuring hygiene and consistent presentation.
The Stretching System with direct steam injection controlled by load cells ensures precise final moisture and batch-to-batch consistency.
The protein recovery system turns whey into a reincorporable paste, increasing yield and margins.
A robust, scalable solution for growth in volume and variety.
