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Mozzarella, Buffalo Mozzarella, Kashkaval, Analogue Mozzarella, Processed and Spread Cheese

It is suitable for processing fresh and industrial block of curd, buffalo curd, powders, rennet casein, starch and vegetable or animal fat

Mozzarella, pizza cheese and ANALOGUE CHEESE
Possibility to use fresh and industrial curd , powders ingredients, spices and flavours.
Direct steam injection into the product or in the double jacket.
Standardization of moisture in the final product
Ideal for R&B laboratories, supermarkets, farms and restaurants.
PLC for the recipe management

Entirely built in Aisi 304 stainless steel, double wall vat for the steam injection into the jacket
Product stretching is performed either by direct steam injection, into the product or in the double jacket
Reduction of heating and stretching time thanks to the steam injection
There will not be more fatty liquid to be purified as all water added isabsorbed by the product during steam stretching
More production yield than the traditional systems by hot water
The stretcher consists of a cradle vat with N. 2 bi-directional augers, that function as kneading tools and are controlled by a variable speed INVERTER
The stretching vat is equipped with a steam heated jacket
Parts that come into contact with the product are shot-peened with quarzmicrospheres and the augers feature Teflon coating
Openable lid for loading and monitoring the productive process phases
Thermoregulator with digital display for temperature control
Electrical control panel with IP 65 protection equipped by a “touch screen” panel and PLC Siemens
Security sensors according to the CEE regulations
Significant energy saving by reducing steam consumption
Ideal for R&D laboratories, supermarkets, farms, and restaurants

– OPTIONAL:

SANITISATION

The machine is manufactured according to current regulations on hygiene and sanitisation.