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Kasar, Mozzarella, Buffalo Mozzarella, Pizza Cheese

It has the function of cooking, stretching and kneading any type of pasta- filata cheese, with medium-low moisture content and compact structure
The product stretching happens by hot water, by steam or both
It is particularly suitable for those systems with a high hourly output
Continuous stretching production process
It’s possible to reach extremely interesting yields and reduce process losses to a minimum
Final stretching phase with kneading arms or with paddle

Entirely built in AISI 304 stainless steel. AISI 316 L optional
The stretching can happen by hot water in the first section, and by steam inthe second section or both
First stretching section with n. 2 variable-speed augers by inverter and the second stretching section is located at a higher level in order to enable the excess water to be drained
System for circulating the cooking water, complete with plate heat exchanger and temperature control
Equipeeed with a high capacity hot water preparatory tank and an electropump to expel the whey
Electric control panel to manage with automatic recipe all cooking/stretching phases by PLC Siemens and remote-assistance
All the parts in contact with the product are entirely shot-peened with quarz microspheres or teflon-coated in order to be non-stick
Furthermore, the special dimensioning of the cooking section of the Lab 2500 makes it possible to operate with very low water temperatures, so as to reach extremely interesting yields and reduce process losses to a minimum
This is also allowed by the jacket, which is provided with its own heating system and independent regulation of its temperature
Arrangement to CIP washing system with cover and spraying balls

ACCESSORIES

Hot water preparation unit consisting of a tubular water- steam exchanger with a high exchange surface

Real product temperature control sensor

SANITISATION

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