Stretching line M41A

Cheese mass rightly cut by paste cutter assembled on machine (or on customer inquiry, downstream complete of a feeding conveyor) is treated by two counter rotary augers which proceed also to a pre stretching treatment before final stretching treatment. The augers take the curd to a mixing –stretching equipped with jacket where a rotary reels stretches the cheese and gives it its structure. Into the vat the pasta undergoes to a good pasteurisation too. During the process it is possible to control visually the productive cycle at each moment. Machine body designed with an air double jackets to waste no humidity. Complete of hot water preparation system with water diffusers into cooking and stretching area. Ability for recycling of processing water; and complete or system for recovering and recirculation of stretching water (under customer and technological requirements). Fat water is taken away through waste pipes and movable pipes which allow to regulate the level of the liquid into the vat and it is recovered in a vat connected to the sanitary recovery pump which evacuate it.