Stretching line M51A

Machine for continuous processing of pasta filata – string cheese, with low moisture; suitable for cheese like kasar, kashkaval, pizza cheese, suluguni, provolone, stick and string cheese, loaf mozzarella, and similar products. Cooking and pre stretching area, designed by a couple of augers with adequate diameter and length, with processing speed adjustable by inverter. 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. Through a special item, during passage of the cheese between first and second section, cheese mass will be treated for elimination of eventual water bubbles formed inside the curd mass. The result is a much more homogenous product free of damaging internal water bubbles. The augers take the curd to a extrusion–final stretching section, equipped with other couple or augers. Through these, machine stretches the cheese and gives it its structure. Into final stretching the pasta undergoes to a good pasteurisation too. The cheese discharge outlet, situated at the top of the cooking-stretching section, is equipped with a special device that allows to adjust the product extrusion pressure, and so proceed with final adjustment of the cheese texture and fibrous degree according final product desired. 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.