Mozzarella Stretching Machine designed to process very soft pasta filata for mozzarella or dryer pasta filata for pizza-cheese. Into the stretching section where the dipping arms mix and stretch the curd delicately up to reach the wished moisture degree. The cut curd coming from the pasta-cutter (to be bought separately) is made advance by two counter-rotary augers inside a feeding tunnel, built in double wall; the two augers make also a pre-stretching before the inlet into the section with dipping arms where the definitive stretching takes place. During the process it is possible to control visually the productive cycle at each moment. All the operating devices are electromechanical with speed controlled electronically by inverter.
The hot water is sent to the feeding points placed both into the feeding tunnel and into the mixing vat; the capacity can be regulated through manual micrometric valves; fat water is taken away through waste pipes and movable pipes which allow to regulate the level of the liquid inside the machine. All the wastes are recovered in a vat, equipped with grilled strainer, connected to a sanitary centrifugal pump. Augers, stretching tunnel and mixing arms are completely teflon-coated. Working sections are separated from the organs that gives the movement to the augers by a special chamber. Feeding augers of the curd are assembled on special silicon supports, with double water barrier to guarantee the perfect separation between the motor part and the working area: inside the space between the two gaskets (about 20 mm) some water delivered by a solenoid valve flows only when the augers are moving.
