Cheese Stretching Machine:
The machine is extremely versatile and it can process indifferently very soft paste for mozzarella or dryer paste 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 curd is put into the pasta-cutter mod. TRA-A (assembled on current production models), curd strips fall into the pre-mixing tunnel, built in double wall where they are pushed by two counter-rotary augers which 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.
The hot water is sent to the feeding points placed both into the pre-stretching 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 into the vat and it is recovered in a vat connected to the sanitary recovery pump which evacuate it.
All the operating devices are electromechanical with speed variation controlled by mechanical variator.
Augers, stretching tunnel and mixing arms are completly teflon-coated. Working sections are separated from the organs which gives the movement to the augers by a special chamber.
1.900 mm
1.200 mm
2.700 mm
800 kg
7,5 kW
400 V – 3 ph
50 Hz