It’s optimal for the small production realities.
Up to 150 kg/h (in according to the moisture degree and size of finished product).
Dimensions: 1060x1900x2150 (h).
Electrical power: 5 kW.
Weight: 400 kg.
Machine with stretching system through dipping arms. The curd is inserted in the cutting section manually. The cut is done by a cutting machine with rotary disk positioned vertically, with adjustable cutting knives. Once cut the curd, it is sent to the stretching section for falling, where is softly stretched thanks to the action of a couple of dipping arms. The stretching speed can be adjusted. The machine is equipped with a system to produce the hot water needed for stretching phase. After the stretching phase, the cheese mass is sent to the moulding section that is connected to the stretching section. The cheese mass introduced in the hopper is pushed, through the action of one auger with adjustable speed, to the final moulding section, where is positioned a moulding drum. The drum is composed by alveolus with different diameter and shape in according to production needs.
Main construction features
The machine is fully made in stainless steel AISI304 and the parts in contact with the product are covered by a film of Teflon synthetized at high temperature. The machine is designed in compliance to the CEE regulations in force, which involves an easy demounting of all parts in contact with the product and favoring the cleaning and sanitation operations. The machine is equipped of all the safeties needed for the operator.
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