Technical caracteristics Steam Cooker-stretcher Lab 18/50

This steam cooker-stretcher is designed for the production of pasta filata cheese (mozzarella, buffalo mozzarella, pizza cheese) by using as raw material, cow or buffalo curd, fresh or frozen curd .
It is suitable for the production of analogue mozzarella by using as raw material, powders, rennet casein, starch and vegetable or animal fat.
It can also be used for the production of processed cheese and cream cheese.
Possibility to add flavors and spices.
Entirely built in Aisi 304 stainless steel, double wall vat for the steam injection into the jacket. The product stretching - melting happens by direct steam injection, or with steam injected into the jacket.
- The vat is fitted with 2 way augers activated by an independent motor reducers with adjustable speed by Inverter.
- The vat also features an opening lid for loading and checks during processing phases.
- Product unloading by a door with manual activation and it is equipped by a safety micro -switch.
- Parts that come into contact with the product and the augers are feature Teflon coating.
- the machine is equipped by a thermoregulator and PT 100 probe for temperature control. The machine is supplied with an electrical control panel in Aisi 304 stainless steel/IP65 protection class, equipped by a “touch screen” panel and PLC siemens for recipes management and daily control of the production data. The electrical power panel in Aisi 304 stainless steel - IP65 - 380V will be located on the machine.
Footboard / Rise of the machine

ADVANTAGES:
• Reduction of heating and stretching time thanks to the steam injection into the jacket.
• More output in the final product than the traditional systems by hot water
• There will not be more fatty liquid to be purified as all water added is absorbed by the product during steam stretching.
• Significant energy savings by reducing steam consumption
• Stretching by direct steam injection in the product or into the jacket
• Possibility to use fresh and industrial block of curd, powder ingredient spices and flavors.
• Standardization of moisture in the final product
• Easy use of the machine thanks to recipes set in the PLC to control the production ingredients.