1. Capacity: 10kg - 30kg/batch

2. Institution: Cutter, stretcher, squeezer and shape mold are controlled separately. The speed of each one can be adjusted by frequency transducer.

3. Shape mold: The type and size of mozzarella shape is accord to customer’s requirement and supply one unit with machine. If need more it may be custom made.

4. Power: total power 5-10kw base on the capacity.

5. Surface treatment: the surface of container and parts to touch

cheese are with TOFLON paint-coat.

Main Features

1. Turn on cutter, stretcher and join hot water into stretching container.

2. Feed curd : Put Curd cheese which is discharged whey into feed enter and is cut by cutter.The feed quantity is around the capacity.At same time the curd is stretched in container.

3. Turn off cutter when feed is finished and keep the hot water level and stretch.

4. Turn off the stretcher after few minutes for stretching and open the sluice gate to discharge the stretched mozzarella out off stretching container and into squeezing container.

5. Squeeze mozzarella out the squeezing container to the mold and supply the cooling water.

6. Formed mozzarella is pushed by cooling water in mold and cooling 2nd time by spraying cooling water and drop down into cold water container.

 

1If the volume≥4000L, the cheese vat has two stirring devices for longitudinal and    rotating motion ,

   the stirring speed can be adjusted stepless. 

  If the volume ≤4000L, the cheese vat has only one stirring device 

2)The cheese vat has temperature control system to control the temperature of jacket water and the curd

3)Sanitary outlet with outlet valve is equipped with this cheese vat. A lift device by a cylinder is set in one

   head of this cheese vat to incline this cheese vat to drain the whey easily

4)Cheese vat with a volume ≤ 3000L can equipped with cheese press machine or net-   cutting

5)The material is stainless steel 304 or 316L