Production Line
Pasta Filata
- Curd preparation
Coagulator
Continuous curd preparation for highest possible yield.
- Curd preparation
Bassine-System
Curd preparation in a batch process with various levels of automation
- Curd preparation
Cheese vat
Curd preparation in batch process
- Acidification
Acidification in moulding material
Composed of AFE filling- and mechanisation-system for controlled acidification. This allows long production times without intermediate cleaning.
- Acidification
Acidification and drainage belt
Drainage and acidifcation on continuous belt. Length according to permanence/maturation time
- Acidification
Buffer drainage channel
Maturation auger-channel without whey, transport and pre-cutting of curd
- Cooking/ Stretching
Cooker Stretcher WCSH
Hot water Cooker Stretcher with paddle system for production of pasta filata cheese with high dry matter (e.g. pizza cheese, kashkaval, etc.)
- Cooking/ Stretching
Cooker Stretcher WCSL
Hot water Cooker Stretcher with kneading arms for production of pasta filata cheese with low dry matter (fresh mozzarella)
- Portioning
Power moulder
System for moulding and cooling pasta filata cheese in stainless steel moulds
- Portioning
Moulding and pre-cooling carousel
Moulding and pre-cooling system for pasta filata cheese
- Brining
Dry salt dosing system
Dry salter for automatic dosing and salt mixing
- Brining
- Cooling
Cooling / Brining vat
Cooling vat with swing-back product transport or brine flume
- Brining
Brining system
Brining system for specific applications
- Production material
Mould material
Designed for the optimal acidification process during the draining phase. Draining is performed laterally through grooves or holes
- Cleaning
Mould cleaning
Continuous cleaning of the mould material for different levels of contamination
- Packaging
Form fill and seal packaging
Packaging lines incl. continuous product feeding
