To initiate the curd boiling process, the salt water, heated within the cauldron using a serpentine, is conveyed into the kneading body of the machine, where the scalding process takes place.
Operating Principle
The cheese stretching machine operates based on the principle of pumping heated salt water into the curd and subsequently using augers to move the curd, which transforms into a pulpy consistency, toward the outlet.
Technical Specifications:
- At the cheese stretching machine’s entrance, a curd shredding machine is installed. This apparatus precisely cuts the curd into leaf-shaped pieces, facilitating optimal scalding.
- The curd shredding machine can also be integrated onto a spiral conveyor, functioning independently as a standalone unit.
- Components such as augers, stretching reservoir, and moulder reservoir, which come into contact with the product, are coated with Teflon for enhanced durability and easy cleaning.
- High-quality sandblasting treatment is applied to machine parts that do not interact with the product.
- Both the boiling water vat and the machine body sheet are constructed from AISI 316 quality stainless steel.
- Safety features include grill protection in front of the stretching reservoir, along with a cover. When the stretching process reaches the desired level, the lid opens, allowing the dough to be released.
- A platform is provided in front of the machine, ensuring a comfortable working environment for the staff.
- Employee safety is prioritized, with protective measures in place for moving machine parts.
- To heat the boiled water, a pipe serpentine circulates steam within the lower chamber of the machine.
- Augers operate with a specially designed gearbox, offering adjustable speed control through a speed controller.
- The hot water circulation pump in the cheese Stretching Machine is constructed from AISI 316 quality stainless steel, designed to withstand heat and salt exposure due to its specialized mechanical seal.
- All machine components are easily cleaned, adhering to food hygiene standards.
- Automatic temperature control is available, with steam flow regulated by a temperature probe. The steam inlet incorporates a pneumatic valve, and a steam trap is positioned at the steam line’s exit.
- Our standard production machines feature PID control. However, PLC-controlled production can be accommodated upon customer request.
- Additional options, including CIP washing, automatic salt concentration measurement devices, double stretching reservoirs, and a direct moulder system, can be integrated into the machine.
- In cheese stretching machines equipped with stretching arms, the cheese dough is transferred to the cheese moulder machine after exiting the stretching machine for molding into the desired weight and shape.
