Continuous water stretcher with kneading arms, for stretched curd production at high moisture, to be used for fresh cow’s milk mozzarella, water buffalo mozzarella, fiordilatte mozzarella and scamorza manufacturing.
This continuous stretcher has a first section, designed with two variable-speed augers, in which the curd, previously cut by the curd-cutter, is entered and heated using warm water. Then, it is transferred to the second section, that can be designed with one or two cells, equipped with variable-speed kneading arms.
In both parts, it is possible to regulate the warm water’s level, in order to give the stretched curd the preferred moisture amount and texture.
The following models are available, with different production capacities from one another:
All machineries are ready for C.I.P. cleaning process, with collection tray for C.I.P./whey and, on request, also a direct-injection steam boiler.
