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Suitable for the production of curd that is to be used in the production of mozzarella, string cheese, provola, hard or semi hard cheese like caciocavallo, kaskaval, kasar, etc and pasta filata cheese in general.
Version in AISI 304 satin-finish stainless steel with base and sides heated using direct emission of steam into the double, circular wall-cavity. The cheese vats are insulated in the bottom and wall to prevent heat loss; and completely heated in the bottom and in the wall, through a special cold named Comatcold® international patented, who gives possibility to have an uniform and constant circulation of steam inside them, to have at the end a perfect cooking of the curd inside cheese vat.
The curd mixer and breakage unit is built entirely in AISI 304 stainless steel. An electrical servo control is used to vary the speed of this unit.
During functioning, the planetary exerts a contrasting rotation on the utensils while rotating around itself. In this way, the curd is practically at a standstill with respect to the cutting action. Standard equipment envisions blade cutting stirrers and a mixer laid above stirrers. On request, wire cutting stirrers (planetary rotating only in a clockwise direction) can be supplied.
Evacuation of whey, takes place thanks a stainless steel valve AISI304 (optional pneumatic evacuation).
The evacuation pump is a self-priming type and is mounted on the machine.
The machine is built with a partial pneumatic keeping system, to allow a better curd evacuation, and in mode that the curd don`t remain on the machine bottom.
All interconnections necessary to the production and service lines will be realised on the cheese vats. |
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