Steam stretching can offer a number of advantages over traditional hot water stretching, for producing a wide range of curd cheeses. GEA offers a versatile portfolio of batch and continuous steam stretching units and combination steam and hot water stretching systems, which can enable energy savings of up to 30%, result in significant increases in yield, and reduce water usage and waste.
GEA batch and continuous steam stretching units can be configured with dipping arms or with rotary paddles. We offer systems that operate just with steam, or with a combination of steam and hot water. Available with capacities of up to 6,000 kg/h, all our units can be connected to GEA molding systems for seamless processing.