Stretching Machines - Steam
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.
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Steam Stretching Machines – Batch type
Steam stretching offers an alternative to hot water stretching for the production of many different types of pasta filata cheese, including fresh mozzarella, braids, loaves for pizzerias, scamorza or caciocavallo. GEA offers a range of steam stretching machines for batch production for capacities up to 1,000 kg/h.
Steam Stretching machines – Continuous Type
Using this technique the steam is incorporated into the product, so no stretching water or whey are generated as by-products. This minimizes the need for liquid recovery, skimming or cooling, and can enable energy savings of 30%. Steam stretching can also increase production yields by up to 1% when compared with hot water stretching.
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