GEA has worked with the industry to develop a range of batch steam stretching machines available with either dipping arms, or with rotary shafts. Our systems can process very soft mozzarellas and drier, pizza-type cheeses, at production capacities ranging from 200 kg/h to 1,000 kg/h. All our stretching machines canbe connected to any of the GEA range of drum molding, molding units or special molding machines.
The curd cheese is heated using steam that is injected directly into the lower half of the cylindrical mixing vat through multiple automatic pneumatic needle valves. The chamber features a hot water jacket to facilitate precise temperature control of the curd, and a feeler gauge continually monitors and displays the cheese temperature.
GEA machines are built for reliable, robust performance. Our steam stretching solutions are constructed with servo-motor drives to guarantee accurate speed control of the dipping arms or rotary shafts, and electrical motor-reducers to ensure constant speed of the cylindrical chamber.
GEA machines are constructed using stainless steel AISI 304, with Teflon coating on augers, mixing arms and the machine body. We can also supply units treated using GEA’s innovative Vulcan technology, which offers a near-permanent alternative to Teflon.
All GEA steam stretching technology has been developed to offer optimum hygienic design that complies with the most stringent regulations. Certain units can be supplied with cleaning pipes and sprinklers for connection to an external cleaning-in-place plant, which reduces water usage, and minimizes down time. Mechanical and electromechanical protection on dangerous areas ensures operator safety, and remote assistance by GEA engineers is also possible for PLC-operated units.
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