GEA has developed hot water stretching machines that allow our customers to process a wide range of curd cheeses. From compact standalone units for stretching and molding, to batch and continuous production systems for medium-scale right through to industrial throughput, our stretching machines guarantee gentle curd handling to retain optimum cheese texture, structure and flavour. GEA systems feature precise control of water delivery and temperature, cheese residence time and whey recovery. Our stretching machines can be combined with the GEA range of dry and liquid salt dosage equipment and with our molding machines, including high-capacity carousel systems. Options include pipework for external cleaning-in-place, Teflon or Vulcan non-stick treatment, and PLC automation and control with remote assistance.
Products
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Curd Cutters
GEA offers a versatile range of curd cutters that are ideal for both batch and continuous curd processing. With holding capacities of up to 500 kg of curd, our technologies are developed to guarantee robust, reliable and safe operation.
Hot water stretching & Molding unit with dipping arms
GEA offers a hot water stretching and molding unit with dipping arms MINICOMPACT for production capacities up to 100kg/h.
Stretching machines with dipping arms
Hot water stretching machines with dipping arms for production capacities of 100 - 3,000 kg/h.
Stretching machines with rotary paddle
Hot water stretching machines with rotary paddles for production requirements of 500 – 6,000 kg/h
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GEA Insights
The breakthrough that changed spray drying
In 1976, NIRO engineers responded to a competitive challenge by rethinking what spray drying could do. Their idea became the multi-stage dryer MSD. Fifty years later, the same fundamental principle helps turn liquids into the powders used in essential nutrition products and important medicines around the world. Refined through decades of engineering expertise, customer insight and continuous development, MSD is a story of innovation with lasting impact.
Beyond the machine: unlocking better plant performance
An efficient machine does not automatically make an efficient factory. Real improvement often starts by looking beyond individual equipment and understanding how processes, energy systems and operating decisions affect one another. It’s a holistic approach designed to uncover opportunities that might otherwise be missed.
How a valve reshapes the way food and drinks are made
In food and beverage plants, valves are commonly operated using compressed air. GEA Hydract® Actuation Technology moves valves with water instead, in a closed, digitally controlled circuit. The result is a valve that can be held exactly in place and steered in fine-tuned steps. This results in lower energy use and greater control.
