GEA has used its industry, technology and engineering expertise to develop a range of continuous steam stretching machines with dipping arms or with rotary paddles, which can operate either with steam alone, or using a combination of steam and hot water. Our stretching machinesare ideal for medium- and large- scale production, with capacities of 500kg/h to 6,000 kg/h. GEA systems can alsobe connected to any of our range of drum molding, molding units or special molding machines.
GEA continuous steam stretching solutions feature double-walled feeding tunnels, through which the curd cheese is transported by two counter-rotating augers from the cutting units with adjustable knives, to the main mixing vat with dipping arms or with rotary paddles. The augers carry out pre-stretching of the cheeses pieces as they are transported to the mixing vat.
Multiple steam injection points add the required amount of steam directly to the feeding tunnel and to the mixing vat, for incorporation into the cheese pieces. The temperature is monitored using multiple feeler units, and steam delivery to the mixing vat is controlled precisely using automatic pneumatic valves. Combination systems have additional hot water inlet points in both the feeding tunnel and mixing vat, which are controlled using a flow meter and manual micrometric valves.
GEA systems are designed to be robust and reliable, and feature servo-motor drives with mechanical inverters that guarantee the most reliable operation at all speeds. PLC softwareensures the precise control of temperature at every stage, as well as controlling residence times, valve opening and cleaning cycles. The PLC software can also store multiple recipes.