Hot water stretching and molding unit for cheese production
In smaller dairy operations or pilot-scale cheese production, ensuring consistent quality and precise control during cheese stretching and molding is critical. Traditional methods can be labor-intensive and inconsistent, leading to variability in product quality.
Efficiently stretch and mold cheese curd
The GEA MINICOMPACT system is a self-contained hot water stretching and molding unit designed for smaller dairies and pilot- or R&D-scale production of stretch curd cheeses. This unit combines curd dicing, cooker-stretching with dipping arms, and cheese molding in a single compact setup. It processes up to 100 kg/h and can produce various cheese formats, from 5g to 1 kg, in both spherical and cylindrical shapes. The system features a rotary disk cutter with adjustable knives and can include an optional steam inlet for steam stretching. The hot water delivery is precisely controlled with a manual micrometer valve, ensuring the correct temperature for various cheese consistencies, from soft mozzarella to firmer pizza cheeses. Constructed with stainless steel AISI 304 and Teflon-coated parts, the unit guarantees durability and hygienic operation. The system incorporates wide curvature corners and multiple inspection points to facilitate cleaning and ensure compliance with hygiene standards.
Benefits
- Processes up to 100 kg/h
- Produces various cheese formats (5g to 1 kg)
- Precise temperature control with manual micrometer valve
- Hygienic design with easy cleaning features
- Durable construction with stainless steel AISI 304 and Teflon-coated parts