Steam stretching system for pasta filata cheese
In large-scale cheese production, there is a need to balance energy efficiency against consistent quality. Traditional hot water stretching methods can be labor-intensive and generate by-products like whey, necessitating additional liquid recovery processes.
Enhance production with steam stretching technology
The continuous steam stretching system by GEA is engineered for the production of pasta filata cheese, including varieties such as mozzarella, braids, and pizza cheese. Utilizing steam rather than hot water, it minimizes liquid by-products and reduces energy consumption by up to 30%. The double-walled feeding tunnels, counter-rotating augers, and precise steam injection points ensure efficient and uniform stretching. The system supports capacities ranging from 500 kg/h to 6,000 kg/h. Additionally, the use of GEA’s patented non-stick Vulcan technology ensures longevity and ease of cleaning. The PLC software offers precise control over temperature, residence time, and cleaning cycles, and it supports remote assistance from GEA engineers.
Benefits
- Reduction in energy consumption by up to 30%
- Minimizes liquid recovery and skimming processes
- Supports medium to large-scale production capacities
- Long-lasting non-stick surfaces with Vulcan technology
- Precise automated control via PLC system