Dima Continuous Cooking-Stretching Machine SP11

The SP11 is a continous cooking-stretching machine for pasta filata types of cheeses. Available in different models to suit various cheese production requirements, the SP11 has a product capacity of 300 up to 1.000 kg/h.


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Description

For continuous cooking-stretching of any kind of “pasta filata” cheese: mozzarella, fior di latte, pizza-cheese, provolone, scamorza, complete with integrated cooking water preparation, heating and circulation group. Production capacity adjustable from 300 up to 1.000 kg/h

The curd, coming from the curd slicer or, if existing, from the auger curd elevator, feeds the machine’s cooking-stretching and kneading section. In this section the curd is conveyed forward by two augers with adjustable speed, and subjected to heating and humidification by continuous adding of hot water.

Temperature, water quantity and water level are adjustable. It is possible to continuously change the hot cooking water or to completely re-circulate it, or to partially change and partially re-circulate it, on adjustable basis.

The curd then passes to the stretching section where the product is stretched by stretching arms with variable speed. Also in this section it is possible to adjust the water input, quantity and level, depending on the product to be processed. Finally the cheese mass passes through a special discharge outlet and is fed continuously into the moulder.

The machine can be combined with different (optional) accessories to obtain a higher degree of automation and accuracy during the production, as for example the automatic systems for control and adjustment of the acidity and/or salt content, that allow to electronically control, continuously and with maximum speed and accuracy, the previously set parameters and to act accordingly to guarantee in this way several advantages for the production:

  • Product quality with more uniform and constant organoleptic characteristics and durability
  • Yield increase compared to other systems
  • Reduction of energetic costs for cooking water heating and of cooking water consumption The machine is made entirely of AISI 304 stainless steel, the parts in contact with the product are treated with Teflon certified for the food industry.

Features

  • Available in different models including SP11 for soft cheese and SP11/P for harder cheese
  • Integrated cooking water preparation, heating and circulation group
  • Adjustable temperature, water quantity and levels
  • Production capacity of 300 up to 1.000 kg/h
  • Machine is made entirely of AISI 304 stainless steel
  • Teflon-certified inner layer

Basic Options

Models:

  • Mod. SP11: for soft cheese with medium and high humidity content
  • Mod. SP11/P: for harder cheese with low and medium humidity content
  • Mod. SP11/L o SP11/P/L: for cooking-stretching of all kind of cheeses, with bigger cooking-stretching section and higher hourly production rate
  • Mod. SP11/Special: suited both for soft and hard cheese

 

Optionals:

  • Curd slicer directly assembled on the cooking-stretching machine or on a supporting structure
  • Auger curd elevator
  • Automatic system for control and adjustment of fatwater acidity
  • Automatic system for control and adjustment of salt in the cooking water
  • Automatic C.I.P. cleaning