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Compact unit for mozzarella production

COMAT Your value dairy partner _ Mozzarella Processing Lines Hall: Shk Saeed Hall 2 Stand: S2-E21
  • Compact unit for mozzarella production
  • Compact unit for mozzarella production
  • Compact unit for mozzarella production
Compact unit for mozzarella production Compact unit for mozzarella production Compact unit for mozzarella production
The compact machine UNICAFV10 is composed by two working sections, one of steam stretching and the other one of moulding of the finished product.STRETCHING SECTIONMOULDING SECTIONCONTROL PANELPECULIARITIESThe use of this machine, and specially the use of steam cooker, has uncountable advantages than the traditional stretching machine, like:- The steam cooker allows an higher yield of the finished product and a considerable economic saving for the user. In fact, in a traditional stretching machine the obtainment of cheese mass is achieved with the adding of a big quantity of hot water around 90°C and so will have a waste of fatty substances that are lost in the water itself. - It works, in addition to curd, also mixture of casein, margarine, etc. because these mixtures melt with a temperature of 80°C and this process can be done only with inlet of direct steam with a constant pressure and not with hot water.- Obtainment of standard products thanks to humidity control of finished product .- Saving to install a cutting machine near the machine, because in the supply door is possible to insert also whole blocks of curd. The augers movement will have the task of pre-treating the inserted product.

Categories

  • Processing
  • General Processing Technology
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