•Discontinuous stretcher-moulder for mozzarella. •Perfect for mini-dairy, artisan workshops, farmhouse, shopping centres and universities. •The machine processes up to 20 kg of curd per dough. •Each kneading takes about 15-20 minutes. •The curd must already be cut before being placed in the mixing tank. The curd cutter can be supplied as an option. •The spinning section has two plunging arms that knead the curd with hot water. •The hot water in contact with the curd allows spinning. •Once the curd is stretched, the door is opened and the curd falls into the moulding area. •Thanks to two counter-rotating augers, the curd is pushed towards the moulding roller. •The roller is supplied with the size desired by the customer. •Electrical control panel on board the machine.
Технические характеристики
CharacteristicsCheese typemozzarella
