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Cheese equipment DONIDO, MachinePoint chooses the best machinery on sale in the market and we offer our clients a selection of high quality machinery.
We remain fully operational during the coronavirus outbreak.
Ref. : 300042005
Status: For sale
Delivery time: Immediate
Output: 800 kg/h
Cheese Type: Mozzarella, Cheese type "Pasta Filata"
DONI® Stretchformer 0.8, year 2017Module for thermoplastification and stretching of cheese. DONI Stretchformer 0.8 is integrated in production lines for mozzarella and other cheese of “pasta filata” type which require fibre like structure and higher moisture content.The maximum productivity can reach up to 800 kg/h ready product. Cheddared /pH 5,2÷5,4/ curd blocks with size 150 mm and length 300 to 500mm are fed in the module, cut with a disc cutter in pieces with thickness of around 3mm.After, they are fed into the two-auger chamber for hot water /80°Ñ/ thermoplastification. The softened curd goes through two consecutive chambers for stretching and then it is transferred in a moulding module. DONI Stretchformer 0.8 has integrated system for hot water generation and automated maintaining of temperature. All the materials that come in contact with the product have highly resistant, non-stick, food grade surface.-screws length: 1500 mm-screws diameter: 200 mmThe module requires CIP-cleaning.System components1. Curd cutter (curd blocks are introduced to it and are cut by four adjustable knives so that to obtain horizontal slices with desired thickness)-Connections with bending radius built in such a way to avoid any stagnation point.-Motor protected by cases built in AISI 304 stainless steel.-Set of safety sensors against accidents to start the machine stop up in case of guards opening-CIP washing elements2. Melting section (Curd introduced into the flat-bottomed processing chamber is conveyed by two augers towards the mixing section and transport speed is adjustable according to the desired type of cheese.The augers section is equipped with a jacket which keeps the stretching water temperature constant, avoiding consequent yield losses)-Parts in contact with the cheese are coated with non-sticking material.-Dismountable stretching water filter.-Adjustable dough transport speed according to the desired product.-Stretching water preparation tank, heated by tubular heat exchanger, managed by an electrovalve controlled by an electronic thermoregulator equipped on the control panel.-Stretching water level probe.-Connections with bending radius built in such a way to avoid any stagnation point.-Centrifugal pump for the stretching water circulation.-Stretching water thermoregulation.-Temperature sensor pt 100.-Motor protected by cases built in AISI 304 stainless steel.-Set of safety sensors against accidents to start the machine stop up in case of guards opening-CIP washing elements3. Stretching sections (mixing chamber equipped with diving arms at variable speed to assign to the dough the desired consistency. Diving arms chamber discharging net to allow an easy evacuation of the stretching water, all this is adjusted by a stainless steel valve.4. Control panel with IP 65 protection degree, built in AISI 304 stainless steel, complete with electronic devices for the processing speed adjusting and the operator’s safety control.Including cheese foming machineThe equipment is dismantled in the beginning of 2020. Nowadays stored in a warehouse
Guarantee: Without guarantee
Current condition: Dismantled. Can't be seen in running condition
Final Products: Cheese
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