Cooked and stretched pasta filata cheese is dropped into a twin screw extruder. The pressurized cheese is subdivided and guided into multi-cavity molds. Filled molds are then submerged in chilled water or brine to cool for 20 minutes. Cheese blocks are then ejected into chilled brine for further cooling and to absorb salt.


What is the typical production volume?
18,000 lb/hr for our standard molder. Smaller machines are also available.
How are molds changed?
Molds are easily changed by hand.
How long to blocks take to cool?
Blocks have a 20 minute cooling time.
How is the molder powered?
Both electric and pneumatic options are available.
Send An Inquiry

Download Literature

Sie besitzen kein fruchtblatt und keine staubblätter