Our robust best-practice line for Mozzarella combines cost-efficiency and a small footprint with best-in-class hygiene. The line can produce six tons of mozzarella cheese per hour – and performance is guaranteed.
Adapted to your market
To comply with market-specific legislation, requirements and conventions, there are two different line configurations: one adapted to the North American market, and one for other markets across the globe.
Designed for optimal product safety
The best-practice line minimizes the risk of product contamination. There is no contact between the cheese and cooling media in the moulding machine, and the design is hygiene-focused – the equipment is easy to clean and ready to meet the food safety requirements of the future.
Increased yield, faster time-to-market
Thanks to the unique single auger design, cooking is gentle and yield-preserving. And as the process is so fine-tuned, you get less losses, less fines and consistent product quality.
The robustness of the equipment equals high uptime, while the continuous cooling enables shorter cold storage times – which, in turn, gives you a shorter time-to-market.
Ready for the long run
The best-practice line for mozzarella is an environmentally friendly solution. The brining system does not require emptying into floor drains, and the zone CIP has a low usage of chemicals. The line is both energy- and space-efficient. The brining system goes into the floor – a superior utilization of floor space – and uses thermal properties for insulation.
Block and shape flexibility
One size doesn’t always fit all. That’s why our best-practice line offers unparalleled block and shape flexibility. It handles blocks from 2.5 to 10 kg.
The advantages of bigger blocks are they require less manual handling and packaging material.