The MC50 T cooker stretcher has been designed for the cooking and stretching of most soft and damp pasta filata like buffalo-milk mozzarella and with medium humidity content like fiordilatte.
It's possibile to modify the product's water content with appropriate water stretcher drainage. Only through careful process of cooking and stretching it's possible to get a fiber into pasta. It's the ideal solution not only for small producers, but, thanks to possibilities of diversifying the production it enables to satisfy the demand of typical products, according to the needs of the most demanding customers.
The required quantities of milled curd and hot water are put into the cooking vat. The operator starts then the descending arms and adjust their speed.
The action of the crossing descending arms and the hot water enhance the forming of the charateristic fiber structure.
When the mass is well kneaded the operator opens the process water outlet, controls the vat lifting so to outlet the mass into the hopper of the moulding machine to go ahead with the production. During the moulding phase it's possibile to start with the subsequent cycle.