Iannello Inox's cooker is designed for the stretching and melting of pasta filata cheese (processed cheese and cream cheese) with low and high level of humidity,  for the production of analogue mozzarella by using as raw material, powders, rennet casein, starch and vegetable or animal fat.

The machine is designed to improve the traditional methods of  stretching. Thanks to direct steam injection or steam injected into the jacket, it is possible  to realize more output in the final product , increasing the yield. Furthermore significant energy savings by reducing steam consumption, there will not be more fatty liquid to be purified  as all water added is absorbed by the product during steam stretching. In this way all the organoleptic characteristics of raw materials are absorbed , obtaining a product of high quality.

 Furthermore the direct steam injection through multiple poppet injectors ensures to diffuse the steam intensively, striking directly ( indirectly) the cheese from the bottom of the surface. This allows the following operations: cutting – filling –– melting-  stretching – pasteurization. The product is inserted inside a lid for loading and thanks to 2 counter rotating  augers begins the process of curd- cutter, melting and stretching.

The speed of augers is adjustable through touch screen monitor. The pasta contained in the vat is subjected to  the process of melting in one passage, avoiding the process of stretching. During the working there  is the possibility to add automatically water , setting the desired quantity on the display. After finishing this process, the hot product would discharge form the machine  through the opening/closing of the exit door controlled  by a pneumatic system. 

Productivity 500 Kg for each cycle 

 Iannello Inox's cooker  is designed for the stretching and melting of pasta filata cheese (processed cheese and cream cheese) with low and high level of humidity,  for the production of analogue mozzarella by using as raw material, powders, rennet casein, starch and vegetable or animal fat.

The machine is designed to improve the traditional methods of  stretching. Thanks to direct steam injection or steam injected into the jacket, it is possible  to realize more output in the final product , increasing the yield. Furthermore significant energy savings by reducing steam consumption, there will not be more fatty liquid to be purified  as all water added is absorbed by the product during steam stretching. In this way all the organoleptic characteristics of raw materials are absorbed , obtaining a product of high quality.  Furthermore the direct steam injection through multiple poppet injectors ensures to diffuse the steam intensively, striking directly ( indirectly) the cheese from the bottom of the surface. This allows the following operations: cutting – filling –– melting-  stretching – pasteurization.

The product is inserted inside a lid for loading and thanks to 2 counter rotating  augers begins the process of curd- cutter, melting and stretching.

The speed of augers is adjustable through touch screen monitor. The pasta contained in the vat is subjected to  the process of melting in one passage, avoiding the process of stretching.

During the working there  is the possibility to add automatically water , setting the desired quantity on the display. After finishing this process, the hot product would discharge form the machine  through the opening/closing of the exit door controlled  by a pneumatic system. 

Productivity 300 kg for each cycle 

 Iannello Inox's cooker  is designed for the stretching and melting of pasta filata cheese (processed cheese and cream cheese) with low and high level of humidity,  for the production of analogue mozzarella by using as raw material, powders, rennet casein, starch and vegetable or animal fat.

The machine is designed to improve the traditional methods of  stretching. Thanks to direct steam injection or steam injected into the jacket, it is possible  to realize more output in the final product , increasing the yield. Furthermore significant energy savings by reducing steam consumption, there will not be more fatty liquid to be purified  as all water added is absorbed by the product during steam stretching. In this way all the organoleptic characteristics of raw materials are absorbed , obtaining a product of high quality.  

Furthermore the direct steam injection through multiple poppet injectors ensures to diffuse the steam intensively, striking directly ( indirectly) the cheese from the bottom of the surface. This allows the following operations: cutting – filling –– melting-  stretching – pasteurization.

The product is inserted inside a lid for loading and thanks to 2 counter rotating  augers begins the process of curd- cutter, melting and stretching.

The speed of augers is adjustable through control panel. The pasta contained in the vat is subjected to  the process of melting in one passage, avoiding the process of stretching.

During the working there  is the possibility to add automatically water , setting the desired quantity on the command panel. After finishing this process, the hot product would discharge form the machine  through the opening/closing of the exit door controlled  by a pneumatic system. 

Productivity 300 kg for each cycle 

Electromechanical version

 Iannello Inox's cooker  is designed for the stretching and melting of pasta filata cheese (processed cheese and cream cheese) with low and high level of humidity,  for the production of analogue mozzarella by using as raw material, powders, rennet casein, starch and vegetable or animal fat.

The machine is designed to improve the traditional methods of  stretching. Thanks to direct steam injection or steam injected into the jacket, it is possible  to realize more output in the final product , increasing the yield. Furthermore significant energy savings by reducing steam consumption, there will not be more fatty liquid to be purified  as all water added is absorbed by the product during steam stretching. In this way all the organoleptic characteristics of raw materials are absorbed , obtaining a product of high quality.

 Furthermore the direct steam injection through multiple poppet injectors ensures to diffuse the steam intensively, striking directly ( indirectly) the cheese from the bottom of the surface. This allows the following operations: cutting – filling –– melting-  stretching – pasteurization.

The product is inserted inside a lid for loading and thanks to 2 counter rotating  augers begins the process of curd- cutter, melting and stretching.

The speed of augers is adjustable through monitor touch screen. The pasta contained in the vat is subjected to  the process of melting in one passage, avoiding the process of stretching.

During the working there  is the possibility to add automatically water , setting the desired quantity on the display. After finishing this process, the hot product would discharge form the machine  through the opening/closing of the exit door controlled  by a pneumatic system. 

Productivity 200 kg for each cycle 

 Iannello Inox's cooker is designed for the stretching and melting of pasta filata cheese (processed cheese and cream cheese) with low and high level of humidity,  for the production of analogue mozzarella by using as raw material, powders, rennet casein, starch and vegetable or animal fat.

The machine is designed to improve the traditional methods of  stretching. Thanks to direct steam injection or steam injected into the jacket, it is possible  to realize more output in the final product , increasing the yield. Furthermore significant energy savings by reducing steam consumption, there will not be more fatty liquid to be purified  as all water added is absorbed by the product during steam stretching. In this way all the organoleptic characteristics of raw materials are absorbed , obtaining a product of high quality.  

Furthermore the direct steam injection through multiple poppet injectors ensures to diffuse the steam intensively, striking directly ( indirectly) the cheese from the bottom of the surface. This allows the following operations: cutting – filling –– melting-  stretching – pasteurization. The product is inserted inside a lid for loading and thanks to 2 counter rotating  augers begins the process of curd- cutter, melting and stretching.

The speed of augers is adjustable through control panel. The pasta contained in the vat is subjected to  the process of melting in one passage, avoiding the process of stretching.

During the working there  is the possibility to add automatically water , setting the desired quantity on the command panel. After finishing this process, the hot product would discharge form the machine  through the opening/closing of the exit door controlled  by a pneumatic system. 

Productivity 200 Kg for each cycle 

Electromechanical version

Iannello Inox's cooker is designed for the stretching and melting of pasta filata cheese (processed cheese and cream cheese ) with low and high level of humidity,  for the production of analogue mozzarella by using as raw material, powders, rennet casein, starch and vegetable or animal fat.

The machine is designed to improve the traditional methods of  stretching. Thanks to direct steam injection or steam injected into the jacket, it is possible  to realize more output in the final product , increasing the yield. Furthermore significant energy savings by reducing steam consumption, there will not be more fatty liquid to be purified  as all water added is absorbed by the product during steam stretching. In this way all the organoleptic characteristics of raw materials are absorbed , obtaining a product of high quality.

 Furthermore the direct steam injection through multiple poppet injectors ensures to diffuse the steam intensively, striking directly ( indirectly) the cheese from the bottom of the surface. This allows the following operations: cutting – filling –– melting-  stretching – pasteurization.

The product is inserted inside a lid for loading and thanks to 2 counter rotating  augers begins the process of curd- cutter, melting and stretching.

The speed of augers is adjustable through control panel. The pasta contained in the vat is subjected to  the process of melting in one passage, avoiding the process of stretching.

During the working there  is the possibility to add automatically water , setting the desired quantity on the command panel.

After finishing this process, the hot product would discharge form the machine  through the opening/closing of the exit door controlled  by a pneumatic system. 

Productivity 100 Kg for each cycle 

Iannello Inox's cooker is designed for the stretching and melting of pasta filata cheese (processed cheese and cream cheese ) with low and high level of humidity,  for the production of analogue mozzarella by using as raw material, powders, rennet casein, starch and vegetable or animal fat.

The machine is designed to improve the traditional methods of  stretching. Thanks to direct steam injection or steam injected into the jacket, it is possible  to realize more output in the final product , increasing the yield. Furthermore significant energy savings by reducing steam consumption, there will not be more fatty liquid to be purified  as all water added is absorbed by the product during steam stretching. In this way all the organoleptic characteristics of raw materials are absorbed , obtaining a product of high quality.  

Furthermore the direct steam injection through multiple poppet injectors ensures to diffuse the steam intensively, striking directly ( indirectly) the cheese from the bottom of the surface. This allows the following operations: cutting – filling –– melting-  stretching – pasteurization.

The product is inserted inside a lid for loading and thanks to 2 counter rotating  augers begins the process of curd- cutter, melting and stretching.

The speed of augers is adjustable through control panel. The pasta contained in the vat is subjected to  the process of melting in one passage, avoiding the process of stretching.

After finishing this process, the hot product would discharge form the machine  through the opening/closing of the exit door controlled  by a pneumatic system. 

Productivity 50 Kg for each cycle 

Electromechanical version

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