IANNELLO INOX’s continuous stretching machine is completely built in AISI 304 stainless steel and optimal for the continuous production of pasta filata from 400 to 800 kg with different grade of humidity.

Curd blocks are introduced into the curd-cutter and appropriately cut feeding the section of  cooking thanks to 2 counter rotating augers. They transport the product into the processing chamber and make a pre-stretching, so that hot water can uniformly heat the large quantity of  curd.  The machine has a double chamber which is heated with a chosen temperature in order to avoid thermal shocks which could reduce the quality of output.

The transportation speed of augers, temperatures, level and quantity of water can be adjustable depending on the type of product to produce. After the sponge-down phase, pasta enters into the processing chamber, at this point operator could choose the desired stretching, acting on the speed of dipping arms, temperature and the amount of hot water in the processing chamber.

As soon as the mixture reaches the desired features, it will be automatically and easy discharged by augers pushing. The discharging  is automatically at the opening of discharge mouth  with the possibility to choose  the strength  discharging  in the processing chamber. There is the possibility to recover the  stretching water created during the production in its vat and continuing to use it or sending  to other user.

IANNELLO INOX’s continuous stretching machine is completely built in AISI 304 stainless steel and optimal for the continuous production of pasta filata from 400 to 800 Kg/h with different grade of humidity.

Curd blocks are introduced into the curd-cutter, which stands in vertical position to facilitate the loading operations. After the  crumble phase, pasta is automatically driven in the pre stretching chamber  through 2 augers which have adjustable speed, so that hot water can uniformly heat the whole  mass of  curd.  The machine has a double chamber which is heated with a chosen temperature in order to avoid thermal shocks which could reduce the quality of output.

The transportation speed of augers, temperatures, level and quantity of water can be adjustable depending on the type of product to produce. After the sponge-down phase, pasta enters into the processing chamber, at this point operator could choose the desired stretching, acting on the speed of dipping arms, temperature and the amount of hot water in the processing chamber.

There is the possibility to recover the  stretching water created during the production in its vat and continuing to use it or sending  to other user. As soon as the mixture reaches the desired features, it will be automatically and easy discharged by augers pushing. The discharging  is automatically at the opening of discharge mouth  with the possibility to choose  the strength  discharging  in the processing chamber.

IANNELLO INOX’s continuous stretching machine is completely built in AISI 304 stainless steel and optimal for the continuous production of pasta filata from 100 to 400 Kg/h with different grade of humidity.

Curd blocks are introduced into the curd-cutter. After the  crumble phase, pasta is automatically driven in the pre stretching chamber  through 2 augers which have adjustable speed, so that hot water can uniformly heat the whole  mass of  curd.  The machine has a double chamber which is heated with a chosen temperature in order to avoid thermal shocks which could reduce the quality of output.

The transportation speed of augers, temperatures, level and quantity of water can be adjustable depending on the type of product to produce. After the sponge-down phase, pasta enters into the processing chamber, at this point operator could choose the desired stretching, acting on the speed of dipping arms, temperature and the amount of hot water in the processing chamber.

There is the possibility to recover the  stretching water created during the production in its vat and continuing to use it or sending  to other user. As soon as the mixture reaches the desired features, it will be automatically and easy discharged by augers pushing. The discharging  is automatically at the opening of discharge mouth  with the possibility to choose  the strength  discharging  in the processing chamber.

IANNELLO INOX’s continuous stretching machine is completely built in AISI 304 stainless steel and optimal for the continuous production of pasta filata from 800 to 1500 Kg/h with different grade of humidity.

The main characteristic of this machine is to have double stretching chamber which permits to define another pasta filata’s  degree of finish.  

Curd blocks are introduced into the curd-cutter, which stands on the ground to facilitate the loading operations. After the  crumble phase, pasta is automatically driven in the pre stretching chamber  through 2 augers which have adjustable speed, so that hot water can uniformly heat the whole  mass of  curd.  The machine has a double chamber which is heated with a chosen temperature in order to avoid thermal shocks which could reduce the quality of output.

The transportation speed of augers, temperatures, level and quantity of water can be adjustable depending on the type of product to produce. 

After the sponge-down phase, pasta enters into the processing chamber, where operator could choose the desired stretching, acting on the speed of dipping arms, temperature and the amount of hot water in the processing chamber. Successively pasta is automatically driven in the second processing chamber where   is given the desired degree of finish and shininess, acting on the characteristics above mentioned.

There is the possibility to recover the  stretching water created during the production in its vat and continuing to use it or sending  to other user. As soon as the mixture reaches the desired features, it will be automatically and easy discharged by augers pushing. The discharging  is automatically at the opening of discharge mouth  with the possibility to choose  the strength  discharging  in the processing chamber.

IANNELLO INOX’s continuous stretching machine is completely built in AISI 304 stainless steel and optimal for the continuous production of pasta filata from 800 to 1500 Kg/h with different grade of humidity.

Curd blocks are introduced into the curd-cutter, which stands on the ground to facilitate the loading operations. After the  crumble phase, pasta is automatically driven in the pre stretching chamber  through 2 augers which have adjustable speed, so that hot water can uniformly heat the whole  mass of  curd.  The machine has also a double chamber which is heated with a chosen temperature in order to avoid thermal shocks which could reduce the quality of output.

The transportation speed of augers, temperatures, level and quantity of water can be adjustable depending on the type of product to produce. After the sponge-down phase, pasta enters into the processing chamber, where operator could choose the desired stretching, acting on the speed of dipping arms, temperature and the amount of hot water in the processing chamber. Successively pasta is automatically driven in the second processing chamber where   is given the desired degree of finish and shininess, acting on the characteristics above mentioned.

There is the possibility to recover the  stretching water created during the production in its vat and continuing to use it or sending  to other user. As soon as the mixture reaches the desired features, it will be automatically and easy discharged by augers pushing. The discharging  is automatically at the opening of discharge mouth  with the possibility to choose  the strength  discharging  in the processing chamber.

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