Product series
Hot water stretching & Molding unit with dipping arms
GEA offers a hot water stretching and molding unit with dipping arms MINICOMPACT for production capacities up to 100kg/h.
The GEA MINICOMPACT system is a completely self-contained hot water stretching and molding machine that can produce a wide range of stretch curd cheeses. The unit features a rotary disk cutter with adjustable knives, and can be supplied with automated spherical or cylindrical molding units to produce individual cheeses from 5 g up to 1 kg. A version of the MINICOMPACT system is available with a steam inlet to enable steam stretching.
Hot water delivery to the MINICOMPACT system through the inlet can be controlled precisely using manual micrometer valve. The ability for fine control of hot water at the required temperature allows producers to process a range of stretched curd products, from very soft mozzarella to drier, pizza-type cheeses. The mixing vat and molding head are also fitted with hot water jackets, so that the correct working temperature can be maintained throughout the stretching and molding processes.
Prior to molding the stretched cheese is passed through a pressing tool to ensure the correct amount of water is retained.
All GEA stretching machines are built to offer robust, reliable operation. The MINICOMPACT unit is constructed with servo-motor drives and mechanical speed variators toguarantee accurate control of the variable speed feeding augers and molding drum.
GEA machines are constructed using stainless steel AISI 304, and feature Teflon coating on augers, mixing arms and the machine body. Mechanical and electromechanical protection is built in to dangerous areas to ensure operator safety. The MINICOMPACT system’s hygienic design includes wide curvature in corners, and multiple inspection points, to facilitate cleaning and ensure compliance with the strictest requirements.
Downloads
GEA Insights
Feeding the future: The power of freeze-drying innovation
Waste reduction is important to us at GEA, and by harnessing the power of freeze drying technology, we can transform surplus food into valuable, long-lasting products – helping to reduce waste, extend shelf life and build a more resilient food supply for generations to come.
GEA and Pulmuone honor generations of cold noodle craftsmanship
When plant-forward South Korean food producer Pulmuone brought GEA the challenge of developing a modern spin on the traditional chewy cold (naengmyeon) noodle, GEA’s R&D experts were up to the challenge. They helped develop what is now a commercial hit produced with less water and electricity than previously existing methods. The result is also true to the traditional origins of the dish as well as Pulmuone’s health, well-being and sustainability roots.
