Cheese Extruder

The Johnson Industries International, Inc.’s pasta filata extruder is a rugged design that features proven yield maintaining technology. The cheese enters the hopper after going through a cooker/stretcher. The machine has two larger diameter augers that gently move the curd forward. The cheese is pushed upward through a transition piece into the string cheese molding head.

 

Even our smallest model utilizes an insulated hopper and water jacket that fits all around the auger body, right to the cheese discharge point. In this 2000 lbs per hour unit the water jacket features a an external tank for heating the water with indirect steam injection into coil and a circulation pump which pumps the water through the heating jacket and back to the tank. This allows the most even heating available in an extruder/molder, which is essential for a smooth and crevice free cheese surface.

 

The auger body is made with heavy gauge stainless steel. A rugged transmission is used to drive the two augers, which are slow turning, large diameter units. The large diameter means the curd is protected from the higher RPMs of other molders. Lower RPMs prevent the cutting of the curd as it travels through the machine protecting the fat and moisture in the cheese pasta.

 

 

String Cheese Molder

The string cheese head and cooling table attach to the extruder. The string head consists of the molder for making twenty strands of string cheese at once. It is clamped directly to the fitting at the base of the transition piece on the extruder The cheese comes through the multi-mold where each strand is given uniform diameter and shape. The strands of cheese then enter the troughs of the corrugated cooling bed. Chilled brine is pumped onto the troughs and helps float the cheese along its length. At the bottom of the trough the brine is returned to the brine system. The customer’s circulation pump will fresh brine from the brine tank to the string trough.

 

Automatic Cut-Off
An automatic cut-off unit is included for giving precise length strings. When the strands of cheese reach the bottom of the trough they are directed through an automatic cut-off device which cuts each strand to a predetermined length. The strings then drop into a brine flume for final brining and cooling.

 

 

Standard Features
• Stainless steel construction
• Twin auger design with drive
• Insulated hopper plate
• Full body water jacket
• Steam coil and tank for heating water in jacket

• Water jacket circulation pump
• String cheese molding head
• Stainless steel stand with cooling bed
• Heat exchanger
• Automatic knife cut-off system
• Control panel for all machine operations