The equipment (1) comprises: supporting means (3) of at least one cheese (C) of the fresh pasta filata type; gripping means (6) adapted to retain at least one portion (P) of the cheese (C); filling means (7) adapted to inject a stuffing inside the cheese (C) to obtain a stuffed cheese (S); one mutual movement unit (20) between the supporting means (3) and the gripping means (6); and one mutual movement assembly (21) between the gripping means (6) and the filling means (7);
wherein the supporting means (3) comprise at least a first container element (51) defining a first housing (51a) adapted to contain the cheese (C) and at least a second container element (52) defining a second housing (52a) adapted to contain the stuffed cheese (S), wherein said housings (51a, 52a) have a relative radius of curvature, the radius of curvature of the second housing (52a) being greater than the radius of curvature of the first housing (51a).

An apparatus and a method for adjusting the height of a nozzle on an extruder assembly using a height adjuster on the extruder assembly to raise and to lower the nozzle and adapted particularly to the production of products, such as string cheese sticks, having a weight within a target range.

An inventive solution directed to the production and lamination of pasta filata type cheese ribbons, such as mozzarella, provolone and blends thereof by concurrently and continuously pulling, stretching, cooling, and molding cheese through a series of channels, preferably elongated in nature, having enclosed cavities of particular negative dimension for molding purposes. The cheese is cooled by indirect heat transfer through thermal conductive walls of the elongated channels. The cheese is allowed to set as it is formed within the cooling and molding channels. As the cheese is pulled through and out of the distal end of the elongated channels, the series of released cheese ribbons are combined and pulled through a second series of compression channels by which multiple ribbons are compressed together to form larger laminated strips ready for immediate packaging, storage or further processing.

An invention directed to a process and device for electrically heating and preparing pasta filata type cheeses. The ohmic heating process of this invention is introduced after separation of initial curd from whey, as heated stretching is initiated to create nascent pasta filata cheese fibers. An apparatus is devised to receive the newly formed curd mass and to provide contact of the mass with an electric coupler that channels electric current through the conductive cheese mass as it is concurrently stretched. The features of this device include an electrically charged element, a grounding element and a texturizing tool.

A molding unit comprises a chamber supplied with pasta-filata and having outlets A mold has two rows of channels opening on a first surface of the mold facing downwards and arranged adjacent to the outlets. Driving elements drive the mold with reciprocating motion between a first position and a second position. A consolidation tub is arranged below the molding unit. A first chute and a second chute are arranged between the molding unit and the consolidation tub. Each chute has an inlet end substantially parallel to the plane defined by the axes of the channels, and an outlet end slanting with respect to the horizontal plane by a delivery angle in the range 0 to 45.

The equipment (1) comprises: supporting means (3) adapted to support at least one cheese (C) of the fresh pasta filata type; gripping means (6) adapted to retain at least one portion (P) of the cheese (C); filling means (7) adapted to inject a filling into the cheese (C) through said portion (P) to obtain a stuffed cheese(S); at least one automated positioning system (19) adapted to pick up the cheese (C) from a supply station (E) and to transfer it onto the supporting means (3), wherein the automated positioning system (19) comprises: one retaining and holding assembly (28) for the cheese (C); one displacement unit (29) adapted to move the retaining and holding assembly (28) between the supply station (E) and the supporting means (3).

A method of producing a pasta filata cheese product, such as a Mozzarella-type cheese, in a continuous process without emulsifier or pH regulator additives requires preparing a typical pasta filata-type cheese curd and supplying the curd in cut pieces to one end of a processing chamber. The chamber has an agitator which rotates to work, knead, stretch and move the curd through the chamber. At the same time, steam is injected into the curd in the chamber through a plurality of injection nozzles spaced along the length of the chamber to heat and cook the cheese while it is mechanically worked. The cooked product exiting from the chamber is molded to a desired shape.

A machine for producing and dispensing products such as ice cream, iced beverages or granita comprises a removable product-containing tank which is provided at its front end with a tap for dispensing the product and which, via its rear opening, sealingly houses a cooling element with a substantially horizontal axis and a motor-driven mixer element. The tank is removable from the machine by means of extraction from its operating position in a disassembly direction which is substantially parallel to the axis of the cooling element, and snap-engaging means for locking the movement of the tank are provided between the tank and its seat on the base of the machine, said means being able to be manually released by means of operation of at least one operating lever.

An inventive solution directed to a device and method for mass manufacturing artisanal style pasta filata type cheese by concurrently pulling, stretching, molding and cooling to set continuous ribbons of cheese in a brineless environment. The cheese ribbons may further be laminated by secondary segments of said compressional channels.

The present invention relates to an apparatus for processing semi-finished dairy products, particularly for processing fryed and/or shredded mozzarella constituiting one of the filling components of finished dairy products such as burrata. The apparatus is equipped with a pair of counter-rotating rollers, fed from above and driven by independent motors, capable of fraying and/or teraing and/or shredding the fed mozzarella to produce the shreds which, in turn are collected in a special drawer below the counter-rotating rollers.