Abstract:
The apparatus comprises a kneading channel (12) slanting downwards from an upstream inlet end (23), which is open to receive curd to be kneaded, to a downstream outlet end (24), which is open to unload the curd. A pair of opposed augers (14, 16) are pivotally supported side-by-side in the kneading channel (12) and are operatively connected to motor means (18) for rotating in opposite directions and moving the curd to the downstream end (24). First stem blowing means (25) are open to the kneading channel (12). A kneading chamber (27) with plunger arms is arranged at the outlet end of the kneading channel (12) for receiving the curd unloaded from the channel.
Abstract:
In order to avoid using anti-stick paints, based on polytetrafluoroethylene or the like, on parts of cheesemaking machines which are to be in contact with hot curds (pastafilata), their surfaces are sandblasted with preferably virgin white corundum powder having a granulometry of about 180 mesh. Surprisingly, surfaces so treated are non-stick for the purposes mentioned above.
Abstract:
Two disk-shaped pans (10, 38) are moulded with radial depressions (20) each having a substantially V-shaped transverse profile, with a progressively increasing width and depth from the center of each pan (10, 38) to its border. Motor means (21, 22, 26, 28, 30, 12) such as a four-bar linkage are arranged for rotating one of the pans (10) around its axis with a reciprocating motion. The other pan can be pressed against the former to squeeze a lump of dough placed therebetween.