Machinery and method of production of pasta filata cheeses

Machinery for the production of pasta filata cheeses, adapted to allow the production of cheeses having all the same organoleptic features and the same flavor, the machinery having a completely automated operation, said machinery comprising within a single frame:

• a preparation cell;
• a spinning cell located downstream the preparation cell;
• a fall system located downstream the spinning cell;
• a forming cell located downstream the fall system;
• a forming drum located downstream the forming cell;
• a control unit loaded with dedicated software that completely automates operation of the machinery and operatively connected to each of the preparation cell, the spinning cell, the fall system, the forming cell, and the forming drum;
• said preparation cell being adapted to receive raw material, the raw material being rennet;
• said preparation cell comprising a thermometer, a pH meter, and a heating system configured to maintain the preparation cell at a first predetermined temperature;
• said preparation cell adapted to move the rennet, having been received within the preparation cell, until the rennet reaches preset temperature and pH values as monitored by the at least one thermometer and the pH meter;
• said preparation cell further being provided with mechanical transfer means for conveying a predetermined amount of the rennet into the spinning cell;
• said spinning cell adapted to receive the predetermined amount of the rennet coming from said preparation cell, move the predetermined amount of rennet, heat the predetermined amount of rennet up to a second predetermined temperature for a given time interval and add water and steam at a second predetermined temperature until a desired paste mixture is obtained;
• said spinning cell being internally provided with at least one pair of bi-directional augers, the pair of augers operating independently, each auger associated with a timed geared motor adapted to independently move the relative auger and thus the paste mixture for a preset time interval;
• each auger being provided with an electrical energy absorption sensor adapted to monitor a density of the paste being processed;
• said spinning cell also comprising an openable lid provided with a transparent port adapted to allow an operator to visually monitor the spinning of the paste mixture;
• said fall system being adapted to collect the paste mixture from the spinning cell and completely transfer the paste mixture from the spinning cell into the forming cell;
• said forming cell adapted to receive the paste mixture coming from said spinning cell through said fall system;
• said forming cell being provided with at least one pair of coupled bi-directional augers, each of the coupled augers associated with a timed geared motor adapted to move the relative auger and thus the paste mixture for a preset time interval;
• said forming cell being further provided with at least one further thermometer adapted to monitor the temperature of said paste mixture determining a moment in which said paste mixture is ready to be pushed by said pair of coupled bi-directional augers into the forming drum to give a desired shape to a finished cheese product and expel the finished cheese product from the machinery;
• said control unit, with said dedicated software, being adapted to collect data coming from timers of the spinning cell and the augers of the spinning cell and of the forming cell, from the thermometers of the preparation cell and the forming cell, and from the pH meter and from the electric energy absorption sensors to monitor conditions of preparation, spinning and forming of said pasta filata cheeses to allow maintenance of quality standards on each cheese produced;
• and
• a communication interface operatively connected to the control unit and comprising a display adapted for communicating to an operator parameters detected by said control unit.