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MilkyLAB Hot Water Cooker-Stretcher LAB 11BIS


Mozzarella, Buffalo Mozzarella, Burrata, Kashkaval, and Pizza Cheese.


  • It is suitable to produce mozzarella, buffalo mozzarella, kashkaval, and pizza cheese
  • Continuous stretching production process by hot water injection
  • The cooking section is equipped by N. 2 contra-rotating augers
  • The double kneading section is equipped by N. 4 kneading arms
  • It is suitable for processing curd from cow and buffalo milk
  • High hourly production output


  • Entirely built in AISI 304 stainless steel
  • It has the function of cooking, stretching, and kneading any type of pasta filata cheese
  • Cooking vat with 2 variable-speed augers by inverter
  • The double kneading section is equipped with  4 kneading arms, moving with variable speed by inverter, allow the product to acquire the desired structure, as well as increase the production capacity of the machine
  • The parts in contact with the product are entirely Teflon-coated in order to be non-stick
  • Electrical control panel manufactured in AISI 304 stainless steel with IP 65 protection
  • Thermoregulator with a digital display to control the temperature
  • Safety sensors according to the CEE regulations
  • Possible regulations: augers speed, kneading arms speed, stretching/cooking water temperature, the water level in the cooking vat and in the kneading section, the possibility of recirculation, and change of the stretching/cooking water



  • Hourly Output: from 400 up to 1.250 kg/ h

    Steam Consumption: 100/250 kg / h

    Dimensions: 300 x 100 x 285 h cm

    Weight: 800 kg

    Electric Power: 10 kw

    Material: AISI 304 stainless steel


  • Curd cutter mod. LAB 01
  • Hot water preparer
  • Coil in stainless steel AISI 304
  • Additional vat to expel the whey
  • Additional hot water group with plate heat exchanger


Arrangement to CIP washing system with cover and spraying balls.


The machine is manufactured according to current regulations on hygiene and sanitization.