| Supreme Equipment |
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| Cooker/Stretchers (Mixers) |
SSF offers cooker/stretchers in a variety of sizes. A lab size cooker/stretcher is
available at 20-150 pounds per hour. Full size production equipment ranges
from 1,000 pounds - 13,500 pounds per hour. Cooker-stretchers are available
in jacketed, non-jacketed, single or dual stage models. All cooker-stretchers
are USDA inspected.
available at 20-150 pounds per hour. Full size production equipment ranges
from 1,000 pounds - 13,500 pounds per hour. Cooker-stretchers are available
in jacketed, non-jacketed, single or dual stage models. All cooker-stretchers
are USDA inspected.
| Single Stage Cooker/Stretchers |
| 620 Cooker/Stretcher Up to 4,000 lbs/hour |
| 630 Cooker/Stretcher Up to 8,000 lbs/hour |
| 640 Lab Cooker/Stretcher Up to 250 lbs/hr |
| 660 Cooker/Stretcher Up to 1,000 lbs/hour |
| Dual Stage Cooker/Stretchers |
| 650 Cooker-Stretcher Up to 13,500 lbs/hr |
| 650 Mini Cooker-Stretcher Up to 2,000 lbs/hr |
| Molders |
Molders shape and portion the cheese. Both manual and semi-automatic
models are available. Production rates range from 1,000 pounds to 6,000
pounds an hour depending on the model chosen.
models are available. Production rates range from 1,000 pounds to 6,000
pounds an hour depending on the model chosen.
| 720 Molder Up to 4,000 lbs/hr |
| M720 Mini Molder Up to 1,000 lbs/hr |
| Molder/Chillers |
Molder/Chillers combine the molding and chilling function in one unit.
These automatic systems can mold, chill, and discharge into salt brine
anywhere from 3,000 pounds to 18,000 pounds of cheese an hour. These
systems can produce product in sizes anywhere from 5 pounds to 22
pounds in rectangular, square, and cylindrical shapes.
These automatic systems can mold, chill, and discharge into salt brine
anywhere from 3,000 pounds to 18,000 pounds of cheese an hour. These
systems can produce product in sizes anywhere from 5 pounds to 22
pounds in rectangular, square, and cylindrical shapes.
The SMC II and a dual fill SMC are also available. The SMC II produces up
to 12,000 pounds per hour and the dual fill SMC produces up to 18,000
pounds per hour.
to 12,000 pounds per hour and the dual fill SMC produces up to 18,000
pounds per hour.
| SMC I Molder/Chiller Up to 4,000 lbs/hr |
| Extruders |
Both lab size and production model extruders are available. Both
produce string cheese, oaxaca, and small rectangular product.
produce string cheese, oaxaca, and small rectangular product.
| 940 Lab Extruder Up to 250 lbs/hr |
| 900 Extruder Up to 1,500 lbs/hr |
| Automatic String Cheese Cutter (ASCC) |
This unit works in conjunction with the extruder to cut the string
cheese, oaxaca, and other product to precise predetermined
lengths.
cheese, oaxaca, and other product to precise predetermined
lengths.
| ASCC Automatic String Cheese Cutter Up to 1,500 lbs/hr |
| Consumer Molder |
The 720CM molder will automatically portion, mold, pre-cool, and
discharge product directly into brine. Changing product size can
be done easily with just a simple wheel change-out.
discharge product directly into brine. Changing product size can
be done easily with just a simple wheel change-out.
| 720-CM Molder Up to 2,000 lbs/hr Depending on Product Size |
| Dicers |
A dicer is a device used to mill matted curd. This apparatus is
mounted on the cooker-stretcher and reduces the matted curd to
small particles for easier mixing.
mounted on the cooker-stretcher and reduces the matted curd to
small particles for easier mixing.
| Cyclones |
A cyclone is mounted on a cooker-stretcher and accepts product
that is blown into the cooker from upstream cheese processing
facilities.
that is blown into the cooker from upstream cheese processing
facilities.
| Systems |
SSF can design and recommend systems for your total mozzarella
processing system needs. Everything from the curd to packaging.
processing system needs. Everything from the curd to packaging.