Cheese & Kashar Equipment
Hot-Water Cooker-Stretcher (Kashar)
Cooking-stretching is the step that turns curd into kashar cheese. The machine heats curd in hot water and kneads it with screws to produce a fibrous, elastic dough.
In short
The hot-water cooker-stretcher is a continuous stainless machine that cooks matured curd in 70–80 °C water and kneads it with twin screws, giving kashar its fibrous, elastic structure. Capacity is 300–2,000 kg/h. Heating is by direct steam injection or electric elements, and the outlet can connect to the portioning machine.
- Capacity
- 300–2,000 kg/h
- Cooking water
- 70–80 °C
- Kneading
- Twin screw
Image is representative; the actual product may differ per project.
Cheese & Kashar Equipment
About the product
Curd that is not cooked at the right temperature either falls apart or turns hard. Water temperature and kneading speed are therefore the two most critical settings for kashar texture.
The machine has an inlet hopper with a curd cutter, a hot water tank with circulation, inverter-driven twin screws, and a temperature control panel. Curd is fed continuously, kneaded in the water by the screws, and carried to the outlet as dough.
Heating is engineered as steam or electric, and a brine cooking option can be added. The outlet can connect directly to the portioning machine for moulding.
Who is it for?
- Cheese plants making kashar that want a continuous line
- Makers of mozzarella-type or pizza cheese
- Plants producing cecil and tongue cheese
- Producers who want a direct handoff from cooking to portioning and moulding
When is it not suitable?
- For small batches or varied products, a cooking kettle may be the better fit.
- It is a kashar-specific machine and is not used for lor, halva, or jam.
Key features
- Feed hopper with curd cutter
- Stainless twin screws for kneading
- Inverter-controlled screw speed
- Hot water temperature control
- Steam or electric heating
- Direct outlet to the portioning machine
Use cases
- Kashar cheese
- Mozzarella-type cheeses
- Çeçil / string cheese
- Pizza cheese
Technical specs
- Material
- AISI 304 stainless steel; AISI 316L on product-contact surfaces on request
- Capacity
- 300–2,000 kg/h
- Cooking water
- 70–80 °C (typical)
- Heating
- Direct steam injection or electric heating elements
- Screws
- 2 pcs, inverter-controlled
- Control
- PLC + touch panel
- Power supply
- 380 V
- Cleaning
- Manual + optional CIP
Values shown are typical industry ranges; exact figures are set in the quote based on capacity and site.
Last updated:
Get a quote for this product
Share daily milk volume and how you’ll use it; we’ll respond with a capacity recommendation and quote.
Request a quote0536 374 98 38Monday – Saturday · 08:30 – 18:00. See the FAQ for technical questions. FAQ.
How it works
- 01
Feeding
Curd is sliced and fed into the hopper.
- 02
Hot-water cooking
70–80 °CCurd is heated in water at a controlled temperature.
- 03
Kneading and stretching
Screws knead the dough into a fibrous, elastic structure.
- 04
Transfer
Dough is passed on to portioning and moulding.
View machine →
| Feature | Hot-water cooking | Cooking kettle |
|---|---|---|
| Operation | Continuous feed | Batch |
| Capacity | 300–2,000 kg/h | 100–1,500 L per batch |
| Suitable scale | Continuous kashar production lines | Small-scale kashar cooking and general-purpose cooking |
Optional equipment
- Brine cooking
- Dry salt dosing
- Water recovery tank
- Automatic recipe
Part of the Kashar Production Line
We supply this machine standalone or as one step of a turnkey line.
What determines the price?
- Hourly capacity (within the 300–2,000 kg/h range)
- Material quality (AISI 304, or AISI 316L on product-contact surfaces)
- Heating type (direct steam injection or electric elements)
- Automation level (PLC and touch panel, automatic recipe)
- Selected options (brine cooking, dry salt dosing, water recovery tank, CIP)
- Installation and shipping distance
For an exact price, tell us your daily milk volume and how you will use it.
Request a quoteQuestions about this product
How does it differ from a cooking kettle? #
- The hot-water cooker-stretcher feeds curd continuously and kneads it with screws in water; it is specific to kashar. A cooking kettle is a general-purpose batch heating unit.
Is the cooking water reused? #
- The water is heated by circulation and reused. A water recovery tank option reduces how often the water must be changed.
Can mozzarella be made? #
- Yes, mozzarella-type cheeses are cooked and stretched on the same principle. Temperature and screw speed are set per product.
