Cubed (Topik) Cheese Machine
A Cheese Ball (Topik) Machine is a forming device that shapes cheese dough (typically mozzarella or a similar variety) that has completed the boiling and kneading processes into small balls of the desired weight. These machines enable the mass production of cheese balls with a smooth and uniform texture.
The Cheese Ball (Topik) Machine is a forming device that shapes cheese dough (typically mozzarella or a similar variety) that has completed the boiling and kneading processes into small balls of the desired weight. These machines enable the mass production of cheese balls with a smooth and uniform texture.
Key Features and Specifications
These systems typically feature the following technical specifications:
Material Construction: A fully stainless steel (AISI 304) body compliant with food safety standards.
Automatic Kneading and Heating: Resistance heating systems are available to maintain the cheese dough at an ideal temperature and ensure a homogeneous texture.
Speed and Weight Control: The auger motors are equipped with electronic speed control (inverter), allowing the production rate per minute and the size of the cheese balls to be adjusted.
Capacity: Industrial models offer options with production capacities ranging up to 500–700 kg per hour.
Production Process
Preparation: The cheese curd is boiled until it reaches a paste-like consistency.
Feeding: The cheese paste is poured into the machine’s hopper.
Forming: The cheese takes on a "ball" shape through molds or a cutting system inside the machine.
Cooling and Brining: The formed balls are typically transferred to a tank of cold water or brine to maintain their shape.
These machines are preferred by facilities producing breakfast "topi" cheeses, mini mozzarella balls used in salads, and snack cheeses.
Key Features and Specifications
These systems typically feature the following technical specifications:
Material Construction: A fully stainless steel (AISI 304) body compliant with food safety standards.
Automatic Kneading and Heating: Resistance heating systems are available to maintain the cheese dough at an ideal temperature and ensure a homogeneous texture.
Speed and Weight Control: The auger motors are equipped with electronic speed control (inverter), allowing the production rate per minute and the size of the cheese balls to be adjusted.
Capacity: Industrial models offer options with production capacities ranging up to 500–700 kg per hour.
Production Process
Preparation: The cheese curd is boiled until it reaches a paste-like consistency.
Feeding: The cheese paste is poured into the machine’s hopper.
Forming: The cheese takes on a "ball" shape through molds or a cutting system inside the machine.
Cooling and Brining: The formed balls are typically transferred to a tank of cold water or brine to maintain their shape.
These machines are preferred by facilities producing breakfast "topi" cheeses, mini mozzarella balls used in salads, and snack cheeses.