From Curd to Mozzarella: Precision at Every Stage
COMAT mozzarella equipment is designed to efficiently process mozzarella curd through cooking, stretching, and kneading to develop its characteristic fibrous structure, elasticity, and smooth texture. The equipment ensures uniform stretching, consistent product quality, and reliable production performance, with solutions suitable for different mozzarella formats and production capacities.
Fromagex supports your project by working closely with COMAT to identify the right equipment, coordinate process requirements, and adjust to your production and product needs.
Six stages, engineered to work as one line
Les membres de notre équipe sont notre plus grande ressource. Ensemble et avec vous, ils contribuent à faire toujours mieux et à créer des alliances solides.
Automatic Draining System
Whey draining
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Curd-cutting conveyor (NTC)
Curd cutting and transfer
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Stretching machine (M42B)
Curd cooking and stretching
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Moulding machine (M50C04)
Cheese moulding
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Cooling and firming line (MR)
Cheese cooling and firming
Automatic draining system
The automatic drainage system is used to remove excess whey and water from the mozzarella curd during processing. This helps control moisture content, achieve a more consistent product texture, and improve process efficiency by reducing manual intervention and ensuring more uniform drainage before the stretching process.
In COMAT’s line configuration, the automatic drainage system is positioned upstream of the continuous stretching machine and is designed to automate whey removal from the curd.
While the whey is collected, a hot water loop control its temperature. The curd moves forward through a cutting system.
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Curd-cutting conveyor
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Cooking stretching machine
The compact machines from Comat combine the 3 steps of cooking, stretching and moulding for small batch production.
These high capacity machines allow a continuous production up to 3,500 kg/h with a precise cooking with steam.
The machine can then feed the stretched cheese to a moulding machine for shaping into mozzarella balls or other formats.
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Moulding machine
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Cooling and firming line
The COMAT cooling and hardening tunnel is designed to cool and firm mozzarella after moulding, helping the cheese retain its shape and achieve the required consistency before packaging.
The mozzarella moves through circulating chilled water, which removes heat from the product. The controlled cooling helps the mozzarella firm up and maintain its shape, reducing deformation during subsequent handling.At the end of the tunnel, a lifting conveyor transfers the hardened mozzarella out of the tunnel for collection or feeding into the packaging machine.
In a COMAT line, the MR cooling and hardening tunnel is designed primarily for cooling and firming the moulded cheese, while the MS cooling and brining line combines cooling with brining.
What this line gives your operation
This production line offers the following advantages:
Consistency
Precise temperature control of the curd at each steps to achieves consistent pasta filata with the stretch targeted for its final usage.
Operational flexibility
The cooker stretcher allows to produce a wide range of pasta filiata. Associated with the adapted moulder it can produce string cheeses, mozzarella balls of all sizes and mozzarella loaves.
Operational flexibility
Interchangeable moulding cavities and configurable vat cutting groups support multiple formats ( mozzarella, pizza cheese, sticks, etc..), on the same equipment set.