The equipment covered by these standards may include unitized sections that act as receiving reservoirs, pre-heat or cooking sections (direct or indirect), integral heating media systems, stretcher sections, discharge reservoir and discharge ports. The cheese equipment shall begin at the point where cheese curd is introduced and shall terminate at the point where cooked and stretched cheese is discharged. With regard to the use of steam, hot water, or other forms of heating media, the equipment shall begin and end at the manufacturer's supplied fittings. (Cheese dicers, mills, cyclones or similar appurtenances attached to the receiving reservoir are not covered by these standards.)

In order to conform to these 3-A Sanitary Standards, Italian-type pasta filata style cheese cookers shall conform to the following design, material, and fabrication criteria.