这些标准涵盖的设备可能包括作为接收池、预热或烹饪部分（直接或间接）、整体加热介质系统、拉伸器部分、排放池和排放口的组合部分。奶酪设备应从引入奶酪凝乳的点开始，并应在烹饪和拉伸奶酪的排放点终止。对于蒸汽、热水或其他形式的加热介质的使用，设备应在以下时间开始和结束: 制造商提供的配件。 （这些标准不包括奶酪切块机、磨坊、旋风分离器或与接收水库相连的类似附件。）为了符合这些3-A卫生标准，意大利式意大利面filata式奶酪炊具应符合以下设计、材料和制造标准。

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.