Tetra Pak® Cooker Stretcher DAW 10
Tetra Pak® Cooker Stretcher DAW 10

High capacity mixing and stretching

  • High capacity is possible thanks to two sets of dual augers
  • Approximately half the footprint (6.5m2) of standard equipment for this capacity
  • Minimal maintenance, thanks to dimpled auger body that eliminates the need for coating

Features

Dimple pattern

Dimple pattern

Creates a natural, non-stick effect

During cooking, it is natural for cheese to stick to the heated product contact surfaces of the auger body. Having a dimple pattern on these surfaces significantly reduces this sticking and makes cleaning much easier. It also eliminates the need for a coating on the auger body.

Two sets of dual augers

Enables higher capacity production

To achieve a higher capacity, this machine is designed with two sets of dual augers. The first set transports the curd through a turbulent water flow while heating the curd to melt-and-stretch temperature. The second set thoroughly mixes and stretches the cheese, taking full advantage of the natural roll-back effect of the curd as it passes through the outlet.
Dual heat exchange system

Dual heat exchange system

Maintains product quality and yield

The dual system uses one brazed plate heat exchanger to heat utility water by steam. This utility water then flows against the cook water in a shell and tube heat exchanger. This allows a lower temperature to raise the temperature of the cook water to the required level, minimizing the risk of fouling and denaturation of proteins, ensuring a good end product flavour.

Cream tank

Cream tank

Reduces fat loss

During production, fresh water is added to the cooker-stretcher, typically at 2 litres /minute. Excess flush-water flows over into the cream tank. When the liquid in the cream tank reaches a certain level, its contents are pumped to a separator for the fats to be recovered.

Heated water jackets

Maintain a consistent water temperature

One water jacket is wrapped around the front of the auger bodies and another around the back. Heated water is circulated inside the jackets, helping to keep the temperature of the cook-water consistent. The temperature of the water in the jackets can be controlled independently of the cook-water, and independently of one another.

Automatic water fill

Automatic water fill

Keeps an optimal level of water flowing through the unit

This feature is designed to correct the water level if it drops too low at any time during production. A sensor in the water box detects the water level, automatically opens the water valve and refills the unit when necessary. Keeping an optimal level of water flowing through the system ensures that the process runs smoothly, with a minimum of fat losses.

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