Higher cheese yield, zero cook water
Gain precise control over your cooking process with Tetra Pak® Cooker Stretcher DDA. Its patented heated auger technology and a waterless cooking system – where heating water circulates internally and is never in contact with the product – help you retain more fat in the curd, contributing to higher yield.1 Ingredient-addition capabilities and built-in pH measurement support consistent, repeatable product quality. Compared to traditional wet cooking methods, the closed-circuit heating of dry cooking also lets you reduce water consumption1 and energy loss.1 Our cheese technology experts can help you explore – and realise – your recipe ideas to truly leverage the benefits of dry cooking. The machine also features a hygienic design, with an open channel frame that reduces bacterial harbourage areas.
Quick facts
For dry cooking and stretching of mozzarella.
Capacity
Depending on product type
Applications
Cooking and stretching of pasta filata-style curd in the making of mozzarella, provolone or pizza cheese.
Premium whey collection and waterless cooking system
Our waterless cooking system uses heated counter-rotating augers and integrated sensors across three precision-controlled sections to cook, stretch and blend pasta filata with no water needed. The result is greater control over texture, consistency and ingredient distribution, from curd in to moulder out.
Watch the video to see every stage of the process in action.
Premium whey collection and waterless cooking system
Our waterless cooking system uses heated counter-rotating augers and integrated sensors across three precision-controlled sections to cook, stretch and blend pasta filata with no water needed. The result is greater control over texture, consistency and ingredient distribution, from curd in to moulder out.
Watch the video to see every stage of the process in action.
Features
Nine heating circuits
Optimal process control
The machine has nine heating circuits. Each of the three sections has a heated jacket, a low-pressure steam hood to prevent burning of curd, and a set of heated augers. The heating circuits can be individually adjusted and controlled to achieve the required temperature.
Whey recovery
Increased revenue
Since dry ingredient addition can occur in the second section of the machine, it is possible to capture premium whey in the first section. In the first section, the half-pitch auger section separates the whey from the curd and transfers the whey to a collection tank. Similarly, whey can be recovered from section two and three for further processing.
Waterless cooking
No cook water, heat retained
The Tetra Pak® Cooker Stretcher DDA eliminates the need for cook water, as the heating media is recirculated in an enclosed tube and jacket. Furthermore, the enclosed heating circuits retain heat within the system, minimising thermal losses.
Dry dual augers
Gentle cooking
With precise heating, hot water enters in the auger shaft, returns on auger flight and then recirculates. The patented low shear auger design provides gentle fiber alignment and allows for a wide variety of cheese temperature, body and pH.
Hygienic design
Hygienic and fully CIPable
A controlled zoned CIP process and the spray design ensure a more efficient cleaning than traditional flood cleaning. The hygienic seal design also facilitates easy and safe cleaning. Actuated retracting CIP spray nozzles ensure an optimized cleaning pattern over the dual augers. Furthermore, the open channel frame design reduces potential bacterial harborage points.
Reduced fat loss
Increased yield
One of the benefits of dry cooking is that the fat is never washed away, contributing to higher yield.
Options
Integrated weigh plate
Precise dosing
The integrated weigh plate in combination with a speed roller measure the weight and velocity of the cheese. This precise information enables accurate dosing of salt and other ingredients with excellent repeatability. And as the Tetra Pak® Cooker Stretcher DDA handles the dosing, there is no need for a separate dry salting machine– resulting in a smaller footprint as well.
pH sensing
Quality control
To secure product quality in the whey plant as well as in the cheese plant, the machine continuously measures the pH in section one.
1. Compared to traditional wet cooking using Tetra Pak® Cooker Stretcher SAW, at a production baseline of 6,000 kg cheese per hour. Yield improvement is based on higher Fat in Dry Matter (FDM) retention in the dry cooking process. Water and energy savings are derived from the closed-circuit heating design. Actual results depend on site-specific conditions. Contact us for details.