Información rápida
La formadora de queso SAW 8/16 Tetra Pak® está diseñada para cocinar y estirar cuajada de estilo pasta hilada en la elaboración de quesos como el mozzarella, provolone o para pizza.
Capacidad
7,2 toneladas/h o 16 000 lb
Aplicaciones
Queso mozzarella
Unique single auger cooker stretcher
- A high-capacity unit that feeds multiple moulding machines (e.g. 2 x Tetra Pak moulding machine RMC8’s or RMC12’s)
- Gentle handing of curd, with a single low-speed auger in the baffle chamber
- Multiple features ensure a high yield on ingredients - including the cream tank, single auger and dual heat exchange system
Características
Single auger
Maximizes product yield
Uniquely, this equipment has a single as opposed to a double auger. Baffle plates restrict the curd mass as it passes through the auger body, stretching and aligning the fibres as it goes. This design reduces unwanted cutting of the curd and reduces fat losses.
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
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.
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.
