Données clés
Équipement de cuisson et étirage pour la production de fromages à pâte filée
Le Tetra Pak® Système de cuisson et d'étirage DAW 10 est conçu pour cuire et étirer le caillé de type pâte filée dans la fabrication de fromages comme la mozzarella, le provolone ou le fromage à pizza.
Capacité
5,5 tonnes/heure (ou 12 000 lb/heure)
Applications
Pâte filée
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
Caractéristiques
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
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.
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
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.
