メリット
テトラパック® クッカーストレッチャー DDA は、採用された特許取得済みの加熱オーガーテクノロジーにより、生産量を向上させ、柔軟性を強化して環境への影響を軽減します。生産量の向上は、脂肪の損失を減らすことで達成されます。従来の湿式加工処理と比較してドライ式加工処理では、一貫性があり再現性のある高品質の製品を確保しながら、廃水をなくし、エネルギー損失を削減できます。テトラパックのチーズテクノロジーの専門家は、ドライ式加工処理の利点を真に活用するためにお客様のレシピのアイデアの探求と実現を支援します。この機械は細菌の生息域を大幅に削減する開水路フレームを備えた、非常に衛生的な設計も特徴です。
主なデータ
パスタフィラータスタイルのカードのドライ加工処理とストレッチ、モッツァレラチーズ、プロヴォローネ、その他の同様のチーズ品種の製造用。
Higher yield, more flexibility
- Innovative design enables exploration of new product categories and possibilities
- Profitable production through increased yield and reduced production costs
- Low environmental impact and highest level of hygiene
特長
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.
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 salting occurs in the second section of the machine, it is possible to capture premium non-salty 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, salty whey can be recovered from section two and three for further processing.
Waterless cooking
Reduced environmental impact
The Tetra Pak® Cooker Stretcher DDA eliminates the need for cook water, as the heating media is recirculated in an enclosed tube and jacket. The result is a significantly reduced water consumption – with better environmental performance. Furthermore, the enclosed heating circuits effectively reduce heat loss, thereby increasing overall energy efficiency.
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.
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.
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 from dry cooking is that the fat is never washed away, and you can add salt without losing it to the cook water. Yield can be increased by up to 1%.
