Avantages
Utilisant la technologie brevetée de mèche chauffée, le Tetra Pak® Système de cuisson et d'étirage DDA offre un rendement plus élevé, une meilleure flexibilité et un impact environnemental réduit. Le rendement accru est dû à une réduction de la perte de matière grasse. Par rapport aux méthodes de cuisson humide traditionnelles, la cuisson à sec vous permet également d'éliminer les eaux usées et de réduire les pertes d'énergie, tout en garantissant une qualité des produits constante et élevée. Nos experts en technologie fromagère peuvent vous aider à explorer, et à concrétiser, vos idées de recettes pour tirer véritablement parti des avantages de la cuisson à sec. La machine se caractérise également par une conception très hygiénique, avec une structure à canal ouvert qui réduit considérablement les zones de prolifération des bactéries.
Données clés
Pour la cuisson à sec et l'étirage du caillé de type pâte filée, dans la production de mozzarella, de provolone et d'autres variétés de fromages similaires.
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
Caractéristiques
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%.
