Benefícios
Empregando tecnologia patenteada de agitador aquecido, a Tetra Pak® Cooker Stretcher DDA oferece maior rendimento, mais flexibilidade e menor impacto ambiental. O aumento do rendimento é obtido por meio da redução na perda de gordura. Em comparação com métodos tradicionais, o cozimento a seco elimina águas residuais, reduz a perda de energia e garante produtos de qualidade consistente, repetível e elevada. Nossos especialistas em tecnologia de queijo ajudam você a desenvolver e implementar suas ideias de receitas, maximizando os benefícios do cozimento a seco. A máquina também possui um design altamente higiênico, com estrutura de canal aberto que minimiza áreas propensas ao acúmulo de bactérias.
Resumo
Para cozimento a seco e estiramento de coalhada de pasta filada, na produção de mussarela, provolone e outras variedades de queijos semelhantes.
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
Características
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.
