概览
利乐®热煮拉伸机DAW 2/6
用于帕斯塔费拉塔奶酪的热煮拉伸设备
利乐热煮拉伸机DAW用于热煮和拉伸帕斯塔费拉塔风格的凝乳，从而制作马苏里拉奶酪、波萝伏洛干酪或比萨奶酪。
产能
3.6吨/小时（或8,000磅/小时）
应用
帕斯塔费拉塔乳酪
Thorough mixing and stretching
- Dual overlapped augers enable thorough mixing and stretching of a broad spectrum of pasta filata cheeses
- Compact, space-saving design
- Minimal maintenance, thanks to a dimpled auger body that eliminates the need for coatinga
特点
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.
Dual auger
Enables thorough mixing and stretching
The two augers thoroughly mix the cheese. They are positioned optimally to take full advantage of the natural roll-back effect of the cheese as it is passes through the outlet. In this way, it gives the best possible mixing and stretching performance.
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.
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.
