Cheese curd chopped to uniform size particles is transfered to Sp Makina Dry Cooking & Kneadıng.
Here; it is exposed to direct/indirect heating through the spirals inside cooking vessel. Steam can be directly applied through the jacket or hot water heated by the steam can also be used for heating. As the spirals can move back and front; heated cheese curd is also kneaded inside the vessel. Operator can easily control the heating temperature and kneading timing through the control pannel.
Material : AISI304 Stainless Steel
Capacity : 200 lt/h > 1000 lt/h
Electric Consumption : 380 V / 50 Hz, 6,5 kW
Helix System : 3 kW, Speed Controlled
Control : PID / PLC (Optional)
Instant Display of Curd Weight
Hygenic Connection PT100 Temperature Transmitter
Steam Enjectors and Steam Filter
Jacket Heating for Different Product Types/Recipes
Portable CIP Ball
Operator Platform
