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Giovedi, 7/1/10 |
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Steam cooker machine |
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from 60 up to 250 kg per batch |
Main structure in stainless steel AISI304, and any parts in direct contact with product (processing area) in stainless steel AISI316. Full covering by means of Teflon du Pont pellicle. Other parts are sand-blasted.
Designed for the production of drawn-curd cheese by means of steam melting, using fresh and frozen curd, and various foodstuff ingredients. Constructed with double chamber to prevent heat dispersion.
Raw material introduced into the chamber manually from an upper compartment.
The loading hatch is closed through pneumatic system In the processing compartment, the transformation of the material into the stretched mixture, acquiring the right degree of fibrousness and the desired moisture, takes place thanks to the combined action of two counter-rotating augers of suitable dimensions and it is completed by stretching area (with reels) assembled after cooking section, in order to give to the cheese final moisture regulation and right string cheese structure, avoiding to use any other stretching machine, as normally must be done through other type of similar cooker.
Augers speed regulation by means of inverter.
Steam inlet by injectors assembled in different point, and designed to be clean immediately in case of shutter. Injectors are assembled in position so as to convey the maximum amount of steam "according recipe", and to avoid faster shutter speed because of direct contact with the mass under processing. |
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