Mozzarella cooker stretcher for continuous production
Producing high-quality mozzarella and pasta filata on an industrial scale requires a continuous process that minimizes ingredient loss and maximizes uptime. Traditional methods involving batch cooking can lead to significant waste and slower production times, posing challenges for high-throughput operations.
Cook and stretch mozzarella using steam injection
The GPiCS from Hochland Natec is a continuous cooker stretcher that utilizes direct steam injection to produce mozzarella and pasta filata without the use of bath cook water. This method reduces protein and fat waste, typically seen in older technologies. The system features a patented design that maintains high product quality by accurately heating the sensitive curd. With a capacity ranging from 500 to 6,000 kg/h and up to 30 hours of continuous operation between clean-in-place (CIP) cycles, the GPiCS is built for efficiency and productivity. Additionally, the fully enclosed, hygienic design ensures product safety. Ingredients can be added to increase yield, and the system is flexible enough to produce a variety of mozzarella and pasta filata specifications.
Benefits
- Reduces ingredient waste with direct steam injection
- Continuous operation for up to 30 hours between CIP cycles
- Fully enclosed and hygienic design ensures product safety
- Flexible parameters for varied product specifications
- Accurate heating maintains high product quality