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A high-performance, highly effective batch processing system producing a wide range of food products including processed cheese, sauces, cream cheese, mayonnaise & more.



The Natec Network ShearTherm is specifically developed to include basic process requirements and extensive shear and emulsification options, in a modular design that can be individually adapted to the customers’ needs. Many processes are combined and controlled in the small ShearTherm footprint, delivering maximum process, recipe and application flexibility. With full control of all process functions it delivers excellent finished product characteristics and quality – even with particles!

The ShearTherm is the perfect choice for high powder concentrated and plant-based products. In combination with our innovative and unique Magnet for Emulsion (M4E) technology, together with a special multi directional pre-mixer and agitator, it delivers short and efficient mixing of all ingredients.

The integrated vacuum system and different homogenisation units, each with controlled variable speed, guarantees a very high repeatability, short batch cycles,100 % homogeneous and lump free product. Product heating utilises unique direct steam injection while temperature is accurately monitored by self-cleaning temperature probes.

Download datasheet

Food applications processed cheese, cream cheese, spreadable cheese, puree, sauces


Highest control

  • Highest control over processing conditions delivers excellent product characteristic and quality 

Maximum yield

  • Maximises yield - less raw material consumption with less production time

Stable emulsifications

  • Optimum functionality generates stable emulsifications with repeatability quality 

Reduced energy costs

  • Reduced energy costs and space requirements 


  • Easy production and CIP through automatic programs
  • Fully enclosed, CIP able, hygienic design ensuring product safety 



  • Bin lifter for ingredient addition
  • Level measurement for exact dosage traceability 
  • Steam conditioning unit 
  • Powder and ingredient addition systems 
  • Air purge line 
  • Combined discharge and CIP pump 
  • Integration with existing CIP system
  • Duplex filters (for processed cheese)
  • Seamless integration with a UHT RotaTherm cooker
  • Further options available

Technical data

Heating temperature 

  • Up to 98°C (208°F) by direct steam injection


Capacity data

  • Up to 4 batches/h
  • Depending on product and temperature 

Machine data

  • 400 V, 50 Hz, 3 phase
  • Different voltages available



  • Steam, air, water and power as required


  • Stand alone, or integrated into CIP system  


  • All product surfaes are AISI 316L (1.4404) stainless steel