Benefits
High output
- High output capacity to meet increasedHigh output capacity to meet increasedproduction rate / Up to 12,000 kg/h
Low exit temperature
- Minimal product temperature changencreased productivity as a result of easy cleaning
Lower formulation cost through highLower formulation cost through highsurface area / Small particle size of 2.8 mm
- Provides more exposure and increasedProvides more exposure and increasedutilisation of functional components(young cheese intact casein) which enables complete and consistent melting and proteinhydration – emulsification during cooking
Reduced risk of foreign matter
- No metal-to-metal contact surfaces
- No cutting knife
- Foreign matter catcher