EasyTherm

WORLD-LEADING MOZZARELLA & PIZZA CHEESE TECHNOLOGY

CONTINUOUS DRY COOKER & STRETCHER

  • Up to 5% yield gain
  • No bath cook water
  • 500kg/h up to 6,000kg/h
  • Flexibility through dry ingredient addition
  • Low operating cost, fast ROI
Mozzarella & Pizza Cheese cooker stretcher: EasyTherm (ex GPiCS)

EasyTherm

Produce mozzarella and pizza cheese continuously without bath cook water using the direct steam injection cooker: The Natec Network EasyTherm. The EasyTherm allows for ingredient addition, yield gains of up to 5%, delivers fast and full CIP (Clean-In-Place), in a hygienic fully enclosed design.

It is specifically designed for the sensitive nature of mozzarella and pizza cheese.

Pasta filata

Download datasheet

Food applications Mozzarella, Pizza cheese, Pasta filata

Benefits

  • Improved product quality
  • Reduced energy cost with direct steam injection
  • Wastes no protein or fat (old tech wastes 2 to 3.5%+)
  • Fully enclosed, CIP-able, hygienic design ensures product safety
  • Flexible parametres to produce a range of mozzarella and pasta filata specifications
  • Opportunity to add ingredients and increase yield
  • No bath cook water - therefore no secondary processing to recover losses
  • Fully automated production & CIP integrated into complete process lines

Options & attachments

  • Dry ingredients addition system
  • Liquid dosing system
  • Cyclone for pneumatically delivering curd
  • Further options on request
 
 

Technical data

Capacity data

  • 500 - 6,000kg/h (1,100 - 13,230lb/h)

Heating temperature

  • Up to 70°C (158°F)

Run time

  • Up to 30 hours

Utilities

  • Steam, air, water and power as required

Cleaning

  • Stand alone, or integrated into CIP system

Execution

  • Construction materials meet all the requirements of the food industry
 
 
 

 
 

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