Wet Cooking and Kneading Machine
Classic cooking machine where curd is scalded in hot water and kneaded with counter-rotating spiral screws. Capacity range: 100–2,000 kg/hour.
About This Product
Curd is held in a hot water bath for 3–5 minutes to achieve plastic (stretchable) consistency and is then kneaded with counter-rotating screws. Salt can be evenly applied to the dough via the cooking water. In wet systems, fat and dry matter that transfer into the cooking water represent a loss factor; water recovery and fat separation solutions significantly reduce operating costs. The wide capacity range allows configuration from boutique production to industrial-scale operations.
Features
- Wide capacity range (100–2,000 kg/hour)
- Counter-rotating spiral screws
- Uniform salting via cooking water
- PLC control
- Compatible with water recovery solutions
Technical Specifications
- Material
- Stainless Steel AISI 304
- Capacity
- 100–2,000 kg/hour
- Function
- Spiral kneading
- Automation
- PLC control
- Steam Consumption
- 25 kg/hour
- Power
- 2.2 kW
Technical values are for information only and may change as products are developed. Binding values are stated in the order confirmation.
