Cream Cheese Cooker
All machine components made of high-quality stainless steel (AISI 316/304)
Internal capacity: 50 kg to 500 kg per batch
Top agitator (up to 110 RPM) with wall scraper
Bottom agitator (up to 3000 RPM)
Automatic cooker opening and closing
Fully automatic cooker tilting mechanism
Product inlet and outlet
Automatic self-cleaning inlet
Cooking blades made of high-quality stainless steel (AISI 316)
Additives hopper located at the top for ease of operation
Fully automatic lid opening and closing
Italian-made PLC control screen
Vacuum extraction system
Direct steam injection
Pressure relief valve
Steam purification filter
Steam pressure gauge
Installation connections and accessories
Vacuum pressure gauge
Vacuum pump
Jacketed steam heating
Full cooking process control via PLC screen
Lobe pump located beneath the cooker for easy discharging and filling
Deaeration tank located next to the cooker
Deaeration tank operates via an automatic steam-assisted extraction system
Secondary lobe pump connected to the filling machine
Key Details of the Cream Cheese Cooker
The industrial cream cheese cooker is a unit that combines cooking, heating, mixing, and homogenization to produce smooth, uniform, and spreadable cream cheese. Hygienic processing vessel made of food-grade stainless steel (AISI 304 or AISI 316L) according to specifications.
Double jacket for steam heating or direct steam injection.
Powerful mixer designed to handle high-viscosity products.
High-shear homogenization system to ensure a smooth texture and prevent lump formation.
Variable mixing speed control via an inverter, adjustable based on the product type.
Optional vacuum system to remove air, reduce foaming, and improve texture.
Precise temperature control during cooking and homogenization.
Control panel equipped with a PLC and touchscreen interface to manage temperature, time, and mixing speed.
Capability to program and save various production recipes.
Vacuum pump suitable for high-viscosity products to transfer cheese to the filling machine.
Direct integration capability with the filling and packaging machine.
Hygienic internal design with polished welds to prevent cheese residue accumulation.
Easy cleaning and sterilization, with the option to add a CIP (Clean-in-Place) system.
Pressure and temperature safety systems, including safety valves suitable for steam operations.
Key Production Features:
The cooker ensures uniform heat distribution, effective ingredient melting, homogenization of fats and proteins, a smooth and stable texture, and a reduction in lumps and air entrapment within the product.
Available in various batch capacities: 50 kg, 80 kg, 100 kg, 200 kg, 300 kg, and 500 kg.
