Dry Boiling Machine
A dry-cooking machine is a device that allows cheese curds to be kneaded using direct or indirect steam instead of hot water; it is primarily used in the production of hard and semi-hard cheeses such as Cheddar and mozzarella. The key difference from wet cooking is that it minimizes the cheese’s loss of fat and dry matter, resulting in a more elastic and homogeneous texture.
Key Features
Operating Principle: While the curd is kneaded by the helical augers (screw arms) in the tank, it is cooked using jacket heating or direct steam injection.
Vacuum Feature: The vacuum system found in some advanced models (such as Kromel products) minimizes air pockets and unwanted odors in the cheese.
Material: In accordance with hygiene standards, the entire unit is manufactured from AISI 304 or AISI 316 grade stainless steel.
Capacity: Operates on a batch (load) basis; options are available ranging from approximately 40 kg up to 600 kg per load.
Estimated Prices
Prices vary depending on capacity, brand, and exchange rates:
Rocket-Type (Small-Scale): Starting at approximately $16,000 + VAT.
Screw-Type (High Capacity): Prices for industrial-scale models can reach up to around $34,000.
Operating Principle: While the curd is kneaded by the helical augers (screw arms) in the tank, it is cooked using jacket heating or direct steam injection.
Vacuum Feature: The vacuum system found in some advanced models (such as Kromel products) minimizes air pockets and unwanted odors in the cheese.
Material: In accordance with hygiene standards, the entire unit is manufactured from AISI 304 or AISI 316 grade stainless steel.
Capacity: Operates on a batch (load) basis; options are available ranging from approximately 40 kg up to 600 kg per load.
Estimated Prices
Prices vary depending on capacity, brand, and exchange rates:
Rocket-Type (Small-Scale): Starting at approximately $16,000 + VAT.
Screw-Type (High Capacity): Prices for industrial-scale models can reach up to around $34,000.