Steamer
A water-bath cooking machine is a piece of equipment used primarily in the production of dairy products such as Cheddar, mozzarella, and dil cheese; it cooks the curd in hot salted water, allowing it to be kneaded and develop an elastic texture. By modernizing traditional methods, it enables a more hygienic and standardized production process.
No image
Basic Operating Mechanism
Cutting: The dough-cutting machine at the unit’s inlet cuts the dough into small, leaf-shaped pieces, ensuring uniform cooking.
Cooking (Blanching): Heated salted water is pumped over the dough. As the screws transport the product through the hot water at a specific speed, it reaches the ideal temperature and consistency.
Kneading and Shaping: The boiled dough is smoothed out by the arms in the kneading section. In many models, an automatic weighing and portioning unit is included at the end of this stage.
Technical Advantages
Non-Stick Surfaces: The screws and chambers in contact with the product are typically made of Teflon-coated or specially sandblasted stainless steel.
Speed Control: Thanks to inverters in the electrical panel, the screw speed—and consequently the production capacity—can be adjusted.
Precise Thermal Control: The water temperature is maintained at a constant level using steam-filled tube coils and heating jackets.
Capacity and Estimated Prices
There are generally three main capacity groups available on the market:
500 kg/hour: Suitable for small and medium-sized businesses.
1000 kg/hour: The most commonly used industrial size, typically including a weighing unit.
1500 kg/hour and above: High-capacity lines that are generally focused solely on boiling and kneading.
Prices vary widely, ranging from 300,000 TL to 1,500,000 TL, depending on the quality of materials used (e.g., AISI 316 stainless steel) and whether a portioning unit is included.
Cutting: The dough-cutting machine at the unit’s inlet cuts the dough into small, leaf-shaped pieces, ensuring uniform cooking.
Cooking (Blanching): Heated salted water is pumped over the dough. As the screws transport the product through the hot water at a specific speed, it reaches the ideal temperature and consistency.
Kneading and Shaping: The boiled dough is smoothed out by the arms in the kneading section. In many models, an automatic weighing and portioning unit is included at the end of this stage.
Technical Advantages
Non-Stick Surfaces: The screws and chambers in contact with the product are typically made of Teflon-coated or specially sandblasted stainless steel.
Speed Control: Thanks to inverters in the electrical panel, the screw speed—and consequently the production capacity—can be adjusted.
Precise Thermal Control: The water temperature is maintained at a constant level using steam-filled tube coils and heating jackets.
Capacity and Estimated Prices
There are generally three main capacity groups available on the market:
500 kg/hour: Suitable for small and medium-sized businesses.
1000 kg/hour: The most commonly used industrial size, typically including a weighing unit.
1500 kg/hour and above: High-capacity lines that are generally focused solely on boiling and kneading.
Prices vary widely, ranging from 300,000 TL to 1,500,000 TL, depending on the quality of materials used (e.g., AISI 316 stainless steel) and whether a portioning unit is included.