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The problem with dairy and conventional cooking systems, such as batch cookers and scrape surface heat exchangers, is that they are notorious for burning product onto the sides of vessels – creating burnt particles and effecting product quality and flavour. The RotaTherm® Continuous Cooking system, thanks to superb contact surface temperature management and its special direct steam injection system combined with using good manufacturing practices, is able to produce clean product over continuous long runs. Processed cheeses, mayonnaise, cream cheese, mascarpone, desserts, dairy based sauces and many more dairy products benefit from processing with the RotaTherm® continuous cooking system.
If you have any questions you would like to ask us about dairy products & our industrial cooking equipment, don’t hesitate to email us at enquiries@goldpeg.com or return a contact us form.
