 |
| Next |
Click image to enlarge
The GPiCS cooker stretcher is a low pressure, low shear, direct steam injection continuous cooking and stretching system for Natural Mozzarella production.
It is specifically designed for the sensitive nature of mozzarella and pasta filata curd.
It is a fully enclosed hygienic system, so the product is not exposed to the environment once it has been fed into the GPiCS mozzarella cooking system, which also makes ingredient addition possible.
Read more benefits of the GPiCS.
 |
Gentle Feed: The feed hopper provides the curd to the feeding pump section where it is forward fed to the direct steam injection cooking area. |
|
 |
Clean Product: Steam is injected through proprietary non-burn jets into the specifically designed cooking chamber. The steam is mechanically mixed and fused with the curd. |
|
 |
Safe and controlled: Fully enclosed, low pressure Mozzarella cooking environment. Direct steam injection is the only heating mechanism. There is NO bath cook water. |
|
 |
Temperature Management: Accurate temperature monitoring is provided by GoldPeg™ Reciprocating Temperature Probes. |
|
 |
End Product Flexibility: The curd then continues through a series of modules to complete the kneading of the molten curd mass and receive final stretching to achieve the required consistency.
|
The extruded final Mozzarella product looks and feels (composition, sensory and functionally) similar to product from a traditional wet cookers but without the bath cook water!
The GPiCS Mozzarella cooking system has flexibility and control that allows a wide range of mozzarella and pasta filata varieties specifications to be produced.
Contact us with your requirement or feel welcome to ask us a question about natural mozzarella production or our direct steam injection Mozzarella continuous cooking system!
Video |
