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The RotaTherm® Direct Steam Injection Continuous Cooker can heat to your aim temperature in approximately 20 seconds. Once at the required temperature, your product can then be held precisely at the correct heat so that micro-organisms are eliminated in accordance with pasteurisation or sterilisation (UHT) procedures. Due to superior design, the RotaTherm® Continuous Cooker is able to operate for 92 hours at a time. It can cook to temperatures over 100°C and, importantly, is a totally enclosed hygienic system. This means your product is not exposed to the environment once it has been continuously fed into the cooker.
The RotaTherm’s® rotor also breaks up ‘laminar flow’, creating ‘plug flow’ in the cooker, so that all of your product receives the same heat treatment. The cooking column, top elbow and rotor are also temperature managed to address burn on and delivers automatic temperature control within specific set points.
Steam is injected into the cooking column through non-burn jets and is mechanically mixed and fused with the product by a speed-adjustable rotor. The variable speed allows you to be able to fine-tune the amounts of mechanical work/energy/shear on the product being cooked.
At the end of the process the product is directly cooled and de-aerated by vacuum cooling to a set point, gently cooled indirectly, or in a combination appropriate for the particular product.
For a further understanding of how the RotaTherm® Continuous Cooker works go to the Interactive Brochure.
If you have any specific questions you would like to ask us about how RotaTherm® Continuous Cooker works, don’t hesitate to email us at enquiries@goldpeg.com or return a contact us form.
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