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FAQs

Frequently Asked Questions

Yes, the RotaTherm® is capable of Aseptic food manufacture. Gold Peg’s Aseptic RotaTherm® can handle particulates up to 25mm.

(Click here to view RotaTherm® Capabilities and Applications)

Yes, the RotaTherm® is pasteurisation capable. The RotaTherm® can deliver your required pasteurisation quickly and efficiently through even heat treatment and HTST.

(Click here to view RotaTherm® Capabilities and Applications)

Yes, the RotaTherm® is sterilisation / UHT capable. The RotaTherm® can deliver your required sterilization / UHT quickly and efficiently through even heat treatment and HTST heating profile.

(Click here to view RotaTherm® Capabilities and Applications)

Yes, culinary steam is used for direct injection into the product as the heating mechanism. It has been used in commercial food processing for many many years. Culinary steam is made by using food grade chemicals in the boiler and subsequent filters specifically for this purpose. Gold Peg offer a Steam Management system (SMS) or steam rig for this purpose.

(Click here to view Ancillary Equiment - SMS)

Sterilization / UHT kills the microbes and their spores while the Aseptic system maintains the sterility of the product thus guaranteeing safe food and delivering longer shelf life. Gold Peg offer RotaTherm® cooking systems that can deliver to both requirements.

(Click here to view RotaTherm® Range)

On the menu on the top right of this page, select video, or click on this Gold Peg video link. There are also some food product videos to view.

Gold Peg offer technical support and trouble shooting for our systems as well as food technology expertise, spare parts, trial systems and consulting.

Learn more about Gold Peg services.

The pipe connecting the RotaTherm® direct steam injection continuous cooker to downstream is called the Hold Tube.

The length and diameter of the Hold Tube is calculated as required for the processing of the product.

The purpose of the Hold Tube is to HOLD the product at the aim temperature for a required time to achieve the required product quality / regulation requirement.

The RotaTherm® direct steam injection continuous cooker heats the product to the aim temperature. The product then flows on into the HOLD TUBE, then continues downstream for cooling / filling etc.

The HOLD TUBE is a standard and essential component of the system.

(Click here to view how the RotaTherm® works)

Vacuum Flash Vessel. We use VFV to refer to direct cooling that uses vacuum. They can also be referred to Vacuum De-aeration vessels or systems. The VFV allows you to cook to one temperature and then subsequently cool the product to the set point temperature required by the filling equipment, while removing entrained air from the product.

(Click link to view Cooling Systems information)

In the processed cheese world, SOS stands for Slice-On-Slice. SOS are squares of processed cheese that are stacked directly on top of each other. They are generally used in food service businesses such as take away food chains on hamburgers and the like. They are NOT individually wrapped.

Learn more about processed cheese cooking equipment.

Sterilize In Place. SIP refers to the method of sterilizing the system prior to processing product. The SIP system is fully automated. A SIP system can included in your RotaTherm® Continuous Cooking system.

(Click link to view RotaTherm® Capabilities and Applications)

It stands for Direct Steam Injection – a process where by steam is directly injected into the product stream. The RotaTherm® uses, Gold Peg's proprietary designed, direct steam injection technology as its heating mechanism.

(Learn more about How the RotaTherm® works)

Culinary steam is used for direct steam injection cooking. It has been used in commercial food processing for many many years. Culinary steam is made by using food grade chemicals in the boiler and subsequent filters specifically for this purpose. Gold Peg offer a Steam Management system (SMS) or steam rig for this purpose.

(For more information on Steam Management Systems)

It stands for Programmable Logic Control. The RotaTherm® is supplied with the specifically designed Gold Peg PLC which is programmed to your requirements including level of automation.

(Click here to view Gold Peg Control System)

Ultra-High Temperature processing, or ultra-heat treatment, is the partial sterilization of food by heating it for a short time, around 1-2 seconds, at a temperature exceeding 135°C (275°F). The high temperature reduces the processing time, thereby reducing the spoiling of nutrients. The RotaTherm® is UHT capable.

(Click here to view RotaTherm® Benefits and Applications)

It is the partial sterilization of foods at a temperature that destroys harmful microorganisms without major changes in the chemistry of the food. Pasteurisation cook temperature is generally from around 70ºC, however it is dependent on the product / process. The RotaTherm® can deliver your required pasteurisation quickly and efficiently through even heat treatment and HTST.

(Click here to view RotaTherm® Benefits and Applications)

Maintaining the bacteriological sterility achieved through sterilization / UHT. Gold Peg’s Aseptic RotaTherm® can handle particulates up to 25mm.

(Click here to view RotaTherm® Capabilities and Applications)

It is the elimination of microbiological organisms. It is beneficial to sterilize a product as it increases its shelf life. Sterilizing cook temperature is generally from around 120oC, however it is dependent on the product / process. The RotaTherm® can deliver your required sterilization quickly and efficiently through even heat treatment and HTST heating profile.

(Click here to view RotaTherm® Benefits and Applications)

It is the industrial equipment modules that are required. Generally this is outlined by stating the starting and finished point for the supplier involved. Gold Peg supply equipment that we integrate to form complete processing lines.

(Click here to view Solutions Overview and Interactive RotaTherm® Demonstration)

It stands for High Temperature Short Time and refers to a processing that takes the product to its temperature in a very short time. This is beneficial as it minimizes the product exposures to heat treatment.

(Click here to view RotaTherm® Capabilities and RotaTherm® Works)

Mechanically Deboned Meat. It is the meat they extract from the chicken (or cow) after the major cuts have been taken. After the major cuts have been taken there is still meat caught on the bones and they recover it using commercial mechanical deboning equipment. MDM is usually a raw product that also contains fat. The RotaTherm® is ideal for MDM rendering process as it delivers even heating of the product and reaches cook temperature very quickly.

Learn more about the RotaTherm®'s Capabilities and Applications

It is the time / temperature relationship of the process. It is like a temperature / time map that the product travels through processing. Starting temperature, cook temperature, holding temperature and time, cooling temperature. The RotaTherm® is capable of various heating profile even within the cooking column.

(Click here to view How RotaTherm® Works)

Maintaining the shape / characteristics of the particulate through the processing i.e. a cube of carrot. The RotaTherm® can maintain the integrity of particulates up to 25mm (1”). The carrot piece will still look like a fresh piece of carrot at the end of the process.

(Click the link to view RotaTherm® Capabilites and Applications)

It basically looks the same as a still photo except the bottom of the rotor can be seen spinning. This is visible but protected from access by side guards. It is a totally enclosed system so the product is not visible once it entered the cooking zone.

(Click here to view Video - cook and process (Lo-Resolution (746k)) , (Hi-Resolution (2.04mb))

(Click here to view Interactive RotaTherm® Demonstration)

This is the space on the ground that the equipment occupies. In the case of the RotaTherm®, the footprint is 1m x 1m.

(Click here to view RotaTherm® Benefits)

Auger Feed Hopper. The AFH is one type of feed system that Gold Peg offers. The AFH is used to provide constant feed of feed medium to high viscous products (which do not flow) to the downstream RotaTherm® cooker.

Read more about the Auger Feed Hopper - Feed system.

Gold Peg international Cooker Stretcher.

The GPiCS is Gold Peg's Natural Mozzarella cooking stretching system. It has no bath cook water, a totally enclosed hygienic design, ingredient addition ability, very low shut down waste and fast & full CIP.

Read more about the GPiCS.

Gold Peg international Cooker Stretcher.

The GPiCS is Gold Peg's Natural Mozzarella cooking stretching system. It has no bath cook water, a totally enclosed hygienic design, ingredient addition ability, very low shut down waste and fast & full CIP.

Read more about the GPiCS.

In the processed cheese world, IWS stands for Individually-Wrapped-Slices. IWS are squares of processed cheese that are individually wrapped in a plastic film. IWS processed cheese is generally a retail product used by people at home to put in lunch boxes, on sandwiches, to melt over food etc.

Learn more about processed cheese cooking equipment

Processed Cheese.

Generally we spell out Processed Cheese but sometimes in documents or presentation due to lack of space or speed of the moment we use PC. Sorry if this has caused any frustrations or confusion.

Read more about the Processed Cheese.

Process Flow Diagram. It is a diagram that shows the equipment modules included in the scope of supply that form the process. The process generally flows from left to right. It is the basics of the process but is not a design drawing.

Our PFDs generally include a RotaTherm® continuous cooker and ancillary equipment to form a processing line appropriate for your product.

(Click link to view How RotaTherm® Works and Ancillary Equipment)