Continuous Steam Boiling Machines
Continuous steam blanching machines provide an alternative to boiling with hot water for the production of different types of cheese with boiled curd, such as fresh mozzarella, knitting, pizzeria sticks, scamorza or kashkaval. Using this technique, steam is combined with the product so that no scalding water or whey is formed as a by-product. This minimizes the need for liquid recovery, skimming or cooling and can save up to 30% energy. Steam scalding also increases production efficiency by up to 1% compared to stretching with hot water.
