Steam fusion cooker designed for developing new foods
companies can use for developing new food products.
Gold Peg International says it has adapted its JR RotaTherm system for running research and development trials on sauces, soups, fruit, dairy desserts, meat, cheese and other products, with minimal waste when changing formulas during the processing of such foods. The RotaTherm Continuous Cooker is a flexible direct steam fusion cooker.
The JRX RotaTherm test version of the cooker has six direct steam injectors to fuse steam with the food product. It has a general throughput range of 200-800 kg/hr. Production runs can last up to eight hours. Extended run times and increased automation is available by upgrading to an 'X' model.
The JRX RotaTherm was purpose built for Jeneil Biotech in the US, which requested the adapation for use in the company's research and development department. The Jeneil JRX system has an operating rate of 230 kg/hr during the pasteurising of products for a maximum of 72 hours. It can process 120kg/hr UHT for up to 24 hours.
"This system enables customers to trial the advantages of the RotaTherm direct steam fusion cooker, including the significant benefits provided by continuous cooking of research and development product applications at the Jeneil Biotech facility," Gold Peg International stated. "The RotaTherm Continuous Cooking system gives manufacturers an edge over traditional processing technology, such as retort and SSHE (Scrape Surface Heat Exchanger), as it delivers no product burn-on, constant superior product quality and formulation flexibility - low to high viscosity with or without particulates."
