Ricotta cheese cooking room designed for maximum productivity and hygiene, with an automated cooking cycle, that conforms to HACCP standards. The plant has a range of features for the cooking room and hood.
SEALED SERVICE TRENCH
New installation system for steam-jacketed kettles using a sealed service trench below floor level, to facilitate cleaning and remove valves and other accessories from the cooking room which can collect dust and grime.
SPECIAL COOKING HOODS
Specially-designed cooking hoods create a circular air-flow above the kettles, which forms a barrier between the kettles and the rest of the cook room. The barrier can reduce the removal of inside air to as little as 5%, which allows for airconditioning the cook room and adjoining facilities without wasted energy. The cooking hoods force in air from above through a filtering system, blow the air over the kettles, and draw the heated air/vapor back up through the same hood.
A PLC-based control system reduces man-hours and increases productivity by automatically monitoring and regulating the cooking machinery.