45 Years of Experience
Cream Cheese Applications Up to 50% greater heat‑transfer surface compared to conventional kettles, eliminating burn‑on in viscous products The Indirect Heating and Vacuum Melter is a double‑shaft thermal processor engineered to mix, cook, and cool high‑viscosity dairy products, such as cream cheese, within a single enclosed vessel. The system is equipped with a high‑pressure, full‑coverage steam jacket that provides significantly greater effective heat‑transfer area than traditional hemispherical kettles. This optimized geometry maximizes thermal contact while enabling precise temperature control through indirect heating. Product movement is ensured by double ribbon or screw agitation, specifically designed to handle dense, high‑solids formulations. A bidirectional, spring‑loaded scraper system continuously removes product film from the vessel walls, preventing localized overheating and eliminating burn‑on during cooking. For cream cheese processing, this configuration ensures uniform heat distribution, preserving smooth texture and preventing degradation caused by hot spots. The same vessel can be operated under vacuum conditions, allowing rapid cooling without condensation and enabling efficient deaeration. Optional integration of vacuum or cryogenic cooling consolidates multiple production stages into a single batch operation. By reducing thermal cycle times, preventing product losses due to burning, and guaranteeing homogeneous texture, the Indirect Heating and Vacuum Melter significantly improves process efficiency and profitability in cream cheese melting lines.
