Mixing with Cooling for Cheese
The mixing technology developed by Handtmann Inotec IVM mixer with gas cooling has two spirals and no center shaft. Each ribbon is independently controlled and individually set for speed, rotational direction and interval timing. Resulting in customized mixing behaviors for each product that deliver the desired product quality in dramatically reduced mixing and cooling times.
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Cool in minutes
not hours
Soft cheese product is cooled with mixing from 100°/110° to 38°/40° in approximately 8 minutes. The exact mixing/cooling time will vary depending on product volume and desired texture.
No shaft
No Problem
The elimination of shaft obstructions and the IVM’s mixing vessel combine to make the cheese transfer efficient and complete with virtually no waste.
Ready to shorten your cooling times?
Co-Extruded Products
Explore the creative possibilities with creative Handtmann co-extrusion technologies, including interesting products like cream cheese logs with a fig jam center and cheese snacks in small tightly sealed pods made with alginate casings for a quick, environmentally-friendly energy burst for people on the run! Handtmann advanced co-extrusion technologies ensure exact portions and consistent casing-to-filling ratios with high production efficiency.
Targeted Programs
Technical Experts. Timely Response.
Whether minimizing downtime, responding to an emergency, making sure every training class effectively transfers information, or tracking a scheduled service so everything is ready when the technician arrives, Handtmann knows the cost to customers of wasted time and energy. Each Handtmann service product is designed and delivered to optimize their value to customers with efficient implementation, minimal stress or disruption and excellent ROI.
- Onsite Installation and Training
- Service Training to Optimize Performance & Increase RunTime
- 24/7 Online Parts Ordering
