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Efficient mixing with cooling reduces batch times, improves consistency, and delivers premium quality, with less waste.
MIXING WITH COOLING
Cool in Minutes with Consistency in Every Batch
Consistent Quality Without the Wait
Soft cheese production doesn't have to mean long cooling times. Traditional methods often take hours, creating bottlenecks and risking inconsistent texture. With Handtmann mixing and cooling technology, batches are cooled in minutes. Independent spiral control and integrated cooling deliver the precise product quality you need, efficiently, gently and reliably.
How it Works
Our IVM mixers use to independently controlled spirals for speed, direction and timing. This design provides gentle, uniform mixing without the need for a center shaft. Integrated cooling is achieved through the direct injection of cooling agent into the product, rapidly removing heat during the mixing process. Together, this creates precise control over batch, texture and temperature, shortening batch times, improving consistency, and protecting product quality.
Proof in Action
In a Mexican style cheese trial, Handtmann mixing with integrated nitrogen injection cut cooling time from 5 hours to under 10 minutes. The faster process increased production throughput by 20 - 30%, eliminated manual cooling steps, and preserved product quality with consistent texture across every batch.
KEY BENEFITS
More Uptime
Fast cooling keeps lines moving and production on schedule
Better Quality
Gentle, shaft-free mixing means consistent results and less waste
Higher Efficiency
- Shorter cycles maximize throughout and reduce bottlenecks
"Efficiency isn't the future. It's now."
