The FusionCooker will heat quality mozzarella cheese at up to 10,000 lbs per hour while the InfinityCooker will cook other pumpable product up to 25,000 lbs per hour.  The InfinityCooker is capable of cooking products with fragile particulates up to 1 ¼  inch diameter (30 mm) with minimal damage to the particulates.  It is the perfect answer to cooking process cheese, meat or fruit pie fillings, delicate custard deserts, thick chunky soups and sauces, fruit jelly and compote or cooking any other product that requires precise temperature control including aseptic processing.

Intermeshing Agitation (Patent Pending)

The heart of the FusionCooker is the twin, intermeshing agitation system. The massaging fingers of the two agitators overlap to fold the cheese together as it is pumped throught the mixing column. This unique continuous mixing and stretching system is combined with poppet valve steam injection to provide even heating while stretching the cheese between the overlapping fingers of the intermeshing agitators.

Direct  Steam Fusion

As stiff  mozzarella cheese curd is pumped through the mixing column, direct steam is "fused" into the curd through spring-closed, flathead injectors that distribute the steam gently in a 360 degree circle around each injector. This heating and blending system gently brings the fragile mozzarella curd up to  molding temperature. At the same time the machine is folding an d stretching the cheese curd even more efficiently than the traditional hot water massaging and stretching systems.