The cheese slurry system consists of two water jacketed Kettles each equipped with a mixer and circulation pump. The hot water at approximately 120 degree F. is supplied to the kettles from a remote source. The Cheese (or other seasoning) is kept in a state of constant suspension by the use of a centrifugal pump constantly recirculating the slurry from bottom to top and by the use of a Lightnin Mixer. The first tank is used to mix the slurry without affecting production. When complete, the batch is transferred to the second tank by switching a valve. A peristaltic pump driven by a variable speed drive is used to transfer slurry to the tumbler and product. All piping, valves, and circulation pumps are sanitary stainless steel. All controls are enclosed in a stainless steel panel.

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