Open-Type Cheese Vat
A versatile, open-top stainless steel vat used for the coagulation and curd processing stages in cheese production. Designed for full visibility and manual or semi-automatic control, it allows easy access for curd inspection, cutting, stirring, and draining. Ideal for small to medium-scale cheese makers, it offers precise temperature regulation, gentle agitation, and sanitary design for hygienic operation and easy cleaning.
Technical Specifications
The milk brought to the fermentation temperature by the milk pasteurizer is transferred to the open-type cheese process tank.
Here, the starter culture is added and the clot is formed.
A specially designed mixer and blades rotate in both directions and mix the milk while cooking, and cut the curd when it is formed.
The resulting curd is transferred to the straining drums or the curing trough. It can have an electric or steam operating system.
Here, the starter culture is added and the clot is formed.
A specially designed mixer and blades rotate in both directions and mix the milk while cooking, and cut the curd when it is formed.
The resulting curd is transferred to the straining drums or the curing trough. It can have an electric or steam operating system.
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