A specialized stainless steel vessel used in the final stages of cheese production, where curd is salted, stirred, drained, and prepared for molding or pressing. Designed for gentle handling to preserve curd structure, the finishing vat features sloped bottoms, drainage valves, and optional agitation systems. Suitable for a wide range of cheese types, it ensures uniform salt absorption and efficient whey separation under hygienic conditions.

Specifications

• After transfer from the fermentation vat, curd along with curd water enters the finishing vat. A mixer with harrows separates the whey through bottom grates. Once the curd reaches the desired dry matter level, a push mechanism feeds it into a bottom output spiral that transfers it to the cooking machine.
• Also known as a cedar cheese vat, traditionally made of cedarwood in artisan cheese-making processes. These vats add subtle aromatic character, offer natural breathability for controlled air exchange, and have good heat retention.