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.

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.