Hard and Semi-Hard Cheese Production Lines
Cheese Vat
Working Principle
- Pasteurized milk is filled into the process tank and mixed.
- Yeast is added to the milk, the mixer is stopped and waited for the maturation period.
- The clot is heated by steam circulation between the Dimple Plate or wall.
- The clot matures into curd.
- The curd is cut with a special knife and mixer system.
- The agitator is started again and the product is heated until the desired pH value is reached.
- When the desired pH value is reached, the product is discharged from the tank.
Technical Features
- Eight type models Tank with horizontal and vertical special cutting blades.
- The special knife system ensures that the curd is cut without damage and prevents loss of efficiency.
- It has a stainless steel control panel; offers ergonomic ease of use with optional PLC automation control.
- Washing automation with powerful CIP heads that can provide hygiene after each production.
- Tank bottom outlet has a conical system and provides ease of emptying without damaging the curd.
- The special perforation in the process tank ensures that the cheese bottom water is drained at a certain rate and the process time is shortened.
- Prescription operation feature.
- Reducer speed is adjusted with frequency regulating inverter.
- Heating and insulation jacket.
- The temperature of the product in the tank can be seen digitally with the digital temperature indicator.
- There is a special mixer system for proper and homogeneous mixing.
System Advantages
- Even cutting of the curd due to the 8-shaped internal structure of the tank.
- High efficiency with minimal oil leakage.
- Cutting with a special knife system capable of horizontal and vertical cutting and mixing for homogeneous mixing.
- Suitable for cleaning with CIP system.
Application Fields
- Hard, Semi-hard Cheese
- Cheddar Cheese
- Mozzarella Cheese
- Gauda Cheese
- Edam Cheese
- Cedar Cheese
- Curd Production
