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Brewing cheese vat
hardeningripeninghard cheese

Brewing cheese vat - CHALON MEGARD - hardening / ripening / hard cheese
Brewing cheese vat - CHALON MEGARD - hardening / ripening / hard cheese
Brewing cheese vat - CHALON MEGARD - hardening / ripening / hard cheese - image - 2
Brewing cheese vat - CHALON MEGARD - hardening / ripening / hard cheese - image - 3
Brewing cheese vat - CHALON MEGARD - hardening / ripening / hard cheese - image - 4
Brewing cheese vat - CHALON MEGARD - hardening / ripening / hard cheese - image - 5
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Characteristics

Type
brewing, hardening, ripening
Specifications
hard cheese, semi hard cheese
Material
stainless steel, copper
Capacity

Min.: 500 l
(132.09 gal)

Max.: 24,000 l
(6,340.13 gal)

Description

Cheese vats : maturation, curdling, curd cutting and stirring Maturation, curdling, curd cutting, stirring, our cheese vats, from 500 to 24 000 liters, round or oblong, open or closed with copper or stainless interior are adapted to your cheese technologies. •Round vats •High yield double O vats open •High yield double O vats closed •Standard titled double O vats Cheese vats With a capacity of 500 liters to 24,000 liters, round or double O, open or closed, with copper or stainless steel interior. Round Vats: A traditional vat with a flat bottom, adaptable to different cheese technologies. It heating capacity is the most powerful: 2.5°C / minute. Accessories : •Geometric cutting tools •Rotating beam High yield double o vats open: Vats for cheese making with a capacity of 1,000 liters to 12,000 liters of milk, made with a copper interior or a stainless steel interior. High yield vats adaptable to different cheese technologies, these vats are the reference for the cheese making with PDO (protected designation of origin). 
No support in the bottom of the vat, allowing better cleaning and cheese performance. Homogeneous mixing of the curd / serum mixture. Accessories: •Standard tools with interchangeable blades, without any support in the bottom of the tank. A variant with lifting hood exists, for a CIP wash. Process of filling the milk tank by the bottom. High yield double o vats closed: High yield vats adaptable to different cheese technologies.
 No support in the bottom of the vat, allowing better cleaning and cheese performance. Homogeneous mixing of the curd / serum mixture.
*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.