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.