Cheese production line

•Mini dairy for cheeses. •Capacity: from 100 to 500 It. •Vat made of stainless steel. •Main tasks: agitation, heating, pasteurization, cooling, coagulation, cutting of the curd and draining. •The vat is placed on a base and is inclined for the unloading by a hand lever. •The curd is stirred by two stirring blades. •Curd cutting harp with knives; its speed can be adjusted by an inverter. •Temperature control by a PT 1 00 probe. •Electric heating by heating elements or steam heating by a steam generator (not included). •Cooling with mains water. •Electrical panel for management.