Cheese vat SKH series

Cheese kettles are used for the thermic processing of milk into dairy product, such as: cheese, curd, ricotta, yogurt, pasteurized milk, … They enable thermic processing of milk in the range between 4 °C and 100 °C. Plevnik cheese kettles are made in accordance to international standards, CE directives and the latest findings in dairy industry. They are created for making extraordinary dairy products – for modern and successful cheesemaking stories. ENERGY EFFICIENCY Between 10% and 30% lesser energy consumption thanks to an efficient energy exchange, which is made possible by I a well-insulated vessel (with three coats), II III laser-welded exchange surfaces and carefully chosen materials. • P The water pump facilitates a better heat exchange, which speeds up the heating and cooling processes and thus saves energy and money GOOD AND EFFICIENT PROCESSING OF CHEESE MASS The Plevnik harps are specially designed, sharpened and polished to facilitate smooth cutting. Substituting harps for other stirrers is simple – in a single move Cutting: Automated harps with sharp and thin blades ensure a precise cut, which improves the quality and quantity of the final product (less cheese dust and more cheese). Stirring (other direction of harp spinning): Stirring shovels are automatically activated when the stirring direction changes, and build the required stirring speed for more efficient stirring and drying of the cheese grains.