Cheese vats for hard cheese and semi hard cheese

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.

Accessories:

• Complete range of whey separation solution. Pressure, coagulation and temperature sensors allow an optimum programming.
• The drawings off valves are flush with full passage.
• Process of filling the milk tank by the bottom.

Standard titled Double O vat:

Vats adapted to different cheese technologies. With body center plate allowing a recovery of effort from the shaft at the bottom of the tank.

Accessories:

• They have a complete range of whey separation solution. Pressure, coagulation and temperature sensors allow for optimum programming.
• Lateral drawing off valves with “spoon” bottom.