Open round vat

Provides a closed, controlled environment, ideal for automating curd-processing steps while ensuring optimal hygiene and product consistency.

Volume

From 1,000 to 7,000 liters

Heating type

Hot water or steam heating jacket

Material

Stainless steel or copper

Application

Dairy cooperatives and industrial producers

Cleaning

Manual

Open double-O vat

Our double-O vats are designed to maximize cheese yield, ideal for producing pressed and cooked-paste cheeses. Their specific shape optimizes stirring and heating, ensuring consistent curd grain across volumes from 500 to 24,000 L.

Volume

1,000 to 11,000 L

Heating type

Steam or hot water

Interior material

Copper or stainless steel

Application

Dairy cooperatives or industrial use

Cleaning

Manual

Closed double-O vat

Our double-O vats are designed to maximize cheese yield, ideal for producing pressed and cooked-paste cheeses. Their specific shape optimizes stirring and heating, ensuring consistent curd grain across volumes from 4,000 to 24,000 L.

Volume

4,000 to 24,000 L

Heating type

Steam or hot water

Material

Stainless steel 304

Application

Uncooked pressed cheese, cooked cheese

Cleaning

CIP (clean-in-place)

Option

Whey-draining filter

Half-cylindrical vat

Dedicated to the production of blue cheeses. This fully automated vat adapts to the milk volume for optimal yield without sticking. A unique machine for high-quality cheese.

Volume

2,000 to 6,000 L

Tool type

Geometric curd cutting

Heating type

Optional (hot water or steam X)

Application

Blue cheese paste

Cleaning

Manual or automatic