Semi-cylindrical vats:

Semi-cylindrical vat for the production of soft, blue cheese, semi-cooked dough with curd cutting in a single pass to obtain an excellent cheese yield.

The mechanical stirring device is adaptable according to the types of manufacture.

Closed vat:

  • Semi-cylindrical curd cutting tool
  • Mixed agitation tools / transverse curd cutting

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.


  • 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.