Cheese vats

With a capacity of 500 liters to 24,000 liters, round or double O, open or closed, with copper or stainless steel interior.

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.


  • Geometric cutting tools
  • Rotating beam

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 tool / transverse curd cutting