Drainage cheese vat

coagulation

OverviewAutomated preparation of curd in a closed cheese vat produced in-house by C. van ‘t Riet Zuiveltechnologie B.V. The process (heating, cutting, stirring, draining whey and adding wash water) is carried out automatically through adjustable parameters that allow storing custom recipes and ensure repeatable curd quality. Available capacities: 3000–12000 L. Usually combined with an automatic drainage tank.

Process and functionality

• Automated curd preparation: heating, cutting, stirring, whey draining, wash-water addition
• Adjustable and storable recipe parameters for consistent results
• Fast heating and cooling via spray piping system
• Temperature measurement via sensor in the bottom of the cheese vat
• Automatic whey extraction and controlled wash-water dosing

Operational features

• Capacity range: 3000 to 12000 L
• Milk can be kept refrigerated
• Touchscreen operation for recipe management
• Low-maintenance design
• Cleaning via internal CIP program (external CIP optional)
• 3A certified finish
• Constructed with hygienic materials suitable for dairy processing
• Customer-specific configuration according to available energy sources

Technical specifications

• Capacity: 3000–12000 L
• Heating/cooling: spray piping system for rapid temperature changes
• Temperature sensor: bottom-mounted sensor in the vat
• Whey handling: automatic extraction and wash-water addition
• CIP: internal CIP program standard; external CIP optional
• Operation: touchscreen control with adjustable recipe parameters
• Finish: 3A certified; use of components from reputable brands
• Design: produced in-house; usually combined with an automatic drainage tank
• Configuration: customizable to available energy sources