Steam cooking unit Professional

electriccontinuousfor cheese

The PROFESSIONAL LINE cooking vats or mini polyvalent vats for the mini dairy offers a tailor-made and flexible solution for the artisanal dairy production. Our machinery are not industrial products, otherwise they are made with artisanal attention to details in order to offer long-lasting quality. The mini polyvalent vats can be used to pasteurize milk, or for raw milk processing to produce a wide range of artisanal dairy products: CACIOTTA, PRIMOSALE CHEESE, SPREADABLE CHEESE, RICOTTA, SHEEP CHEESE, MATURED CHEESE, MOZZARELLA AND STEAMED STRETCHED CHEESE, BLUE CHEESE, ROBIOLA, GOAT CHEESE, PANNA COTTA. WHY CHOOSE IT? - Simple and flexible control panel with thermal programs developed with experienced dairymen; - Thermal cycles recording on USB recorder for product traceability and health checks; - 100% MADE in ITALY; - Ergonomic, hygienic and durable structure; - HIGH ENERGY EFFICIENCY thanks to its advanced control panel. HOW IT’S MADE AND HOW IT WORKS: - Stainless steel cylindrical triple wall container ENTIRELY WELDED (NOT RIVETED) with insulation and water recirculation cavity; - Internal anti-limestone protection system for cavity; - Agitator with continuous/alternating selector and “drop in” type removable triple blade; - Special agitator for curd agitation (optional); - Curd cutting system with lyre (optional); - Double probe (product-cavity) – optional; - Heating: electric in a bain marie with heating elements (TCE series) or with steam via barbotage (TCM series). - Cooling with water to loose or ice water with electro-valve; - Thermal cycles managing with MULTIPROGRAM control panel with manual or automatic mode.