Pressing cheese vat

drainagecoagulationstainless steel

Overview:
Cheese vat designed for industrial cheese production, providing controlled coagulation and curd handling to determine final moisture, pH and texture of cheese.

Application:
Used for milk coagulation where rennet/enzymes are added to separate curds and whey; suitable for a range of cheese types and batch sizes.

Equipment characteristics:

• Construction in SUS304 stainless steel.
• Triple-layer jacket with PU insulation and dimple-pad outer shell for efficient heating and cooling.
• Available in round or elliptical vessel shapes.
• Two independent agitators: one for mixing and one for cutting curd; agitator assemblies can traverse longitudinally.
• Pneumatic top press for pressing formed cheese.
• Automatic temperature control panel and automatic whey discharge outlet; typical dairy fittings available.

Technical specifications:

• Material: SUS304 stainless steel.
• Insulation: PU core with dimple-pad jacket, triple-layer design.
• Vessel shape: round or elliptical options.
• Agitation: two separate agitators (mixing and cutting) with longitudinal movement.
• Press: pneumatic top press for formed cheese blocks.
• Control: automatic temperature controller; options for process integration.
• Whey management: automatic whey outlet for efficient drainage.