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Capacity: 50 l - 1,500 l
... Cheese kettles are used for the thermic processing of milk into dairy product, such as: cheese, curd, ricotta, yogurt, pasteurized milk, … They enable thermic processing of milk in the range between 4 °C and 100 °C. Plevnik ...
Plevnik D.O.O. Engineering and production
Capacity: 200 l - 650 l
... SKH-H is a SKH Cheese kettle with a standalone heating and cooling unit. It is all in one device: pasteurizer/ cheese/kettle/cooling tank/fermentation vessel. It enables thermic processing of milk in the range between ...
Plevnik D.O.O. Engineering and production
Capacity: 500 l - 5,000 l
... Cheese vats SKH and cisterns SCH 2O are used for thermic processing of larger quantities of milk (500–5.000 liters) into various dairy product, such as: cheese, curd, ricotta, yogurt, pasteurized milk, ...
Plevnik D.O.O. Engineering and production
Capacity: 1,000, 4,000 l
... Cheese vats and cisterns are used for the thermic processing of medium quantities of milk (1.000–4.000 liters) into dairy product, such as: cheese, curd, ricotta, yogurt, pasteurized milk, … They enable ...
Plevnik D.O.O. Engineering and production
Capacity: 300 l - 1,500 l
... production of different types of cheeses with a special, traditional flavour. We recommend heating for up to 63 °C. CHEESE KETTLE – COPPER: • Copper inside helps suppress pathogenic microbes • Traditional way ...
Plevnik D.O.O. Engineering and production
Capacity: 50 l - 150 l
... Cheese kettles – mini are devices for thermal processing of milk into various dairy products (various types of cheese, yogurt, curd, …). They enable heating up to 75 (90) °C and are an excellent solution for beginner ...
Plevnik D.O.O. Engineering and production
Capacity: 60 l - 500 l
... Coagulation vat KB is intended for the production of soft cheeses and curd. The vat is a semi-cylindrical shape with a double wall and connections for cold or domestic hot water (for maintaining the temperature). Coagulation ...
Plevnik D.O.O. Engineering and production