Cheese making vat 100 l

Cheese making vat 100 l. Milk and curd processing for cheese production. Check the vat equipment, heating and specifications.

• a milk container with a heating jacket, made of AISI 304 stainless steel with a thickness of at least 1,5 mm;
• cover (as a rule, from two halves of AISI 304 stainless steel);
• mixer (power – 60 W);
• heating of the heat transfer medium in the heat exchange jacket is carried out by electric heating elements installed inside the jacket (100 L: 1 heater, 7,5kW or 9kW, 400 V);
• raw material drain pipe (butterfly valve DN 50);
• water overflow connection in the heating jacket, water supply nozzle for cooling the coolant;
• easily removable stirrer for mixing milk and curd;
• vertical curd harp;
• control panel;
• overall dimensions (length / width / height): 1000 / 960 / 1430 mm;
• weight: 140 kg. 

• automatic heating to a set temperature and holding at this temperature for a set time;
• automatic milk cooling;
• automatic mixing of milk and cottage cheese both clockwise and counter-clockwise;
• maturation of milk;
• curd maturation (fermentation);
• cutting the curd;
• whey drainage and cheese layer formation;
• filling forms with bulk using a milk faucet.