Ultra Clean consists of a sterile air preparation system outside the vat. In the vat itself, there is an over and under-pressure valve and a safe manhole. Sterile air is pumped into the vat, creating a cushion of overpressure. This prevents non-sterile air from outside entering the unit if the manhole is opened.
Our unique v-shaped agitators are designed to reach the curds throughout the whole tank, even at the very bottom. Paddles attached to the agitators break the coagulum and mix the curds efficiently, evenly and gently. This minimizes the breakdown of the curd structure, which would otherwise lead to product losses.
The heating jacket is placed on the bottom and side walls of the vat, ensuring an even, rapid and controlled heat transfer. By controlling the heat transfer into the cheese curd we also control the speed of syneresis. This makes it possible to determine the exact moisture content in the final product.
Extruded inlet design
In a traditional vat design, the welded connections are perpendicular to the inner jacket wall. As the vat heats and cools over time, it expands and contracts, leading to the risk of cracks in the weld. In this unit, all the connections leading from the inner jacket wall (to the CIP, water, manhole whey discharge etc…) are extruded to create a smooth steel arc. This prevent cracks caused by thermal stress.
Before the vat is emptied, the curds settle in the whey. In order to drain off the whey most efficiently, the operator needs to know where the curds have settled. For this purpose, our vat is designed with 3 bullseye windows, making it possible for the operator to see inside the vat.