Benefits
The Tetra Pak® Grainy Cheese Vat E4 is a fully automated, closed solution for the preparation of curd in cottage and other grainy cheeses. It has been carefully engineered to ensure consistent product quality with minimal waste. In addition to providing superior hygiene, the enclosed design can boost profitability by supporting yield improvements and reducing labour needs. Thanks to the vat’s many innovations, we are able to offer guarantees on heating rate, cheese fine amount, and uniformity of curd particle size.
Discover the advantages of a closed, controlled process
- Homogenous curd with minimal operator demand, thanks to a fully automated, single-cut process not possible on open vats.
- More uniform product quality than open solutions as a result of even heating along the whole length of the vat.
- Superior product safety and a long shelf life with improved production hygiene and optimised, stable processing conditions.
Features
Heating jacket
Even curd temperature and no risk of overheating
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
Enhances food safety and extends equipment lifetime
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.
Tipping system
Reduces product waste
Towards the end of the emptying process, a pressure transmitter at the bottom of the vat sends a signal to tip the vat and get the last curds out. This ensures that no product remains in the vat, reducing waste.
Indented back wall
No curd remains uncut
The back wall of the vat is designed with indents at regular intervals. This means that when the longitudinal cut is made in the curd, the harp can continue cutting to the very edge of the coagulated curd mass. This means there is no ‘uncut’ curd left, thereby reducing waste.
Blades design
