Tetra Pak® Cheese Vat OST SH5

Proven equipment, based on over 40 years of experience and expertise

  • The most efficient, accurate and reliable cheese vat for dedicated production semi hard cheeses
  • Patented knife design, gentle heating process and rapid whey suction all help keep product losses in check
  • Designed for easy access to seals (without removing the drive unit) enabling quick, safe maintenance
Tetra Pak® Cheese Vat OST SH5

​​​​​​​​​​​​​Tetra Pak® Cheese Vat OST SH5

Horizontal vat for curd making​

The Tetra Pak® Cheese Vat OST SH5​ ​is a horizontal vat for curd production of semi hard cheese types. It has all required functions for a controlled and predictable process, including filling of cheese milk, mixing of ingredients, coagulation of milk, cutting of coagulum, whey discharge, adding wash water, blending, emptying and CIP (Cleaning in Place).​


Single horizontal shaft

Increases performance and reliability

The horizontal shaft design maximizes the first whey discharge and prevents lumps from forming after whey discharge. It gives a highly reliable, repeatable result, making this unit ideal for volume producers of several similar cheese types, for whom efficiency is key.

Unique knife & frame design

Unique knife & frame design

Reduces mechanical stress and increases hygiene

The knives are only welded at one end of the knife frame, which gives the system a degree of elasticity, and reduces the risk of bending or breaking. This enables a longer lifetime, as well as increased repeatability. Furthermore, our unique design has been shown to reduce losses of fats and fines, and to inhibit the build-up of curd during production, thus enhancing hygiene.

High-capacity whey suction

Achieves an even mixture and reduce losses

When it’s time to remove the whey from the curd, our high-capacity whey suction feature does the job quickly. It reduces the length of sedimentation time, thereby minimizing the fusing of curds. Consequently, when mixing begins again, less force is required to loosen the curd particles and create an even mixture. Losses of fat and fines are also reduced.

Control system

Optimizes production of all cheese types

The control system can be used independently or fully integrated into your plant control system. Based on an analysis of the data generated, you can fine-tune your production to meet your priorities – such as preventing product waste or reducing processing time. It helps you get the best quality end product with the most efficient process, while allowing the maximum freedom to adapt recipes.

Access to seals

Access to seals

Reduces maintenance time

The seals can be accessed from the exterior or the vat without removing the drive unit. This makes them easy to reach for maintenance purposes. It reduces the time needed for servicing and increases safety of servicing. It also gets your production back up and running fast after a stop, with the minimum downtime.

Rennet dosing

Gives an even distribution of rennet and improves yield

The automatic dosing and distribution system ensures an even amount of rennet throughout the milk. In turn, this leads to accurate and even coagulation, thereby reducing product deviations and increasing yield. Since the manway doesn’t need to be opened to pour in rennet, hygiene is also enhanced.


Coagulation sensor

The sensor contains an infrared light which detects when coagulation has begun. Based on this data, it calculates when cutting should start – leading to a more accurate and reliable result than is possible with manual control. If for some reason the milk is not coagulating properly, the sensor alerts the control panel, greatly reducing the downtime associated with this type of deviation.
Coagulation sensor