Open design concept gives the cheese maker full overview of the product during inoculation, coagulation, curd treatment and emptying processes. Easy access to perform any measurements and organoleptic tests is unique to this vat.
The vat is equipped with lengthwise and crosswise cutting tool sets. Single cut method, harp type and lightweight design of cutting tools results in accurate size, cube shaped curd.
With automatically controlled heating, agitating, emptying and semi-automatic cutting features the vat that significantly reduces manual labor in comparison to traditional methods. At the same time, at a low investment level in comparison to a vat with a closed design.
Whey heating module
Heating of the curd takes place by circulating heated whey through the whey heating module and the vat. The whey is heated in a hygienic and safe way with hot water in a Tetra Pak® Plate Heat Exchanger.
The covers open and close automatically. Openable vat covers, combine traditional cheese making technology with integrated and automatic CIP functionality. By closing the covers during coagulation, the hygiene is increased. Closed covers also allow to perform automatic CIP procedure, which reduce operating costs.
Additional cutting tools set
To support flexible production the vat can be supplied with several cutting tool sets for different cutting sizes which are easily exchangeable to obtain required curd size in every batch.
Whey draining screen
Installing the option of whey draining screen allows to perform curd washing and curd cooling process steps in the vat. Option supports start small and expand later concept and can be used limited floor space.