Tetra Pak® Cheese Vat Yieldmaster

Large volume, relative to footprint

  • Gives you the highest yield of any vat on the market
  • At 38,555 kg (or 85,000 lb) this is the largest cheese vat available
  • Durable, based on decades of engineering experience

Tetra Pak® Tina para la fabricación de quesos de alto rendimiento 2


Una nueva e innovadora tina quesera que combina las características y los atributos deseados tradicionalmente en una tina que puede brindar una calidad superior y un rendimiento económico con integridad mecánica y resistencia duraderas.

La Tetra Pak® Tina para fabricación de quesos de alto rendimiento 2 es adecuada para la fabricación de una amplia variedad de quesos, como cheddar, mozzarella, colby, Muenster, brick, Jack, provolone, parmesano, romano, suizo, quesos bajos en grasa y sin grasa. Se diseñó para brindar una calidad de queso superior y rentabilidad con integridad mecánica, y se le ha puesto especial atención a solucionar los problemas de retención de grasa del queso, formación de partes finas, facilidad de enjuague, salubridad, durabilidad general, inversión de capital inicial y gastos de mantenimiento continuo.

Nota: La Tetra Pak Tina para la fabricación de quesos de alto rendimiento 2 solo se encuentra disponible en el mercado de los EE. UU.

Tinaja Tetra Pak Scherping Yield Master

Características

Dual counter-rotating agitators

Optimal curd creation, cutting and pump-out

Counter rotating agitators achieve optimal mixing, which reduces rennet mixing time and makes it possible to predict the correct time for cutting. Optimal mixing also eliminates swirl in the vat, which reduces cutting time, gives a more consistent curd size, lower fat loss, and reduced fine creation. Finally, uniform mixing enables more consistent down-stream processing in belt machines.

Hot water heat transfer

Gentle and accurate cooking

We offer a choice of steam or hot water heat transfer. In our premium hot water vat, heat is transferred by a custom-engineered heat exchanger integrated into the vat wall. Unlike some laminar flow systems, this method effectively utilizes all the available surface area, providing gentle heating - without the risk of overheating and subsequent fat losses.

Patented seal design

Lowest maintenance of any cheese vat

Our unique seal has been proven in hundreds of machines and over millions of hours of equipment operation. When properly maintained, its superior design eliminates leaks. A leak detection port gives advance warning if maintenance is needed. While one side of the agitator contains a seal, the other is supported with a USDA-accepted internal bearing design – which can be inspected from the outside the vat.

Vat design

Maximizes yield, relative to footprint

Every aspect of the vat is designed to maximize yield in relation to floor space. The dual barrel main body allows for a high production volume. A slope-to-centre drain enables a wide variety of piping layouts, making it possible to optimize layout in new plants and adding flexibility to existing plants. The drain is positioned to save as much of the precious curd as possible during the final rinse-out. Finally, thanks to their small surface area the blades also help minimize losses.

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