An innovative new cheese vat that combines historically desired features and attributes into a vat that can deliver superior quality and economic performance with long lasting mechanical integrity and durability.
The Tetra Pak® Cheese Vat Yieldmaster 2 is suitable for the manufacturing of a wide range of cheeses including Cheddar, Mozzarella, Colby, Muenster, Brick, Jack, Provolone, Parmesan, Romano, Swiss, Low Fat and No Fat cheeses. Designed to provide superior cheese-make quality and economic performance with mechanical integrity, particular focus has been given to address the issues of cheese fat retention, fines generation, ease of rinse out, sanitation, overall durability, initial capital investment and ongoing maintenance expense.
Note: The Tetra Pak Cheese Vat Yieldmaster 2 is only available on the US market.
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.
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.
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.
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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