Round cheese vat

Cheese vat, which is one of the main machines used in cheese production; It provides heating of the milk put into it. When the desired temperature is reached, yeast and other ingredients are added into it, thanks to the mixer inside, yeast and other components are mixed homogeneously throughout the tank.

CUTTING : The ACE harps arespecially designed , sharpened andpolished to facilitate smooth cuttingSubstituting harps for other stirrers issimple - in a single move . 

STIRRING( other direction of harp spinningStirring shoves are automaticllyactivated when the stirring directionchanges , and build the required stirringspeed for drying of cheese grains

Description:

The cheese milk is pre-treated, possibly pre-ripened after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk 

to coagulate into a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size – primarily to facilitate expulsion of whey.

During the rest of the curd making process, the bacteria grow and multiply and form lactic acid from the lactose. The curd grains are subjected to mechanical treatment with stirring tools, 

while at the same time the curd is heated, according to a pre-set program. The combined effect of these three actions – growth of bacteria, mechanical treatment and heat treatment – results in syneresis, 

i.e. expulsion of whey from the curd grains. The finished curd is placed in cheese moulds, mostly made of stainless steel, which determine the shape and size of the finished cheese.

The cheese is pressed, either by its own weight or more commonly by applying pressure to the moulds. Treatment during curd making, pressing, brining and storage conditions determines the characteristics 

of the cheese. Finally, the cheese is coated, wrapped or packed.

Features:

1.Volume: 100L, 200L, 300L, 500L, 800L, 1000L, 2000L

2. Heating mode (selection): The electric heating rod is inserted into the jacket, and the heating is uniform without cold zone. Heat conducting oil or water is injected into the jacket as heating medium, 

  or steam is selected as heat source to generate heat energy to heat the material in the tank.

3. Material heating temperature: (depending on process requirement); Material heating time: 30 to 90 minutes (depending on process requirement).

4. Temperature control: The temperature is measured and controlled by connecting the thermocouple with the thermostat, and the material temperature can be adjusted.

5. Material: SUS304 stainless steel.

6. With dimple pad jacket and PU insulation.

7. Two agitators, one is for mixing, the other is for cutting cheese into small pieces. Agitators are able to move from one side to the other.

8. Temperature automatic control panel, automatic discharge whey outlet.

  if other requirement can be customized