It is made only from stainless steel and its capacity varies from 500 to 12.000 litres.
• Soft treatment on curd.
• Stirring and cutting tools, covering all the area to be curded.
• It empties without basculating.
• Heating through steam or water.
• Automatic Control.
• Cleaning by balls, which may be fitted to a C.I.P. system.
• Filling Pipe.
• Cutting and stirring blades.
• Electronic variator of speed.
• Opening with safety screen and blades stopper.
• Inner lightning.
• Thermometer.
• Outlet for whey with manual valve.
• Heating by steam system.
• Balls for cleaning.
• Automatic control system.
• Level probe.
• Loadind cells.
• Outlet for whey with pneumatic valve.
• Heating/cooling by water system.
• Platform for service.
OPEN VATS
The
rectangular open cheese vat is useful for different types of cheese, especially
those needing a very soft curd treatment. The output is very high since
the production of fines is hardly any.
Made of stainless steel only, its size varies from 100 to 6.000 litres.
Rectangular shape
Very soft curd treatment
Stirring and cutting blades covering all the area to be curdled
Waving stirring
Pneumatic working
Heating either by steam or by water
STANDARD
DESIGN
Pneumatic stirring with speed adjustment, from zero
onwards.
Blades for manual cutting, both horizontal and vertical.
Stirring blades.
Pneumatic cylinder for leaning the vat.
Valve for manual emptying.
Adjusting legs, oscillating two of them.
Heating system by water or by steam.
Cooling system by water.
Graduated rule for measuring the level.
Filter for pouring the milk.
ACCESORIES
Pneumatic curd cutting.
Pneumatic valve for emptying.
Thermometer.
Microperforated sheet for draining the whey.
Pre-pressing system with microperforated sheet, with or without pneumatic
system.