Cheese Vats

Gentle curd treatment Mixing Cutting and stirring instrument Uniform mixing is ensured on the one hand by the cutting and stirring tools, which run in the flow shadow of the knives during the cutting process and fold out in stirring mode, and on the other hand by the flow-optimized container bottom. This favors the rising of the cheese curd and thus promotes the mixing process. Hygienic design Advan­tageous suspension of the cutting and stirring instrument Screw-free design The geared motors positioned above the Kalt cheese vat are designed so sturdily that the cutting and stirring tools can be suspended directly from them. A lower bearing of the cutter and agitator is unnecessary, also, flange connections are not required in the inner vessel. Lump formation and bacteriological problems in these areas are thus ruled out. Options for whey extraction When the cutting and stirring tool is stationary When the cutting and stirring tool is moving If cheese production takes place at low tempe­ratures, extraction is possible while the cutting and stirring tool is stationary. Our customers have the possibility to choose between two whey extraction options. The whey can either be discharged via side valves or can be removed via a collector basket at whey level.