Individualized and tailor-made for traditional cheese dairies as well as for large industrial companies

To end up with an even curd and weight distribution later in the cheese mold, thorough and uniform mixing in the cheesemaker is essential. This is achieved thanks to the counter-rotating motion in the double-O-form cheese vat.

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.

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.

The cutting blades of the cutting and stirring instrument are welded directly to the frame without tensioning screws. There are slo no screws, cracks or other places for micro­or­ganisms to hide in the vat.

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.

If cheese is produced at high tempe­ratures, the lowerable Kalt collector basket with the patented liftable frame of the cutting and stirring tool is the preferred method. This innovative system makes it possible to ex-tract the whey when the stirring unit is moving.