CHEESE VATS
Individualized and tailor-made for traditional cheese dairies as well as for large industrial companies
Cheese vat types
Closed construction
The optimized double-O-form offers an ideal surface-to-volume ratio for perfect cheese curd. The desired temperature can be set via steam or hot water system.
Volumes | 1’500 – 35’000 liters |
Inner tank | Copper or stainless steel |
Heating system | Hot water or steam |
Cleaning | CIP |
Versions
Open construction
The open double-O-form is an extremely resilient tool and it is used in particular by commercial, traditionally operating cheese dairies that produce smaller quantities of various quality cheese varieties.
Volumes | 300 – 12’000 liters |
Inner tank | Copper or stainless steel |
Heating system | Hot water or steam |
Cleaning | Manual |
Versions
Accessories
A wide range of accessories is available as an option.
Thickness measuring probe |
Podiums |
Breakage washing water tank |
Hot water tank |
Heat exchanger |
Service package |
The cheese vat in detail
Gentle curd treatment
High cheese yield
Flow optimized shape
Gentle curd treatment
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.
Hygienic 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.
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.
Options for whey extraction
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.
Learn more about the cheese vat in our free brochure
Our solutions
Contact us any time
Do you have questions about the products or do you have any other requirements? Contact us via the form below or write to us directly.
Kalt Maschinenbau AG
0041 71 932 53 53
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