CHEESE VATS

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

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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.

Volumes1’500 – 35’000 liters
Inner tankCopper or stainless steel
Heating systemHot water or steam
CleaningCIP

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. 

Volumes300 – 12’000 liters
Inner tankCopper or stainless steel
Heating systemHot water or steam
CleaningManual

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

Control unit

  • Siemens Touch Panel
  • User-friendly software
  • Intuitive operation
  • Recipe manager
  • Preprogrammed recipes
  • Creation of own recipes

Agitator gearbox

  • Robust construction for durable use
  • Hermetic seal to the product area
  • Stirring possible after power failure

Cutting and stirring instrument

  • Precise combination tool for stirring and cutting
  • Without detachable connections in the product area
  • For uniform and low-dust cutting
  • High yield guaranteed

Kalt extraction basket

  • Lowerable extraction basket
  • Whey extraction while agitator is running

Lateral suction valves

  • Whey extraction with stationary agitator

Inner container

  • Made of stainless steel or copper
  • Flow optimized double-O bottom
  • Pressureless heating systems
  • Design meets highest hygiene standards (USDA/3A or EHEDG guidelines)

CIP cleaning

  • Fully automatic CIP cleaning
  • Maintenance-free cleaning turbines
  • Impeccable cleanliness and hygiene

Sensor technology

  • Thickness measuring probe
  • Content measurement
  • High operational reliability
  • High process stability
  • Preventive maintenance

Closed double-O-form cheese vat

Customer:Large industrial company in Austria
Capacity:Four times 31’500 liters
Version:Copper inner casing with steam heating system

Closed double-O-form cheese vat

Customer:Small industrial company in France
Capacity:4’500 liters
Version:Copper inner casing with hot water heating system

Closed double-O-form cheese vat

Customer:Medium-sized industrial company in the USA
Capacity:20’000 liters
Version:Inner casing made of copper according to USDA guidelines, with hot water heating system

Closed double-O-form cheese vat

Customer:Large industrial company in Germany
Capacity:Five times 35’000 liters
Version:Stainless steel inner casing with steam heating system

Open round cheese vat

Customer:Small industrial company in Switzerland
Capacity:6’000 liters
Version:Copper inner casing with hanging cutting and stirring instrument, hot water heating system

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

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Do you have questions about the products or other requirements? Contact us via the form or write to us directly.

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