Curd Preparation Vat
All tank components are manufactured from high-quality stainless steel (AISI 316, 316L, or 304) based on client specifications and requirements.
Tank mounting base with access ladder.
Enclosed tank design to ensure hygienic processing standards.
Fully automatic PLC control system with touchscreen interface.
Counter-rotating dual agitator equipped with an electric gearbox.
Temperature control via an automatic steam valve.
CIP (Clean-in-Place) inlet.
Ventilation port.
Double-jacketed tank for heating and cooling.
Suitable for producing Halloumi and Mozzarella cheeses.
Capacity tailored to production requirements.
Capacity range: 1 ton to 8 tons.
Cooling method: Cold water or chiller system.
Product outlet.
Adjustable height.
Ventilation port.
Lifting and discharging piston.
The Closed Curd Vat is a vital piece of equipment in dairy and cheese processing plants; it is used to produce curd in a hygienic, controlled manner while minimizing product exposure to air and external contaminants.
Provides a closed, hygienic production environment that reduces the risk of dust and contaminants entering the milk and curd.
Precise temperature control during coagulation and curd formation.
Ensures consistent, uniform curd quality through controlled processing conditions.
Allows for in-tank curd cutting using specialized knives or cutting tools.
Controls curd and whey movement according to the production stage and cheese type.
Features a jacketed heating and cooling system to maintain the required temperature. The enclosed design helps minimize heat loss compared to open vats.
Option to incorporate a CIP (Clean-in-Place) system for internal cleaning and sterilization without fully opening the tank.
Product-contact parts are manufactured from AISI 304 stainless steel; AISI 316L may be used depending on the specific product.
Option to install a mixer or curd agitation system with variable speeds tailored to the cheese type.
Option to add ports for the systematic addition of rennet, starter cultures, and other ingredients.
Option to equip the tank with temperature and level sensors and integrate it with a PLC control panel.
Suitable for producing various cheese varieties, such as White Cheese, Feta, Akawi, Halloumi, and others.
The primary advantage of the enclosed tank is the integration of hygiene, temperature control, curd management, and ease of cleaning into a single system, ensuring consistent cheese quality across batches.
