MilkyLAB Circular Cheese Vat

PRODUCTS

Fresh curd from cow or from buffalo milk.

ADVANTAGES:

  • To produce mozzarella, cheddar, and hard and semi-hard cheese
  • Homogeneous product stirring
  • By reduction of fat losses, the production yield increases
  • Rapid and effective sanitization

TECHNICAL FEATURES

  • Entirely built in AISI 304 stainless steel
  • Stirring and cutting system guarantees gentle and effective curd treatment
  • Stirring-cutting system type “planetarium” with mechanical variable speed drive (with frequency converter on request
  • Double cutting tools for each cheese vat
  • Cutting with interchangeable tools to have the possibility to change the distance between the knives according to the client’s request
  • The stirring tools reduce fat losses in the whey
  • Hydraulic plant to tilt the vats, complete with piston, valves, and control panel
  • Limit switch for tilting control
  • Level gauge (except models with CIP cover)
  • Probe thermoregulator PT 100 to control milk temperature
  • Thermal insulation with basalt rock wool
  • General Control panel with IP 65 protection for the management of the functions of the cheese vat
  • Mechanical and electromechanical safety sensors

TECHNICAL DATA

AVAILABLE CIRCULAR CHEESE VAT MODELS (Capacity LT)

  • Dimensions: 232 x 202 x 285 h cm

    Electric Power Max. KW: 2,25

OPTIONAL

Arrangement to CIP washing system with cover and spraying balls.

SANITIZATION

The machine is manufactured according to current regulations on hygiene and sanitization.