Cheese Coagulation Vats
Cheese Coagulation Vats
Designed for efficient milk coagulation, curd processing, and heating-cooling operations. Choose based on your production capacity and application needs.
O Vat
- Ideal For: Pasteurized milk, yoghurt, and small volume cheeses in artisanal or small-scale setups
- Capacity & Temperature: 300–1,000 Litres; up to 75°C (optional 90°C)
- Design & Mixing: Single compact tank; variable speed mixer with Harf curd cutter
- Operation: Direct filling, closed jacket heating, PLC touchscreen control
- Additional Features: Emergency stop, LED signals, AISI 304 SS with sanitary finish
Double O Vat
- Ideal For: Pressed cheeses, cheddar, and some soft cheeses in medium to large dairy plants
- Capacity & Temperature: 2,000–10,000 Litres; up to 50°C coagulation
- Design & Mixing: Twin circular tanks with slope bottom; cutting and stirring tools with flow tracking
- Operation: No-foam milk inlet, closed jacket heating, PLC touchscreen control
- Additional Features: Harf curd cutter, emergency stop, LED signals, AISI 304 SS with sanitary finish
Horizontal Cheese Vat [HCV]
- Efficient Milk Handling: No-foam top milk inlet for clean and smooth filling
- Optimized Mixing: Dual-duty agitator with horizontal + vertical blades for precise cutting and gentle folding
- Uniform Heating: Large jacketed surface for even heat distribution (steam or water)
- Smart Coagulation: Multi-port rennet injection for quick, consistent results with reduced enzyme use
- User-Friendly Maintenance: Seal replacement without gearbox removal
- Full Automation: PLC + HMI touchscreen with programmable cooking steps
- Capacity Range: 2,000 to 10,000 Litres
Key Features
01
Single compact tank; variable speed mixer with Harf curd cutter
02
Direct filling, closed jacket heating, PLC touchscreen control
03
Seal replacement without gearbox removal
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Our Location
Techniplex-II, Techniplex Complex, Office No. 511, 5th floor, S.V Road, Near witty International School, Goregaon(W), Mumbai-62 View Map
