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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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