Cheese Coagulation O-Vat
Product Description
Cheese Coagulation O-Vat is an open-type horizontal cheese vat designed for efficient milk coagulation, curd cutting, and cooking under precise temperature and agitation control. Its ergonomic O-shaped design ensures uniform heat distribution, gentle curd handling, and consistent product quality, making it ideal for Cheddar, Gouda, and other semi-hard cheeses.
Product USP
- O-shaped horizontal design for uniform heating and mixing.
- Double or triple-jacketed construction for precise temperature control during coagulation and cooking.
- Integrated curd cutting and stirring mechanism with variable speed drives.
- Smooth internal finish and open-top access for easy cleaning and inspection.
- Fully automated temperature and agitation control for process consistency.
- CIP-compatible hygienic design in SS 304/316.
Capacity
Capacity – 500 – 2500 kg/hr
Advantages of Cheese Coagulation O Vat
Consistent Curd Quality
Uniform heating and mixing ensure stable curd size
Higher Cheese Yield
Optimized coagulation improves solids retention
Gentle Curd Handling
Reduces curd damage and fines loss
Precise Thermal Control
Automated jackets maintain ideal temperature
Fast Cleaning Access
Open-top design simplifies inspection
Reliable Batch Reproducibility
Automated control ensures repeatable results
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