Cheese vat for consistent curd size and low whey fats
When producing cheddar and other cheeses, consistent curd size and minimizing whey fats are essential for achieving high-quality results. Traditional cheese vats can often lead to fluctuating moisture content and unwanted fines in whey, impacting overall cheese quality and yield.
Ensure high yields with uniform curd size
The HORIZON® II Vat by Kovalus Separation Solutions features an enclosed, horizontal single-shaft design that promotes increased yields, uniform curd size, and consistent moisture levels, while significantly reducing whey fats. Constructed of 304 stainless steel with a bordered bead blasted exterior finish, this vat meets 3A standards and USDA guidelines for dairy equipment. The vat easily handles high solids cheese production and ensures minimal fines in whey, making it ideal for a range of cheese manufacturing processes. Long-life duplex stainless steel knives and convenient seal replacement without gearbox removal ensure durability and ease of maintenance. Additional options include the Optiset 4.1 Coagulation Detection System and steam or hot water heating systems. Customized installations are also available to meet specific space and production requirements.
Benefits
- Increased cheese yields
- Consistent curd size and moisture
- Low whey fats with minimal fines
- Durable construction with easy maintenance
- Customizable to production needs