Curd making equipment for cheese production
In cheese production, achieving precise curd formation is essential. Differences in cheese types—such as soft, hard, semi-hard, and mozzarella—impose varying technical demands on the curd making process. Ensuring minimal product loss is a key challenge.
Specialized vats for high-quality curd formation
The curd making solutions from REDA S.p.A. include a variety of cheese vats suitable for nearly all types of cheese production. These vats can come with or without stirrers, feature conical or flat bottoms, and have designs like the single or ‘double O’ to meet different production standards. What sets REDA vats apart is their ability to ensure an efficient curdling process by minimizing product loss and securing a high level of hygiene and reliability. They offer a production capacity ranging from 200 to 10,000 liters. Available heating methods include direct heating, indirect heating, and combined systems, each designed to optimize curd quality and reduce energy consumption.
Benefits
- Minimizes product loss during curdling
- Ensures high hygiene and reliability standards
- Accommodates various cheese types
- Offers versatile heating methods for quality control
- Scalable production capacity from 200 to 10,000 liters