Curd making vat for cheese production
In cheese production, achieving the right curd consistency is crucial for quality. This requires optimal mixing, accurate heating, and efficient separation of curds and whey while minimizing fat and fine losses.
Ensures consistent curd quality and yield
The Tetra Pak® Cheese Vat HCV-S & HCV-H are designed for converting milk into curds and whey in a batch process for all cheese types. They feature dual counter-rotating agitators that provide optimal mixing, reducing rennet mixing time and enabling accurate prediction for cutting time. Optimal mixing eliminates swirl in the vat, resulting in more consistent curd size, lower fat loss, and reduced fine creation. The vat offers a choice between steam or hot water heat transfer, with the latter using a custom-engineered heat exchanger integrated into the vat wall for gentle and accurate cooking. A unique patented seal design eliminates leaks and requires minimal maintenance. Additionally, Tetra Pak® Yieldmaster Vat blades can be added to further increase cheese yields. These features make the vats highly efficient in terms of space utilization and ingredient yield, making them suitable for use in diverse cheese production environments. Developed by Tetra Pak, these vats are built on decades of engineering expertise and proven durability.
Benefits
- Reduces rennet mixing and cutting time
- Minimizes fat loss and fine creation
- Gentle and accurate cooking with hot water or steam options
- Highly durable with minimal maintenance
- Increases cheese yield with optional Yieldmaster Vat blades