Fermentation vat for dairy products

Optimize your cheese production with a specialized fermentation vat that enhances curd formation and whey drainage, ensuring consistent results and maximizing yield in your dairy processing operations.

Processes and Drains Curd in Cheese Production

The Fermentation Vat from Uzermak is a pivotal component in dairy processing, crafted from AISI 304 quality stainless steel for robust performance and corrosion resistance. This vat is optimized for cheese manufacturers, facilitating the fermentation, pressing, and drainage processes critical in producing curd, mozzarella, ricotta, feta, cheddar, gouda, and more. With inner dimensions of 3000 mm in length by 1000 mm in width and 500 mm in depth, it efficiently processes large batches of liquid and semi-solid materials. The vat’s design ensures minimal maintenance with its seamless construction that prevents residue build-up, enhancing both hygiene and longevity. An edge-located outlet and three specialized stainless steel sheets with whey drainage holes ensure optimal curd processing. The vat integrates seamlessly within a manual, batch-based operation, tailored to the specific needs of dairy production. For safety, its edges are designed to prevent worker injury, and its easy-to-clean features uphold rigorous sanitary standards essential for food production.

Benefits

  • Streamlines cheese production with efficient curd fermentation, pressing, and drainage.
  • Enhances hygiene and safety with seamless design and worker-friendly edges.
  • Minimizes maintenance downtime due to easy cleaning and robust stainless steel construction.
  • Accommodates large batch processing, increasing operational efficiency.
  • Integrates smoothly with manual batch operations in diverse dairy processing environments.

General


Applications
Dairy,Cheese production
End products
Feta,Curd,Mozzarella,Cheddar,Cream cheese,Ricotta,Gouda,Whey,Cottage cheese
Steps before
Milk Collection,Milk Pasteurization,Cooling
Steps after
Cheese Molding,Cheese Pressing,Aging,Packaging
Input ingredients
milk
Output ingredients
curd,whey
Market info

Technical Specifications


Material
AISI304 stainless steel
Inner dimensions
3000 mm (length) x 1000 mm (width) x 500 mm (depth)
Outlet position
Edge bottom of the vat
Curd pressing sheets
Three special stainless sheets with holes for whey drainage

Operating Characteristics


Batch vs. continuous operation
Batch
Cleaning method
Manual
Labor Safety
Rounded edges to prevent injury
Material Handling
Pressing curd with special stainless sheets

Material Compatibility


Corrosive resistance (e.g. acids)
AISI304 stainless steel
Cleanability
Seamless edges and no unnecessary labels
Biological compatibility
Food-grade stainless steel

Physical Characteristics


Material
AISI304 quality stainless steel
Tank Dimensions
3000 mm x 1000 mm x 500 mm
Discharge method
Edge bottom outlet
Safety Design
Edges designed not to cut/hurt hands
Accessories
Three special stainless sheets with holes for whey drainage
Leg type
Stainless steel six feet

Custom Options


Construction Material
AISI304 Quality Stainless Steel
Edge Safety Design
Preventing Injuries
Foot Design
Stainless Steel Six Feet