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.
- 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
- 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
- Batch vs. continuous operation
- Batch
- Cleaning method
- Manual
- Labor Safety
- Rounded edges to prevent injury
- Material Handling
- Pressing curd with special stainless sheets
- Corrosive resistance (e.g. acids)
- AISI304 stainless steel
- Cleanability
- Seamless edges and no unnecessary labels
- Biological compatibility
- Food-grade stainless steel
- 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
- Construction Material
- AISI304 Quality Stainless Steel
- Edge Safety Design
- Preventing Injuries
- Foot Design
- Stainless Steel Six Feet