Hydraulic cradle vats for pasta filata cheese production
In large-scale cheese production, ensuring uniform curd coagulation and consistent maturation temperatures is crucial. Challenges arise from maintaining hygiene, precise temperature control, and efficient curd processing to produce premium pasta filata cheeses like mozzarella and provolone.
Facilitates cheese curd coagulation and maturation
The GEA hydraulic setting vats are designed for efficient production of various pasta filata cheeses, such as mozzarella and provolone. With a capacity ranging from 3,000 to 5,000 liters, these vats support both small and large-scale manufacturers. GEA’s vats enable curd coagulation and maturation in or out of whey with precisely controlled temperatures. The integrated curd churner with electro polished blades ensures thorough mixing and cutting of the curd. At the end of the cycle, the hydraulic system tips the curd into drainage trolleys for efficient whey removal. The entire vat surface is equipped with a steam or water-heated jacket to cook the curd or maintain a stable temperature. Constructed with AISI 304 stainless steel and food-grade seals, the vats comply with high hygiene standards. Internal rotary sprinklers connected to a cleaning-in-place system ensure thorough sanitization.
Benefits
- Capacity of 3,000–5,000 liters per cycle
- Precise temperature control for coagulation and maturation
- Efficient curd processing with electro polished blades
- High hygiene standards with stainless steel construction
- Automated cleaning with internal rotary sprinklers