Hydraulic cradle vats for pasta filata cheese production

Processes and Coagulates Cheese Curds Efficiently

The hydraulic setting vats from GEA are engineered for cheese manufacturers seeking precise control over the coagulation and maturation of curds, crucial in producing pasta filata cheeses such as mozzarella, provolone, and scamorza. These vats support production capacities of 3,000 to 5,000 liters per cycle, catering to operations of any scale. The system utilizes a cradle design that allows overturning, integrating a curd churner with electro-polished blades and stirrers for thorough cutting and mixing of the curd. Featuring a steam- or water-heated jacket, the vats ensure consistent cooking and temperature maintenance. A PLC-controlled system governs mechanical operations, from churning cycles to the oleohydraulic-driven emptying system, enhancing automation and production efficiency. Constructed from AISI 304 stainless steel and lined with food-grade seals, the vats meet high standards of hygiene and sanitization, facilitated by a built-in CIP system. With customization options available, these vats offer flexibility to align with specific production line requirements while ensuring energy-efficient operation through optimized motor control.