| | | Description | | Horizontally enclosed cheese vat, filled only up to below the central, horizontal shaft. Two sets of cutting tools for vertical and horizontal cutting to create uniform curd cubes, followed by proven high-quality, downstream system for whey draining, washing and cooling, curd draining and creaming Tank size from 6,000 l to 18,000 l (1,585 - 4,755 U.S. gal) filling volume. Line capacity up to 5,000 kg (11,000 lbs) cottage cheese per hour cooking programme | | |
| | | Advantages ■ Enclosed cheese tank with horizontal and vertical cutting tools ■ Horizontal cutting frame parked outside product area when not in use ■ Dedicated stirring shovels for gentle curd agitation ■ Unique soft curd agitation programme ■ Low product level ■ Well-proven downstream equipment ■ Fully CIP cleanable equipment ■ High product quality and hygiene standard ■ Tank also applicable for Blue Cheese, Feta and other cheeses | | |
| | | Advantages ■ Improved cheese quality - better cheese base with minimum lumps and no irregular holes ■ Shorter cheese processing time ■ Very gentle, efficient and homogeneous agitation to eliminate feed variations in the Pre-Press system ■ Continuous whey suction system enabling whey draw from the tank without stopping the agitator ■ Separate in- and outlets ■ Tangential inlet ■ Enables high concentration of cheese curd before emptying to the Pre-Press system | | |