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Cheese Vats

Product catalog summary

Overview: The document describes the features and benefits of Kalt cheese vats, designed for both traditional cheese dairies and large industrial companies. These vats ensure gentle curd treatment and high cheese yield through innovative design and automation.

Specifications:

Automated curd treatment with pre-programmed and custom recipes.
Flow-optimized shape and sophisticated cutting/stirring tool (Kalt harp) for consistent curd processing.
Compliance with hygienic standards (3A, EHEDG, USDA).
Automatic whey extraction with options for agitator standing or running.

System Components:

Staedler Control Unit: Features Siemens Touch Panel, user-friendly software, and online support.
Agitator Gearbox: Hygienic seal, stable construction, and functionality post-power outage.
Harp: Direct suspension from gearbox, flow-optimized geometry, and welded knives.
Extraction Basket and Valves: Options for whey extraction with agitator standing or running.
Container Bottom: Flow-optimized for consistent mixing, no screws or flange connections.
CIP Cleaning: Fully automatic with optional certification.
Monitoring: Optional content measurement, temperature, and coagulation probes.

System Overview:

Precision tool design for high-quality cheese production.
Optimized flow behavior with sharpened and rounded tool edges.
Thorough mixing ensured by opposite rotary movement in double-O cheese vat.

Design Features:

Harp blades ensure even mixing and promote curd rising.
Stable gearbox suspension prevents bacteriological issues.
Welded cutting blades eliminate microorganism hiding places.

Whey Extraction Options:

Two methods: lateral valves or extraction basket with patented weaving harp window.
Suitable for both low and high-temperature cheese production.

Cheese Vat Types:

Closed and open double-O variants available.
Volume range: 1,500 – 35,000 liters for closed, 300 – 12,000 liters for open.
Materials: Copper or stainless steel.
Heating: Hot water or steam.
Cleaning: CIP for closed, manual for open.

Contact Information: Kalt Maschinenbau AG, Switzerland. Phone: +41 71 932 53 53, Website: www.kalt-ag.ch, Email: [email protected]

Catalog excerpts

CHEESE VATS Individualized and tailor-made for traditional cheese dairies as well as for large industrial companies

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SYSTEM OVERVIEW Gentle curd treatment and a high cheese yield are no coincidence but the result of innovative research and development at Kalt. Our engineers have designed the Kalt cheese vats in such a way that treatment of the curd is a fully automated process using a set recipe. The flow-optimised shape of the cheese maker and the sophisticated cutting and stirring tool, the Kalt harp, ensure gentle treatment and consistent curd processing. This minimises dust formation and achieves an extremely high yield. Compliance with strict hygienic standards (3A, EHEDG, USDA) is a matter of course....

Open the catalog to page 2

HIGH YIELD GENTLE CURD TREATMENT The harp ‒ Precise combination tool for stirring and cutting ‒ Without detachable connections in the product area ‒ For consistent and low-dust cutting ‒ The agitator blade will pull the mass towards the centre of the cheese maker ‒ The blade moves the curd to the top ‒ High yield warranted Precision tool Aware that high-quality cheese requires precision in production, our mechanical engineers have perfected the arrangement of the cutting blades in the Kalt cheese vats. Optimised flow behaviour The cutting and stirring technology units are combined into a single...

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HYGIENIC DESIGN CHEESE VATS TYPES Sophisticated harp suspension Designed without screws The gearboxes arranged above the Kalt cheese vats are sufficiently stable to suspend the harps from them directly. The cutting unit and agitator do not require a lower support, which means that no flange connections are required in the inner container. This prevents both tuber formation and bacteriological issues in these areas. The cutting blades of the cheese harp are welded directly to the frame and designed without any clamping screws. There are no other screws, gaps, or other hiding places for microorganisms...

Open the catalog to page 4

An economical and customisable product range that leaves nothing to be desired – in Swiss quality. Our specialists will advise and accompany you through implementation of your projects. Kalt Maschinenbau AG Letziwiesstrasse 8 9604 Lütisburg Switzerland +41 71 932 53 53 www.kalt-ag.ch info@kalt-ag.

Open the catalog to page 5

All Kalt Cheese Technology catalogs and technical brochures

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