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Tetra Pak® Cheese Vat OST CH5

Tetra Pak® Cheese Vat OST CH5

Tetra Pak® Cheese Vat OST CH5

Product catalog summary
Overview
The Tetra Pak® Cheese Vat OST CH5 is a horizontal vat designed for curd production, specifically for cheddar and mozzarella cheese types. It ensures even curd size distribution, minimizes fat and fines losses, and maintains a high standard of hygiene.

Key Features
  • Even curd size distribution
  • Low fat and fines losses
  • Strong and reliable construction
  • High hygiene standards

Application
This vat is equipped with functions for a controlled and predictable cheese-making process, including filling, mixing, coagulation, cutting, blending, heating, emptying, and cleaning in place (CIP).

Working Principle
The process begins with milk and starter being fed into the vat and gently stirred. After rennet addition, the milk coagulates and is cut into curds. The tools' speed is adjustable, and the mixture can be heated indirectly. The process is controlled via a panel adjacent to the vat.

Scope of Supply
  • Horizontal cylindrical body with conical ends
  • Heating jacket and main shaft with knife frames
  • Frequency-controlled E-motor
  • Internal LED lighting and manhole
  • CIP nozzles and temperature electrode
  • Siemens-based control system

Options
  • Mechanical: Top milk inlet, remote-controlled bottom valve, fixed whey outlet, etc.
  • Automation: I/O Communication, Rockwell control system, non-EU language operator panel

Capacity/Range
The vat is available in sizes ranging from 3,000 to 15,000 litres, with specific increments.

Consumption Data
  • CIP supply: 30-40 m3/h
  • Electricity: 4kW
  • Compressed air: 2 NL/h
  • Steam: 300-1000 kg/h

Dimensions and Shipping Data
Detailed dimensions and weights are provided for various vat sizes, ensuring proper planning for installation and shipping.
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Catalog excerpts

Tetra Pak® Cheese Vat OST CH5-1

Tetra Pak® Cheese Vat OST CH5 Horizontal vat for curd making Working principle • Even curd size distribution The milk (and in line added starter) is fed into the vat through the bottom (or optional top) inlet and gently stirred by the combined stirring and cutting tools. After rennet addition the milk rests to create a firm coagulum to be cut by the sharp knives of the cutting tool. The speed of the tools is controlled between 2 and 10 rpm. Once the curd is cut to the required grain size the rotation of the tools is reversed. By rotating the opposite way, the blunt sides of the knives stir the curd and whey mixture to avoid sedimentation. • Low fat and fines losses • Very strong and reliable • High standard of hygiene Application The Tetra Pak ® Cheese Vat OST CH5 is a horizontal vat for curd production of cheddar/mozzarella cheese types. It has all required functions for a controlled and predictable process, including filling of cheese milk, mixing of ingredients, coagulation of milk, cutting of coagulum, blending, indirect heating, emptying and CIP (Cleaning in Place). For possible temperature correction the curd/whey mixture can be indirectly heated by adding steam to the vat jacket. The vat is emptied through the bottom valve. The curd making process is controlled from the control panel placed adjacent to the manway on top of the vat. The vat can be cleaned in place by rotating spray nozzles and a connection to the shaft seal h

 Open the catalog to page 1
Tetra Pak® Cheese Vat OST CH5-2

Tetra Pak® Cheese Vat OST CH5 Scope of supply Options, automation • Horizontal cylindrical body with slightly conical ends • 32 I/O Communication (hardwired communication) • 33 Rockwell (Allen Bradley) control system and OP • Heating jacket on lower half of the cylindrical section • 35 Operator panel in non EU language • Main shaft with welded-on knife frames and side stirring blades • Frequency controlled E-motor for cutting/stirring tool • Internal LED lighting • Manhole with non-transparent sliding door on top position • Air vent • CIP nozzles with interconnecting pipe work • Temperature electrode...

 Open the catalog to page 2

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