Cheese line, curd preparation existing of 3 Cheese vats (APV CurdMaster) set of 2 x cheese vat 12.000 liter and 1 x cheese vat 18.000 liter. Specifically designed for the production of high quality cheese curd and whey. The vat is suitable for the production of most cheese types ranging from hard and semi hard varieties like Gouda, Cheddar, Edam, Tilsiter etc, to soft/fresh varieties like Blue Cheese and Feta as well as Pasta Filata. Vats are in stainless steel, double jacketed and insulated. Manhole with grid and sensor, light. Whey suction through the side of the vat on 75-50% of volume. Sensors for pressure (for volume), and temperature. Breather with protection raster, steam connecting to the double jacket to heat the curd during the process. Placed high on feet including the framework. Condensate collection tank and return pump placed under the vats. 2 x outfeed pneumatic butterfly valves. CIP cleanable by spray-balls. Complete with pumps centrifugal for CIP and whey, Lobe type for curd. Swingbend panels, pneumatic valves (SPX/APV), all interconnecting piping and all infeed/outfeed valves. Control panel and operation panels on each vat to control agitator speed, temperature, and whey – curd valves. Capacity of the line: 12.000 to 15.000 l/h milk input depending on recipe of the cheese.
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