APV CurdMaster Cheese Vat 18.000 liter. Specifically designed for the producing of high- quality cheese curd and whey. The vat is suitable for the producing 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. Stainless steel vat, 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.. 2 x outfeed pneumatic butterfly valves. CIP cleanable by spray-balls. Complete with piping and infeed/outfeed valves. Control panel and operation panel on vat to control agitator speed, temperature, and whey – curd valves.
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