Kashkaval Cheese Processing Tank
Primary main equipment in the production line where milk is acidified and coagulated, and curd is cut and heated. Double-walled vessel with pneumatic lifting and heat automation.
About This Product
Primary main equipment in the Kashkaval cheese production line. Pasteurized milk is brought to ripening temperature and starter culture is added; after curd formation, it is reduced in size using curd cutting apparatus. Temperature is gradually increased to firm the curd granules and facilitate whey separation. The whey-drained curd is transferred by pump to the straining unit. The double-walled vessel provides heating from the walls; temperature and mixing are controlled via automation. Capacity selection is based on the daily milk volume to be processed — in single-tank operation, typically 2-3 batches are produced per day.
Features
- Double-walled vessel with wall heating
- Pneumatic tank lifting system
- Temperature and mixing automation
- Curd cutting apparatus
- Suitable for 2-3 batch production per day
Technical Specifications
- Material
- Stainless Steel AISI 304
- Vessel Structure
- Double-walled
- Capacity
- 2,000 – 8,000 kg
- Heating
- Heat automation (wall heating)
- Lifting
- Pneumatic tank lifting system
- Control
- Temperature and mixing automation
Technical values are for information only and may change as products are developed. Binding values are stated in the order confirmation.
