Curd Draining Vat
A wheeled vat in which curd is separated from whey and held under pressure when needed. The fermentation stage that determines the fibrous structure of cheese.
Product image coming soon
About This Product
Drained curd is held in the vat until it reaches the appropriate pH for cooking (typically in the range of 5.1–5.3). This fermentation stage is a critical step that determines the fibrous structure of the cheese; ambient temperature and duration directly impact product quality. The body is wheeled and mobile, with whey drawn off through a separate discharge line. Capacity should be selected based on the amount of curd processed per batch — a vat with disproportionate capacity to the process tank can create a bottleneck in the line.
Features
- Four volume options (500 – 2,000 L)
- Pressure holding for fermentation
- Separate whey discharge line
- Wheeled, mobile body
- Controlled ripening in pH range 5.1–5.3
Technical Specifications
- Material
- Stainless Steel AISI 304
- Function
- Curd whey separation
- Discharge
- WAS (whey) discharge line
- Capacity
- 500 / 1,000 / 1,500 / 2,000 L
- Mobility
- Wheeled, mobile body
Technical values are for information only and may change as products are developed. Binding values are stated in the order confirmation.
