Uzermak Cheese Vats are designed for production of curd and whey. They are suitable for the production of too many cheese types: Kashkaval cheese, mozzarella cheese, Halloumi cheese, gouda cheese, lactic cheese, cheddar cheese…
Tank is used to spread added rennet by stirring, to cut the gel form of curd regularly, to suck 1/3 of the whey from the tank by the help of a filter and to ripen by heating up milk.
Production capacities: 3,000 liters, 4,000 liters, 6,000 liters, 8,000 liters, 12,000 liters, 16,000 liters.
| Machine data: | ||
| Bowl capacity | l | 1620 |
| Batch quantity (product dependent), min-max | l/ batch | 350-800 |
| Processing temperature, max | °C | 95 (optional 125 °C) |
| Steam consumption | kg/h | 900 |
| Energy requirements: | kW | |
| Main motor | kW | 50 |
| Scrapper’s motor | kW | 5,5 |
| Vacuum pump | kW | 2,2 |
| Discharge pump | kW | 5,5 |
| CIP Pump | kW | 3,0 |
| Lid opening/ locking | kW | 1,1 |
| Lifter | kW | 1,1 |
| Total | kW | 68,4 |
AISI304 quality stainless steel material
All plastic and derivative material are convenient to food and cleaning detergents
Inner wall is eight shaped
Manhole cover
PLC and touch screen
4 CIP heads
Electrical panel and lightening on the top of the tank
Speed of blades are controlled from 1 rpm to 10 rpm
Closed system with automatic steam inlet
Water and milk inlet
Platform for operator
Curd outlet
Final temperature is obtained by the help of the automatic valves
Motor and gearbox
Tank may be connected to perforated/ finishing/ cheddaring vat or filter drum
Wedge wire slot inside the tank to suck some amount of the whey
Applicable for the production of wide range of cheeses
High quality, high speed, less product loss
High performance of cutting and stirring
Special “eight shape” design of the tank to minimize the damage of the curd
Special design of the blades to minimize the damage of the curd
PLC process controlling system
