Cheese vat closed

Automated preparation of curd in a closed cheese vat. The curd preparation process consists of heating, cutting, stirring, draining whey and adding wash water is carried out automatically through adjustable parameters. The automatic process can be set entirely to your own recipe and ensures consistent curd quality.

C. van ‘t Riet Zuiveltechnologie B.V. produces the closed cheese vat in-house with the characteristic high quality. Solely components from reputable brands are used, so that the proper functioning of the closed cheese vat can be trusted. This cheese tank is available in capacities from 3000 to 12000 liters and is usually combined with an automatic drainage tank.

Cheese vat closed

  • Capacity 3000 to 12000 liters
  • Automated process
  • Fast heating and cooling through spray piping system
  • Temperature measurement via sensor in bottom of cheese vat
  • Automatic whey extraction and wash water addition
  • Cleaning via internal CIP program
  • Option – external CIP
  • Milk can be kept refrigerated
  • Touchscreen operation
  • Low maintenance
  • 3A certified finish
  • Solid/quality product
  • Value retention through use of durable materials
  • Customer-specific configuration by available energy source

Contact us for more information on cheese vat closed

C. van 't Riet, your dairy technology platform

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