Tetra Pak® Cheese Vat OST CH6 is a horizontal vat for the production of curd especially for Cheddar, Pasta Filata and similar types of cheese. The vat has all required unctions for a controlled and predictable process, including filling of cheese milk,mixing of ingredients, coagulation of milk, cutting of coagulum, blending, whey discharge, water addition, indirect heating and cooling, emptying and CIP (Cleaning in Place). Using warmwater in a dimple jacket to heat the product allows the operator to have more control on the heating speed and temperature.
The milk (and in line added starter) is fed into the vat through the bottom (or optional top) inlet and gently stirred by the combined stirring and cutting tools.
After rennet addition the milk rests to create a firm coagulum to be cut by the sharp knives of the cutting tool. The speed of the tools is controlled between 2 and 10 rpm. When the curd is cut to the required grain size the rotation of the tools is reversed. By rotating the opposite way the blunt sides of the knives stir the curd and whey mixture to avoid sedimentation. A vat with a tubular whey strainer is also available, Tetra Pak® Cheese Vat OST SH6. The curd/whey mixture can be indirectly heated by circulating hot water through the dimple jacket. The vat is emptied through the outlet at the bottom.
The curd making process is controlled from the control panel placed adjacent to the manway on top of the vat. The vat can be cleaned in place by means of rotating spray nozzles and a connection to the shaft seal housing.
Even curd size distribution
Low fat and fines losses
Very strong and reliable
Optimal heat transfer
High standard of hygiene
Quick and efficient emptying
The horizontal shaft design maximizes the first whey discharge and prevents lumps from forming after whey discharge. It gives a highly reliable, repeatable result, making this unit ideal for volume producers of several similar cheese types, for whom efficiency is key.
The knives are only welded at one end of the knife frame, which gives the system a degree of elasticity, and reduces the risk of bending or breaking. This enables a longer lifetime, as well as increased repeatability. Furthermore, our unique design has been shown to reduce losses of fats and fines, and to inhibit the build-up of curd during production, thus enhancing hygiene.
The curd/whey mixture is heated (or cooled) by a dimple jacket filled with hot water, which is wrapped around the vat. This method can achieve the same heat transfer effect as steam heating, but with a lower temperature. Moreover, the temperature is easier to control, which reduces fouling and denaturation of the whey proteins.
Over time, frequent heating and cooling of the vat can lead to cracks. Our vat design takes these temperature fluctuations into account. The critical areas are designed to allow a degree of movement, which reduces the risk of cracking and increases the lifetime of the equipment. In addition, the inner and outer wall of the tank are heated at the same time, allowing the vat to expand evenly.
The control system can be used independently or fully integrated into your plant control system. Based on an analysis of the data generated, you can fine-tune your production to meet your priorities – such as preventing product waste or reducing processing time. It helps you get the best quality end product with the most efficient process, while allowing the maximum freedom to adapt recipes.
The seals can be accessed from the exterior or the vat without removing the drive unit. This makes them easy to reach for maintenance purposes. It reduces the time needed for servicing and increases safety of servicing. It also gets your production back up and running fast after a stop, with the minimum downtime.
The automatic dosing and distribution system ensures an even amount of rennet throughout the milk. In turn, this leads to accurate and even coagulation, thereby reducing product deviations and increasing yield. Since the manway doesn’t need to be opened to pour in rennet, hygiene is also enhanced.
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