Tetra Pak® Cheese Vat OST SH6

Proven equipment, built on over 40 years of expertise

  • Best-in-class efficiency, accuracy and reliability make this unit ideal for volume production
  • Patented knife design, gentle heating process and rapid whey suction all keep product losses in check
  • Designed for easy access to recommended maintenance parts/constructions (e.g. seals) facilitating maintenance

​​​​​Tetra Pak® Cheese Vat OST SH6

Horizontal curd making vat with dimple jack​et

Tetra Pak® Cheese Vat OST SH6 is a horizontal vat to produce (semi) hard cheeses. The vat has all required functions 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.​

Related links

Related documents

Features

Single horizontal shaft

Increases performance and reliability

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.

Unique knife & frame design

Reduces mechanical stress and increases hygiene

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.

High-capacity whey suction

Achieves an even mixture and reduce losses

When it’s time to remove the whey from the curd, our high-capacity whey suction feature does the job quickly. It reduces the length of sedimentation time, thereby minimizing the fusing of curds. Consequently, when mixing begins again, less force is required to loosen the curd particles and create an even mixture. Losses of fat and fines are also reduced.

Dimple heating jacket

Improves heat transfer and control over the heating process

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.

Stable Vat design

Increases equipment lifetime

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.

Control system

Optimizes production of all cheese types

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.

Access to seals

Reduces maintenance time

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.

Rennet dosing

Gives an even distribution of rennet and improves yield

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.

Options

Coagulation sensor

The sensor contains an infrared light which detects when coagulation has begun. Based on this data, it calculates when cutting should start – leading to a more accurate and reliable result than is possible with manual control. If for some reason the milk is not coagulating properly, the sensor alerts the control panel, greatly reducing the downtime associated with this type of deviation.

Cordless whey seive

Enhances hygiene and reliability

The whey sieve is lowered and lifted by means of a stainless-steel cylinder, which is both hygienic and reliable. It moves fast, especially during lifting, which further contributes to a short sedimentation time and hence, limits the losses of fat and fines.

Do you want more information about curd making?