• Model NO.：WS-NLC-100
• Application：Milk, Yogurt, Cheese
• Customized：Customized
• Material：SUS304 or 316
• Voltage：Customized
• Raw Material：Liquid Milk
• Final Product：Soft Cheese
• Uasge：Curd Forming and Cutting
• Transport Package：Packing Cloth and Film Packing
• Specification：φ 1500x1750mm
• Trademark：WS
• Origin：Shanghai, China
• Production Capacity：68sets,Month

Basic Info.

Model NO. WS-NLC-100 Application Milk, Yogurt, Cheese Customized Customized Material SUS304 or 316 Voltage Customized Raw Material Liquid Milk Final Product Soft Cheese Uasge Curd Forming and Cutting Transport Package Packing Cloth and Film Packing Specification φ 1500x1750mm Trademark WS Origin Shanghai, China Production Capacity 68sets/Month

Product Description

Brief Introduction of Cheese Vat:

Structure: three layers stainless steel tank, Overhead Agitator,  Control box/panel, Adjustable foot.

Heating method: Steam heating or Electric heating(2pcs Electric Heating Tube)

Working Principle:

The cheese milk is pre-treated, after addition of a bacteria culture appropriate to the type of cheese, and mixed with rennet. The enzyme activity of the rennet causes the milk to coagulate to a solid gel known as coagulum. This is cut with special cutting tools into small cubes of the desired size to facilitate expulsion of whey. During the rest of the curd making process the bacteria grow and form lactic acid, and the curd grains are subjected to mechanical treatment with stirring tools, while at the same time the curd is heated according to a preset program. The combined effect of these three actions - growth of bacteria, mechanical treatment and heat treatment - results in syneresis, i.e. separation of whey from the curd grains. The finished curd is placed in cheese mould, which determine the shape of the finished cheese. The cheese is pressed, either by its own weight or by applying pressure to the mould. Finally, the cheese is coated, wrapped or packed. Most kinds of cheese will ripened in the ripening room for different period. 

Weishu Round Cheese Vat is specifically designed for the production of high quality cheese curd and whey.
The vat is suitable for the production of most cheese types ranging from hard varieties like Cheddar and Emmentaler, semi hard varieties like Gouda and Tilsiter, to soft/fresh varieties like Blue Cheese and Feta as well as Pasta Filata.

The design of the Cheese Vat generates flexible cheese production with high performance, equipment reliability, food safety and overall equipment effectiveness.


Product details:




Technical parameters:
 

Type	Round Vat type
Agitator	1-3pcs
Application	Cheese processing
Stirring speed	36rpm
Insulation material	polyester foam
Insulation thickness	50mm
Default power system	it can be customized.
Vat lid(Optional)

Weishu Cheese vat brings you the following advantages:

1. With jacket for heating and temperature keeping, or cooling to certain temperature for the milk become rigid
2. Parts contacting with product are all made of high grade stainless steel, comply with food grade sanitary standard.
3. With temperature control system, auto control the agitator, auto press the cheese to drain the milk whey
4. Excellent cutting and stirring performance: evenly cutting and stirring, whey is highly separated.
5. Wide range of cheese types
6. Outstanding emptying capability