Process Description
Milk will be fed into the vat through the no-foam inlet or bottom outlet minimising inclusion of air. Culture may be added into the milk line or directly into the vat. The rennet addition system provides quick and even dispersal of the rennet promoting a well mixed and even coagulum.

The carefully designed cutting/stirring mechanism ensures even curd grain size prior to heating. Heating via the jacketed wall gives an efficient and controllable time/temperature curve for exact control of pH moisture of the curd.
 

The final stirring prior to discharge is again carried out using the cutting/stirring mechanism realising
maximum yield and minimum fat and fines loss to the whey.

Ultimate benefits of the process include reduced fats and fines losses, increased yields, adaptability
and consistency for a wide variety of recipes and efficient draining.

Design Advantages
• Well proven horizontal design with heavy duty shell. Designed to
   give extended life without high maintenance costs. Constructed
   to comply with USDA and European CE regulations.
• Provides efficient controllable heat transfer, maximising cooking
   performance. The large heating jacket is suitable for use with
   either hot water or steam as the heating medium.
• High performance Sheffield stainless steel blade material
   with an improved cut extends the blade life.
• Complete with full PLC controls and operator interface
   panel.
• Body of the vat manufactured in the main from
   AISI 304 stainless steel.