Round Soft Cheese Vat for White Cheese Processing Machinery

• After-sales Service：Online Video Aftersales Service
• Warranty：1 Year
• Process：Thermal Processing
• Power Source：Steam or Electric
• Certification：ISO9001
• Automatic Grade：Automatic

=== Base Info ===

• Model NO.：WS-NLC-1000
• Application：Cheese
• Customized：Customized
• Material：SUS304
• Capacity：1000L
• Power：1.1kw
• Transport Package：Plastic Film Packing & Packaging Cloth Packing
• Specification：1600*1600*1800mm
• Trademark：WS
• Origin：Shanghai, China
• Production Capacity：53sets,Month

=== Description ===

Basic Info.

Model NO. WS-NLC-1000 Application Cheese Customized Customized Material SUS304 Capacity 1000L Power 1.1kw Transport Package Plastic Film Packing & Packaging Cloth Packing Specification 1600*1600*1800mm Trademark WS Origin Shanghai, China Production Capacity 53sets/Month

Product Description

Definition of cheese vat: a round vat in which the curd is formed and cut or broken in cheese making.

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

Control box/panel: control the heating temperature&holding time and the start and stop of the mixing motor.

Agitator driven by two motors: one motor for stirring blade Rotary motion, one motor for stirring blade Longitudinal motion(three stirring paddles)

Heating method: Steam heating or Electric heating

Product picture:



 

Model	WS-NLC
Volume	100-2000L
Heating method	Steam or Electric heating
Material	SUS304 or SUS316
Type	Round Vat type
Agitator	1-3pcs
Application	Cheese processing
Corrosion margin	0mm
Welding joint coefficient	0.85
Stirring speed	36rpm
Insulation material	polyester foam
Insulation thickness	50mm-70mm
Default power system	220V/1P/50 Hz  or 380V/3P/50Hz, it can be customized.
Maximum heating temperature	95°C
Vat lid(Optional)

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.