Coagulation vat
Coagulation vat
The coagulation vat is a piece of equipment that transforms milk into curd through the action of cultures and rennet. Designed to ensure homogeneous and efficient coagulation, this vat guarantees optimal quality of the final product. It is specifically intended for the production of coagulated products such as cottage cheese, young cheese, and other soft cheeses.
The 210L coagulation vat allows for the processing of milk from 60 to 210 liters. The 500L coagulation vat is available in four versions with heating/cooling and tilting options, and allows for the processing of milk from 150 to 500 liters. The vats are made of stainless steel (AISI 304), suitable for use in the food industry. To facilitate movement within the dairy, all coagulation vats are equipped with a wheel as standard.
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