Cheddaring Vat
The Cheddaring Vat is used to separate curd and whey transferred from the process tank. It is an important piece of equipment that enables the cheddaring process (maturation and acid development) of curd to be carried out in a controlled and hygienic manner during kashar cheese production. It plays a critical role in helping the product achieve the desired structure, aroma, and elasticity.
Working Principle
The cut and drained curd is transferred into the cheddaring vat, where the whey is separated and the curd is rested under controlled conditions for a certain period. During this process, acid development is achieved, and the curd reaches the proper consistency for the stretching and kneading stages. The vat structure helps ensure homogeneous product processing.
Key Features
Special design suitable for the cheddaring process, homogeneous product processing, controlled resting and acid development, hygienic and easy-to-clean structure, durable stainless steel body, different capacity options
Technical Information
Capacity: Variable according to requirement
Material: AISI 304 Stainless Steel
Operation: Manual / automatic (optional)
Design: Hygienic structure suitable for food production
Advantages
Standardization in product quality
Proper acid development
Achievement of homogeneous structure
Low waste rate
Easy operation and maintenance