Cheese Vat and Cheese Making Accessories

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Cheese Vat and Cheese Making Accessories

Features of Cheese Vat and Cheese Making Accessories

Ten litre capacity stainless steel jacketed vat
Bench mounting with small footprint
Separate console controls vat temperature and paddle speed
Water heater fitted in console
Temperature and pH can be monitored by microcomputer using an appropriate interface
Range of cheese making accessories
Simple controls

Capabilities of Cheese Vat and Cheese Making Accessories

heating and agitating milk, and holding at an exact temperature for addition of starter culture and rennetholding at temperature during coagulation
holding at temperature during coagulationcutting and healing the
cutting and healing the curd
heating and agitating gradually and accurately to ‘scald’ the curd
maintaining the higher temperatures and agitating for a further period
settling the curd or ‘pitching’
drawing the whey
milling
salt addition

Unit Specifications

Vat:
Working Capacity: 10 litres
Perforated Strainer: Stainless steel
Hygienic Outlet Valve: ‘Pinch type’
Agitator Paddle: Stainless steel
Agitator Drive Motor: 50W, 0-30rpm

The agitator drive linkage is designed to allow the paddle to traverse the vat at rates between 0 and 60 times per min.

Control Console:

ITEMDETAILS

Heating water circulator:	0.85kW, temperature range ambient to 80°C set by analog dial, (Control accuracy: ±1°C, Safety: over-temperature cutout), max. flow 10lpm
Agitator paddle variable speed drive control:	Thyristor, DC
Analog output ports:	voltage output O-1Vdc proportional to temperature and pH (2 channels). Suitable for microcomputer connection via any appropriate interface, e.g. FT20-90IFD-USB
pH/temperature indication:	3½ digit display
Thermocouple probe:	Type K
pH probe:	Food spear type, 0 -14pH

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