Precision‑engineered coagulation vessels for consistent and controlled cheese production.
The CASEUS Coagulation Vats are purpose‑built systems designed to deliver precise and repeatable milk coagulation across a wide range of cheese varieties. Their engineering focuses on process stability, curd integrity, and consistent product quality from batch to batch, meeting the demands of both artisanal and industrial cheese production.
The optimized internal geometry of the CASEUS vats ensures uniform distribution of rennet and homogeneous heat transfer throughout the entire milk volume. This results in consistent curd formation, reduced process variability, and improved yield control during the coagulation phase. Integrated cutting and gentle agitation systems are configured to support accurate curd handling while minimizing fines generation and preserving fat retention.
The CASEUS vat is a closed, horizontal‑axis cylindrical coagulation vessel, designed to process batch volumes from 528 to 5,283 gal (2,000 to 20,000 L) under sterile and fully controlled conditions. Manufactured entirely from sanitary AISI 304 stainless steel, the equipment features a hygienic design with smooth surfaces, no dead zones, and no sharp edges.
CIP‑Ready Hygienic Design:
The vats are fully compatible with automated CIP systems, allowing complete internal cleaning without manual disassembly. This ensures sterile processing surfaces, reduces downtime, and supports compliance with international food safety regulations, including Directive 89/392/EEC.
PLC‑Based Automation and Recipe Management:
Integrated PLC control allows precise programming of process parameters such as time, speed, and agitation profiles. Recipe‑driven operation eliminates operator variability and ensures consistent cheese quality across all production shifts.
The CASEUS vat is a closed horizontal-axis cylindrical coagulation vessel designed to process volumes from 2,000 to 20,000 liters in a sterile and controlled environment. Its patented design integrates cutting and agitation tools positioned diametrically on a central axis, ensuring that only the blades act during cutting and only the paddles during agitation. This configuration guarantees an efficient milk transformation, keeping the curd mass static during cutting to drastically reduce mechanical impact and solids carryover. It is the ideal solution for plants requiring standardization and maximum yield in pasta filata, cooked, and semi-cooked cheese production.
Technical Advantages
Diametrically Opposed Dual-Function Tools: Minimizes mechanical damage to the curd grain and reduces fines and fat in the whey, directly increasing the economic yield per batch.
High-Efficiency Thermal Jacket (Dimple Plate): Allows rigorous control of the temperature gradient (1 to 1.5°C/min), ensuring culture viability and the physico-chemical consistency of the final product.
Automatic Whey Extraction System (Model AS): Incorporates a large perforated surface filter that speeds up drainage without clogging risk, optimizing cycle times and overall line productivity.
Fully Hygienic Stainless Steel Design: Construction with no dead zones or sharp edges, compatible with automated CIP cleaning to ensure compliance with international food safety standards (89/392/CEE).
Automated PLC and Recipe Management: Ability to program exact time and speed parameters, eliminating operational variability and ensuring consistent quality every shift.
Cheese yield optimization through a high-precision cutting and agitation process that minimizes fat and fine particle loss.
