Optimized milk coagulation for pasta filata cheese production.
The Double O Coagulation Vats are specifically engineered for the controlled coagulation of milk in pasta filata cheese production, where uniform curd formation and precise thermal control are critical to final product quality. The distinctive double‑O geometry promotes uniform rennet distribution and consistent temperature throughout the entire milk volume, ensuring repeatable coagulation conditions from batch to batch.
This design minimizes temperature gradients and eliminates dead zones, supporting an even curd structure and improved yield consistency. The vats are engineered to provide gentle, controlled agitation during the coagulation phase, preserving curd integrity and facilitating downstream stretching and molding operations typical of pasta filata cheeses such as mozzarella, provolone, and Oaxaca.
Constructed entirely of AISI 304 stainless steel with sanitary finishes, the vats meet modern hygienic dairy processing standards and ensure reliable operation and long service life.
CIP Integration (Clean‑in‑Place):
The vats are fully compatible with centralized CIP systems, allowing thorough internal cleaning without manual disassembly. This ensures sterile surfaces, reduces downtime, and optimizes operational efficiency.
Capacity Range:
Available in capacities from 264 to 4,227 gal (1,000 to 16,000 L), suitable for both artisanal production lines and high‑volume industrial cheese plants.
Designed for dairy processing plants that demand standardization, this vat transforms pasteurized milk into premium-quality curd through a "Double O" tank geometry that optimizes agitation hydrodynamics. The equipment integrates a dual cut-and-agitation system controlled by PLC, ensuring gentle curd treatment that prevents unnecessary breakage and sedimentation of fines in the whey. Its semi-hermetic, thermally insulated structure allows rigorous process temperature control, eliminating critical fluctuations and ensuring a superior hygienic environment suitable for centralized CIP cleaning.
Technical Advantages
"Double O" Geometry and Sharp Liras: Increases final product yield by making a clean cut that drastically minimizes the detachment of fines carried away by the whey, compared to conventional systems.
Semi-Hermetic Sanitary Design: Prevents air exchange with the environment during coagulation, reducing the risk of cross-bacterial contamination and maintaining the thermal stability of the milk.
PLC Automation and Control: Features an IP65-protected panel and pneumatic valves for precise management of temperature and agitation speed, guaranteeing exact recipe repeatability and consistent cheese texture batch after batch.
CIP Integration (Clean In Place): Built entirely in T-304 stainless steel with sanitary finishes, enabling direct connection to central washing systems to ensure a sterile surface without manual disassembly, optimizing operational uptime.
Capacity Versatility: Available in a range from 1,000 to 16,000 liters, adapting to both specialized production lines and high-volume industrial processes.
Maximize your cheese production yield by minimizing fine particle loss and ensuring homogeneous coagulation through precision cutting engineering.
Sharp liras make a clean cut of the curd gel, minimizing fines shedding into the whey and maximizing yield per batch.
Semi-Hermetic Design
The closed structure isolates the process from the environment, maintaining stable coagulation temperature and eliminating airborne cross-contamination risk.
IP65 PLC Control
IP65-protected panel with pneumatic valves for precise temperature and agitation speed management. Stores recipes to guarantee exact repeatability.
Sanitary Valves
T-304 stainless steel bottom valves with pneumatic actuation for controlled curd and whey discharge. Compatible with centralized CIP cleaning.
Line Integration
Designed to integrate with pneumatic or mechanical curd transport systems. Available from 1,000 to 16,000 liters of nominal capacity.
