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.
Cheese yield optimization through a high-precision cutting and agitation process that minimizes fat and fine particle loss.
•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.
