45 Years of Experience
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.
