Finishing Vats

Controlled finishing operations for consistent cheese quality and efficient product handling. The Finishing Vats are designed for the final stages of cheese production, where precise control of curd handling directly influences texture, moisture content, and final product quality. These vats enable efficient whey drainage, controlled curd maturation, uniform salt incorporation, and mechanized product discharge, ensuring a smooth and continuous production flow. The system receives the curd–whey mixture directly from upstream coagulation vats (Double “O” type), allowing those vats to be released immediately for the start of new batches and maximizing overall plant productivity. Gentle handling of the curd mass preserves structural integrity while achieving consistent moisture and salt distribution throughout the cheese matrix. Engineered for hygienic dairy processing, the Finishing Vats integrate seamlessly with upstream coagulation and downstream molding, stretching, or pressing equipment. Their robust stainless steel construction and sanitary design ensure reliable operation, ease of cleaning, and repeatable results in demanding industrial environments. Scalable Capacity: Available in five nominal capacity configurations, ranging from 1,323 to 4,409 lb (600 to 2,000 kg), with an installed power of 9.4 hp (7.0 kW), adapting efficiently to different production volumes. Line Compatibility: Designed for smooth integration with pneumatic or mechanical curd conveying systems, facilitating direct connection to subsequent molding or stretching stages. Sanitary Design and Durability: Heavy‑duty construction suitable for industrial operation, with optimized overall lengths from 22.6 to 42.2 ft (6.90 to 12.86 m) to maximize plant space utilization.