The module is designed for the production of cheese in brine. The whole technological process including: coagulation, cutting, whey draining /with a cheese strainer/, block moulding and preliminary brining is preformed in DONI®Open S Vat.
Dimensions:
Volume /l/ | 200 | 400 | 600 | 1000 | 1200 | 1400 |
Width /mm/ | 780 | 880 | 980 | 1 080 | 1 080 | 1 080 |
Length /mm/ | 875 | 1858 | 1824 | 2 650 | 3 180 | 3 680 |
Height /mm/ | 860 | 1400 | 1860 | 850 | 850 | 850 |
Operational depth /mm/ |
400 | 400 | 500 | 400 | 400 | 400 |
The module is cleaned locally.
Options | Description |
Additional options: | - cheese tools for curd processing /lengthwise and crosswise cutting tools, stirring spades/; -Perforated cheese block restrictors (used to avoid round edges). |