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Vertical cheese vat for hard cheese | DONI®Double O Vat HC
Vertical cheese vat for hard cheese | DONI®Double O Vat HC
The module is designed for the coagulation, cutting and processing of curd. The modification HC is specifically developed for the production of hard and semi hard cheese. Typical for this modification is that it has a built in system for intermediate whey draining.
DONI®Double O Vat HC is a vertical double 'O' shape cheese vat. It is supplied with two reversible cutting-stirring tools. The walls and bases are fitted with heating elements (a jacket). The base is double cone shaped with two valves connected with a collector.
The module is also supplied with: a manhole with internal lighting, spray balls connected with a collector, a temperature sensor installed in one of the cutting-stirring tool, level sensors, soft heating system and a control panel corresponding to the required level of automation.
The standard order of volumes and powers is:
| Volume /l/ | 3000 | 4000 | 5000 | 6000 | 8000 |
|---|---|---|---|---|---|
| Power supply /kW/ |
1.5 | 1.5 | 2.2 | 2.2 | 2.2 |
| Steam consumption /kg/h/ | 200 | 250 | 300 | 370 | 470 |
| Volume /l/ | 10000 | 12000 | 15000 | 20000 |
|---|---|---|---|---|
| Power supply /kW/ |
3,0 | 3,0 | 4,0 | 5,5 |
| Steam consumption /kg/h/ | 600 | 720 | 900 | 1 100 |
The standard order is not limiting in relation to the orders.
The rotation frequency of the cutting-stirring tools is regulated to a range of 1 to 14 min⁻¹.
| Options | Description |
| Additional options: | a built in pH metre; a service platform; connecting valves. |
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