Dima Cheese Vats "CVB" Series

Cheese Vats for milk coagulation and production of all kind of cheeses, suited also for cooked hard cheeses as Cheddar, Gouda, Edam, and others. Machines designed and constructed for milk filling, mixing with rennet, cultures or acids, milk coagulation, curd cutting, stirring of the curd/whey mixture, whey extraction, heating and/or cooling of the curd/whey mixture on the vertical vat wall and on the conical vat bottom, partial whey extraction, total discharge of the whey/curd mass, C.I.P. cleaning, manual control of the working and cleaning phases. 

The DIMA cheese coagulation vat consists in a double-circle (“double-O”) tank with double conical bottom, closed version. Fixed installation without necessity of tilting for emptying. A special milk inlet allows to avoid any foam forming. The machine is equipped with a heating/cooling system on the vertical cheese vat walls and on the conical vat bottom. Inside the coagulation cheese vat rotate two agitators in circles and in opposite directions. The cutting is simply achieved by inverting from the control panel the rotation direction of the agitators. The cutting and agitation speed can be adjusted at pleasure, both through software (optional) and manually.