Dima Cheese Vats "CVS" Series

The Cheese Vats “CVS” Series manufactured by Dima are “double-O” cheese vats designed for milk coagulation and production of all cheeses. Equipped with a heating/cooling system on the vertical cheese vat walls and on the vat bottom, the “CVS” series have various applications in cheese processing.


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Description

Cheese Vats for milk coagulation and production of all kind of cheeses. 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 vat wall, 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 flat bottom, sloped towards the discharge, 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. 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. 

Features

  • Double-circle (“double-O”) tank with flat bottom
  • Heating/cooling system
  • Fixed installation, no need for tilting when emptying
  • Special milk inlet to avoid foam forming
  • Optional software
  • Available in different capacities

Basic Options

Optionals:

  • Unit for preparation and automatic dosing of citric or acetic acid
  • Control panel for PLC control with automatic control software and touch screen
  • Valves with pneumatic operation for discharge of curd/whey mixture
  • Bottom valve for complete discharge of curd/whey mixture
  • Fixed openings for whey pre-drainage
  • Mobile suction device for partial whey extraction
  • Working footboards for any need and with any dimensions
  • Hot water preparation groups with various capacities
  • Hot water distribution circuit, made to measure, for more cheese vats
  • Unit for collection-evacuation of drained whey

Standard Capacities:

2.000 – 3.000 – 3.500 – 5.000 – 6.000 – 7.000 – 8.000 – 10.000 – 12.000 – 16.000 – 18.000 – 20.000 litres. Other capacities can be supplied on request.

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