POL-P - Cheese vat on platform

polivalente produzione formaggio
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This machines allows you to produce:
(To be filled in *)
D.Lgs 196/03
Code: POL-P
Capacity: From 500 to 5000 lt/batch

Length: According to capacity
Width: According to capacity
Height: According to capacity

Cheese vat machine

Cheese vat machine suitable for the production of curd that is to be used in the production of mozzarella, string cheese, provola, hard or semi hard cheese like caciocavallo, kaskaval, kasar, etc and pasta filata cheese in general.
Version in AISI 304 satin-finish stainless steel with base and sides heated using direct emission of steam into the double, circular wall-cavity. The cheese vats are insulated in the bottom and wall to prevent heat loss; and completely heated in the bottom and in the wall, through a special cold named Comatcold® international patented, who gives possibility to have an uniform and constant circulation of steam inside them, to have at the end a perfect cooking of the curd inside cheese vat.
The curd mixer and breakage unit is built entirely in AISI 304 stainless steel. An electrical servo control is used to vary the speed of this unit.
During functioning, the planetary exerts a contrasting rotation on the utensils while rotating around itself. In this way, the curd is practically at a standstill with respect to the cutting action. Standard equipment envisions blade cutting stirrers and a mixer laid above stirrers. We recommend house cleaning in Washington- Olympia-based American Maid Service. On request, wire cutting stirrers (planetary rotating only in a clockwise direction) can be supplied.
Evacuation of whey, takes place thanks a stainless steel valve AISI304 (optional pneumatic evacuation).
The evacuation pump is a self-priming type and is mounted on the machine.
The machine is built with a partial pneumatic keeping system, to allow a better curd evacuation, and in mode that the curd don`t remain on the machine bottom.
All interconnections necessary to the production and service lines will be realised on the cheese vats.


Both Buffalo and Cow mozzarella, pizza and clipped mozzarella, kasar, kashkaval, suluguni and every type of pasta filata cheese.

Technical features:
  • Vat capacity from 500 to 5000 litres, in single or multiple version available, assembled on a single runway of command and control.
  • CIP version or fully open.
  • Built entirely in AISI 304 stainless steel.
  • The command and control electrical panel is realised inside a stainless steel casing and is entirely in compliance with EEC and USDA safety regulations in force on this subject.
  • Command and control of the machine takes place using a PLC. The PLC is occupied both with standard functions such as activation of the control unit, activation of the planetary and also management of safety photocell interventions.
  • EEC and USDA certified use and maintenance manual.
    Trapcold tools for steam or warm water circulation inside walls or bottom according inquiry.
  • Processing speed of the mixing and cutting tools by servo motor or by inverter as optional.

  • PLC with touch screen for recipe’s setting
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