Description
The Negin Steel Alvand Cheese Vat is a specialized processing unit designed for the production of various types of cheese, including white cheese, UF cheese, lactic cheese, and other dairy products, in a wide range of industrial and semi-industrial capacities. Designed in accordance with hygienic standards and manufactured from high-quality 304 and 316 stainless steel, this equipment ensures consistent, efficient, and high-quality cheese production for dairy processing facilities.
Cheese Vat Features & Specifications
| Specification | Description |
|---|---|
| Product Name | Cheese Vat |
| Equipment Type | Milk processing tank for cheese production |
| Application | Milk coagulation, curd cutting, heating, stirring, and milk preparation for cheese manufacturing |
| Inner Tank Material | 316L Stainless Steel (direct food-contact surface) |
| Outer Body Material | 304 Stainless Steel (excellent corrosion resistance and attractive finish) |
| Production Capacity | 200 to 10,000 liters (customizable) |
| Heating System | Indirect heating (water jacket, steam jacket, or electric heating elements) |
| Thermal Insulation | Rock wool or high-temperature insulation foam rated up to 200°C |
| Agitator | Paddle or Sigma agitator with variable speed control (VFD/Inverter) |
| Curd Cutting System | Stainless steel cutting blades with manual or automatic operation |
| Temperature Control | Digital thermostat with high-precision PT100 temperature sensor |
| CIP Cleaning System | Equipped with dedicated CIP inlet and internal spray nozzles |
| Power Source | Electricity, steam, or a combination of both |
| Power Consumption | 3 to 20 kW (depending on capacity and heating source) |
| Safety Features | Safety relief valve and thermal protection sensor |
| Configuration | Vertical or horizontal design based on plant layout |
| Lid | 304 Stainless Steel with secure handle and heat-resistant silicone gasket |
| Applications | Production of traditional and industrial cheeses, processed cheese, and other dairy products |
| Key Benefits | Hygienic design, corrosion resistance, energy efficiency, long service life, and custom engineering |
| Services & Support | Free installation and operator training, spare parts supply, and optional PLC automation |
| Packing & Delivery | Bubble-wrap protection with reinforced transport frame; delivery schedule according to order specifications |
| Sales Status | Manufactured to order based on production capacity, cheese type, and customer requirements |
Advantages of Negin Steel Alvand Cheese Vats
- Engineered in accordance with modern industrial standards
- Superior manufacturing quality compared to conventional market alternatives
- Excellent value with premium-grade materials
- Comprehensive warranty, after-sales service, and reliable spare parts support
- Complete cheese production line setup with expert engineering consultation
Cheese Vat Price
The price of a Cheese Vat depends on several key factors, including tank capacity, stainless steel grade, heating jacket configuration, CIP system integration, agitator type, and optional custom features.
For this reason, there is no fixed price applicable to all models. Each unit is individually designed and quoted according to the customer’s production requirements. While premium materials and advanced heating systems increase the initial investment, they significantly reduce maintenance costs, product loss, and operating expenses over the long term.
Cheese Vat Buying Guide
When selecting a Cheese Vat, the first step is determining your daily production capacity. For new or small-scale dairy operations, models with capacities between 300 and 500 liters are generally the most suitable choice.
For medium and large dairy processing facilities, 1,000 to 3,000-liter models offer greater productivity and operational efficiency.
The choice of stainless steel is also important. 304 Stainless Steel is suitable for most dairy applications, while 316 Stainless Steel is recommended for processing acidic products or operating under higher temperatures due to its superior corrosion resistance. Finally, a properly engineered agitator and a high-performance jacketed heating system are among the most critical features for achieving consistent, high-quality cheese production.
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