Curd Bath Type VTN and Its Modifications for Efficient Cheese Production

Curd baths are designed for heating normalised milk to the temperature of introduction of starter, milk squashing in the process of curd clot formation, cooling of curd clot (calle). Curd baths have a working body of semi-cylindrical or rectangular shape, heat-exchange jacket with spigots for hot and cold water supply, gate valve for product release and four legs for installation on the floor of the shop. Flat bottom allows to increase the heat exchange surface and improve product heating.

During the operation of the flat-bottom bath, hand-held liras can be used to cut the clot. The flat-bottom bath has a more rigid construction, which increases its service life. Milk heating temperature,°?

45 - 60 Heat carrier Steam, hot water Coolant Water Working capacity - not less than 2,5 m3 Weight - not more than 760 kg. Service life-7 years. Warranty period-12 months from the date of launch, but not more than 18 months from the date of delivery of the equipment.