Commercial Cheese Making Equipment

This commercial cheese-making equipment is suitable for curd processing for most cheeses. The can body is constructed with a three-layer stainless steel structure, consisting of an inner tank, a middle water jacket, and an outer insulation layer. This design allows for the pasteurization and cooling of milk, with the milk being quickly cooled by water passing through the jacket.

It is equipped with a temperature control box that accurately controls the temperature. Under specific temperature conditions, milk is fermented in the vats, and rennet is added to coagulate the milk.

The machine includes a curd cutter that slices the curd into small, uniform pieces to facilitate the easy discharge of whey. Additionally, the equipment features a large-diameter discharge port at the lowest point of the tank, making it easy to empty the whey. After the whey is discharged, the curd tank can be emptied and cleaned to produce cheese again.

By automatically controlling the temperature and stirring, this equipment can perform functions such as mixing milk ingredients, fermenting the milk, coagulating it with rennet, cutting the whey, heating, and cooling.

Model	SL -100	SL-150	SL-200	SL -300	SL-500	SL- 1000
Capacity	100L	150L	200L	300L	500L	1000L
Material	Stainless Steel 304
Temperature	Water: 60-99C / Oil: 60-150C
Heat Power	10KW	12KW	18KW	20KW	24KW	36KW
Pasteurization Time	10-30 minutes
Heating Time	30-80 minutes
Cooling	Tap Water
Stirring Power	0.55KW	0.55KW	0.75KW	1.1KW	1.5KW	2.2KW
Tank Body Thickness(mm)	2.5/2.5/1.5	2.5/2.5/1.5	2.5/2.5/1.5	3/2.5/1.5	3/3/1.5	3/3/1.5
Dimension(m)	0.7*1.0*1.5	0.8*1.1*1.5	0.9*1.2*1.5	1.0*1.3*1.6	1.2*1.5*1.8	1.5*1.9*2.2
Net Weight	150KG	180KG	200KG	250KG	400KG	800KG
Output of Matching Cheese Press	20KG	30KG	40KG	60KG	100KG	200KG
We can customize the product according to your requirements

The capacity of this cheese vat ranges from 100 liters to 10,000 liters, depending on customer requirements.

1. If the volume is ≥4000L, the cheese vat is equipped with two stirring devices for longitudinal and rotating motion, with adjustable stirring speeds. If the volume is ≤4000L, the cheese vat has only one stirring device.

2. The cheese vat features a temperature control system to manage the temperature of the jacket water and the curd.

3. A sanitary outlet with a valve is included, and a lifting device powered by a cylinder is installed at one end of the vat to tilt it for easy whey drainage.

Cheese vats with a volume of ≤3000L can be equipped with a cheese press or net-cutting device.

5. The material used is stainless steel 304 or 316L.

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