Cheese vat - Batch pasteurizer CHV 200,300,500
Pasteurizer, cheese boiler is designed for processing milk, yogurt, fruit juice or other liquids.
The small-scale batch pasteurizer cheese vat are designed for processing milk, yoghurt, fruit juice or other liquids. They do not only have smaller dimensions compared to the large industrial units.
They are simple and economical in operation and require minimal maintenance and care. Very small investment is needed to start a production.
Technical features
- Water-jacketed, insulated tank with stonewool insulation
- Made from WNR 1.4301 stainless steel (AISI 304)
- All on one frame, compact unit, no local installation required
- Maximum product temperature: 95 ÅŸC (thanks to closed water circuit)
- Control: semi-automatic (just electric heatup is automatic, the rest is manual)
- Cooling: by cold water via heat exchanger (from external source, by manual valves)
- The central, strengthened agitator is suitable for thick fluids (like yoghurt)
- Optionally can be equipped with second heat exchanger to heat by hot water
- Outflow: DN65 butterfly valve
Other possible options:
- Copper inner surface
- Automatic control
- Manual cheese harp
- Motorized cheese harp with RPM control
- Platform 200 mm (for whey dipping batch)
- Whey dipping batch
- Cheese press, mechanical
- Cheese press, pneumatic
Model CHV | 200 | 300 | 500 |
Nominal volume, L | 200 | 300 | 500 |
Heating electric, kW | 12 | 18 | 24 |
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Pasteurization dipping tub is suitable for the heat treatment of packaged fruit preparations, (jams, fillings, hams) or fermented preparations (vinegar, beer) and pickles to preserve them, and to eliminate harmful microorganisms.
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We offer different types of dairy pasteurizers. Tell us if you are producing cheese, milk, yoghurt or ice cream and we will help you pick the right pasteurizer for you.
Contact us at sales@foodtechprocess.com
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- Special mixing device
- Large outlet valve at the lowest point of the pasteurizer
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- Stainless steel
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This multifunctional cooking machine with two baskets is designed for different ways of use and is suitable for a lot of variety of businesses - any enterprise or any participant of the HoReCa market. With the help of this equipment, you can cook, pasteurize, or blanch.
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This multifunctional cooking machine is designed for different ways of use and is suitable for a lot of variety of businesses - any small enterprise or any participant of the HoReCa market. With the help of this equipment, you can cook, pasteurize, or blanch.
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The continuous heat treatment and filtration unit is suitable for processing products of various viscosities, such as honey, jam, baby food, sauces, ketchup, tomato soup and many other products. Depending on the model, it can have a productivity ranging from 250 up to 2000 kg/hour.
- Universal application for continuous pasteurization
- Suitable for pasteurization of heat-sensitive products
- Ideal solution for thick and viscous products
- For short-term pasteurization followed by cooling
- 250 kg/h/ 500 kg/h/ 1000 kg/h/ 2000 kg/h
- Continuous mode
- Slovakia
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The universal bath pasteurizer is used for processing a wide range of different food products, such as ready meals, sausages, hams or liquid products. Effective temperature regulation and a hygienic stainless steel design.
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Pasteurizers are used for the heat treatment (pasteurization) of juice before it is filled into bottles, containers or other types of packaging. Its compact, space-saving design and simple operation make it suitable for various production facilities.
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- Stirrer with bottom scrapers that prevents milk from burning when directly heated
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The tubular pasteurizer is typically designed for pasteurizing cream in butter production lines. These pasteurizers are commonly used in dairy processing industrial facilities, especially in butter production and other related sectors.
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- Mixed
- 300 l 400 l 500 l
- Stainless steel
- Batch mode
- Single machine
Pasteurization dipping tub is suitable for the heat treatment of packaged fruit preparations, (jams, fillings, hams) or fermented preparations (vinegar, beer) and pickles to preserve them, and to eliminate harmful microorganisms.