Cheese vat - Batch pasteurizer CHV 200, 300, 500
Pasteurizer, cheese boiler is designed for processing milk, yogurt, fruit juice or other liquids.Â
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 insulationÂ
- 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)Â
- The central, strengthened agitator is suitable for thick fluids (like yoghurt)Â
- Optionally can be equipped with second heat exchanger to heat by hot waterÂ
- Outflow: DN65 butterfly valve
Other possible options:
- Copper inner surfaceÂ
- Automatic controlÂ
- Manual cheese harp
- Motorized cheese harp with RPM control
- Platform 200 mm (for whey dipping batch)Â
- Whey dipping batchÂ
- 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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- Material: Stainless steel
- Principle of operation: Batch mode
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Email us for a free consultation at sales@foodtechprocess.comÂ
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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- Material: Stainless steel
- Principle of operation: Batch mode
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