Double-O cheese vat
From 1,250 to 5,000 L. Hard and soft cheeses
⏱ Calculation and quotation within one business day
CE marking · ISO 9001 · export deliveries, commissioning. Terms →
Description
The double-O cheese vat is an industrial cheese vat from 1,250 to 5,000 L for dairy plants and large cheese-making workshops. The double-O vessel shape and special agitators eliminate dead zones during stirring, so the curd grains are uniform throughout the volume. Heating is by electric heating elements or steam, the product temperature is maintained automatically, and recipes and modes are selected on the control panel.
How cheese is made in the cheese vat
The double-O cheese vat makes it possible to produce everything from soft brined cheeses (chanakh, suluguni, Ossetian, Adyghe cheese) to hard cheeses (Rossiysky, Dutch, Yaroslavsky, Kostromskoy), as well as popular cheeses such as mozzarella, ricotta (albumin curd) and brynza. The special figure-eight shape of the vat eliminates dead zones during stirring, giving high-quality curd grains.
We also offer other industrial cheese-making equipment: the Milberg VS cheese vat, pneumatic (or manual) cheese presses, press trolleys for cheese and moulding tables for cheese. To learn more and buy a double-O cheese vat, please fill in the form below:
Price from €11,200. The final cost depends on the configuration, technical specifications and the tasks the equipment is selected for: volume and capacity, heating type, level of automation and options. Write or call us — our process engineer will select a suitable option and prepare a quotation within one business day.
Advantages
- The double-O shape and special agitators eliminate dead zones during stirring — the curd grains are uniform throughout the volume
- Control panel with automatic maintenance of the set product temperature
- Programme (recipe selection) and operating algorithm settings — from soft brined cheeses to hard varieties
- Made of certified food-grade stainless steel, complies with current hygiene standards
Specifications
| Volume | 1250–5000 L |
| Material | AISI 304/316 |
| Heating | electric heating elements / steam |
Included in equipment sets
FAQ
What volumes are available?
From 1,250 to 5,000 L. Other volumes and sizes are made to suit your workshop.
What cheeses can be made?
Soft brined cheeses (chanakh, suluguni, Ossetian, Adyghe), hard cheeses (Rossiysky, Dutch, Yaroslavsky, Kostromskoy), as well as mozzarella, brynza and ricotta.
How does the double-O vat differ from the round VS cheese vat?
We make round VS cheese vats from 20 to 3,000 L. The double-O vat is designed for plant-scale volumes from 1,250 L: the vessel shape and agitators ensure even stirring of the curd in a large volume.
Is steam heating possible?
Yes. We make the double-O vat with electric heating elements or with steam heating — to suit the conditions in your workshop.
Do you make a pressing vat and moulds for the double-O vat?
Yes, we make a pressing vat and moulds for it.
What does it cost and what is the lead time?
The price is from €11,200. The final cost depends on volume and configuration: send us your requirements and we will prepare a quotation within one working day. Manufacturing time is from 20 working days.
