VN cream ripening vat
Standardization, pasteurization and cooling of cream
⏱ Calculation and quotation within one business day
CE marking · ISO 9001 · export deliveries, commissioning. Terms →
Description
The VN cream ripening vat receives cream, standardizes it by fat content, pasteurizes and cools it before it goes to the butter churn or further processing; it is also used for cultured dairy products. It is a double-walled vessel with a heating and cooling jacket, an inclined bottom and a bottom-driven agitator, which makes it easier to clean and maintain. Volumes range from 300 to 2,500 L (standard model VN-600); other sizes and capacities are available to order.
The cream standardization vat is designed for standardizing high-fat cream on continuous butter production lines at dairy plants. It can be used for pasteurization, for making cultured dairy products and for cooling other dairy products. The vat is a double-walled vessel with an inclined bottom. An agitator mounted at the bottom stirs the product during processing. The lid is shaped as a truncated cone.
The vat can be made to your dimensions and requirements and for higher capacity.
Advantages:
- wide choice of standardization vats from 300 to 2,500 L (standard model VN-600); - bottom-mounted agitator drive improves cleaning and maintenance conditions; - temperature control; - thermal insulation; - attractive appearance.
To learn more and buy a VN cream ripening vat, please fill in the form below:
Price from €7,800. 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.
Specifications
| Volume | 300–2500 L (standard VN-600) |
| Material | AISI 304/316 |
Included in equipment sets
FAQ
What is a cream standardization vat for?
To bring cream to the required fat content, pasteurize and cool it before churning butter or other processing. It can also be used to make cultured dairy products.
What volumes are available?
From 300 to 2,500 L; the standard model is the VN-600. To order, we build it to your dimensions and capacity.
How does the VN differ from the VDP?
The VN is designed for cream and butter production lines and has an inclined bottom and a bottom-mounted agitator drive. The VDP is a universal batch pasteurizer for milk and cultured dairy products.
How much does a cream standardization vat cost?
The price is from €7,800. The final cost depends on volume and configuration. We will prepare a quotation within one working day.
