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Curd Making Equipment - Professional Coagulation Tanks

Curd Making Equipment

Advanced coagulation and cutting technology for cheese factories

Our professional coagulation tanks are specially designed for the optimal transformation of milk into curd, guaranteeing consistent quality and maximum yields. Systems are available for all types of cheese, from soft to pressed.

Type: Coagulation tanks with or without agitator

Application: Curd production for cheesemaking

Advantage: Minimized product losses

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Main characteristics of Coagulation Tanks

Hygienic design with conical or flat base depending on the application
Simple "O" or double "O" design for different production capacities
Production capacity: 200 to 10,000 liters per tank
Constructed entirely of food-grade AISI 304/316L stainless steel
Water or steam jacket heating system with precise control
Adjustable stirrers with variable speed for optimal mixing
Integrated curd cutting system with stainless steel blades
Temperature control: ±0.5°C for perfect coagulation
Certifications : CE, FDA, EHEDG, 3-A Sanitary Standards
PLC control with touchscreen HMI interface and predefined programs

Full description

Our curd-making equipment represents excellence in cheese processing. Designed specifically to optimize the coagulation process, it guarantees consistent curd quality and maximized yields.

The hygienic design of the tanks, available with different bottom types (conical or flat) and configurations (single or double "O"), allows the equipment to be perfectly adapted to your production specifications. The uniform heating system and precise temperature control ensure homogeneous coagulation throughout the entire volume.

These vats are particularly well-suited for artisanal and industrial cheese dairies seeking to improve their productivity while maintaining the highest quality standards. Minimal product loss and ease of cleaning ensure optimal profitability.

Technical Data of Coagulation Tanks

Setting	Specifications
Machine type	Cheese coagulation vats
Production capacity	200 - 10,000 liters per tank
Types of background	Conical or flat depending on the application
Conception	Simple "O" or Double "O"
Building materials	AISI 304/316L, food-grade EPDM seals
Heating system	Water/vapor jacket, PID control
Temperature accuracy	±0.5°C
Agitators	Variable speed 2-20 RPM
Operating pressure	Up to 6 bar (jacket)
Electrical power	5-50 kW depending on capacity
Drainage system	Butterfly or ball valve

Advanced Features and Details

Standard features	Optional modules
Mirror polished stainless steel tank	Automatic cutting system
PID temperature control	Automatic inoculation system
Variable speed agitator	Integrated tank scale
Integrated CIP cleaning	SIP (Sterilize-in-Place) system
12" Touchscreen User Interface	Ethernet connection and monitoring
Predefined coagulation programs	Complete HACCP traceability system
Drainage via hygienic valve	Complete hygienic fairing
Protection IP65	Indoor LED lighting

FEATURES DETAILS

Optimized hygienic design

Our tank design, with rounded corners and mirror-polished surfaces, ensures perfect cleaning and eliminates areas of retention. The choice between a conical bottom (for complete drainage) or a flat bottom (for better heat distribution) allows the equipment to be adapted to each type of cheese.

Heating system and precise control

The heating jacket with water or steam circulation ensures uniform heat distribution across the entire surface of the tank. Advanced PID control maintains an accuracy of ±0.5°C, essential for perfect and reproducible coagulation.

Agitators and cutting system

Variable-speed agitators ensure gentle stirring during coagulation and efficient mixing of ingredients. The integrated cutting system, with adjustable stainless steel blades, guarantees a uniform curd size for optimized yields.

Areas of application

Our coagulation tanks are suitable for various applications in the cheese industry:

Soft cheeses - Camembert, Brie, Fresh goat cheese
Pressed cheeses - Comté, Emmental, Gruyère
Stretched-curd cheeses - Mozzarella, Provolone
Fresh cheeses - Faisselle, Fromage blanc, Ricotta
Specialty cheeses - Blue cheeses, washed rind cheeses

Advantages of the system

Optimized yield

Advanced design and precise control of coagulation parameters maximize dry matter extraction and minimize losses, significantly improving the profitability of your production.

Production flexibility

With capacities from 200 to 10,000 litres and various configurations, our tanks are perfectly suited to the needs of both artisanal and industrial cheese dairies.

Consistent quality

The perfect reproducibility of the coagulation cycles guarantees a consistent curd quality, batch after batch, essential for building and maintaining the reputation of your cheeses.

Technical Frequently Asked Questions

Expert questions on curd-making equipment and coagulation technologies

We offer various levels of automation: basic manual control, semi-automatic systems with predefined programs, or full automation with PLC and supervisory control. Options include automatic starter culture dosing, precise temperature and pH control, programmable cutting systems, and integration with downstream equipment. The touchscreen interface allows for easy recipe programming.