Cheese vats and cisterns SKH/SCH 1000–4000 l
Cheese vats and cisterns are used for the thermic processing of medium quantities of milk (1.000–4.000 liters) into dairy product, such as: cheese, curd, ricotta, yogurt, pasteurized milk, … They enable thermic processing of milk in the range between 4 °C and 100 °C. Plevnik cheese kettles are made in accordance to international standards, CE directives and the latest findings in dairy industry. They are created for making extraordinary dairy products – for modern and successful cheesemaking stories.
Up to 30 % lesser energy consumption due to a well-insulated container and a laser welded double coat which enable an efficient energy exchange and a long device life cycle. The water pump facilitates a better heat exchange, which speeds up the heating and cooling processes and thus saves energy and money.
Good and efficient processing of cheese mass
The Plevnik harps are specially designed, sharpened and polished to facilitate smooth cutting. Substituting harps for other stirrers is simple – in a single move.
Automated processing procedures and remote control
Convenient and easy management using smart controllers that control processes and make the working day more efficient and organized. Save time and money with start and shutdown delay of processes. Set them in such a way that in the morning, thermally treated milk is ready for cheesemaking. Possibility to record and document all active process parameters (temperature, stirring, etc.) and remote control (Wi-Fi).
Easy control and cleaning
Easily and quickly control the Plevnik cheese vat or cistern. Due to a well-conceived design of Plevnik devices, including controllers and stirrers, their handling is easy, and the work becomes faster and more efficient. You can start all processes (cutting, stirring, thermal treatment etc.) simply by pressing a button. SCH (cistern version): efficient and easy standardized CIP cleaning.
Extend the functionality of the device
Possibility to extend the functionality of the device: For a wider range of final milk products (cheese, yogurt, curd, ricotta etc.) and the most modern, easiest, most efficient and more ergonomic work etc.
Two versions are available: SKH – cheese vat which is an open execution, and SCH – cheese cistern which is a closed execution.More information
Raises the height of the outlet and enables access to and simple transfer of cheese mass to draining devices (prepresses, tubs). It also facilitates a safe and ergonomic process management.
Offer a steady and efficient stirring of cheese mass during drying. The shovels also ensure that the cheese grains don’t stick together.
Larger outlet DN 100 and DN 125
A larger outlet enables a faster emptying of the vat/cistern.
Door for fresh cheese
Door for simple, faster and more ergonomic removal of fresh cheese (curd, young cheese) from the vat/cistern.
Heating surface selection (coat/bottom)
Select the heating surface: Coat, bottom or a combination of both.
Hot/cold water manifold
Separate hot/cold water manifold for type C. The manifold determines the quantity of hot and cold water – depending on the heating and cooling speed.
Steam module is a control assembly for automatic regulation of heating temperature – determining the steam quantity based on process needs.
Controller MC 500
State-of-the-art controller for process automation. Set your unique processes and ensure a stable quality of your products.
Controller MC 500 R
State-of-the-art controller for process automation with the option of digital recording of processes (temperature, stirring, etc.).
Remote acces (WiFi)
You can have control over the process at every moment – even if you are not in a dairy: connect to the controller with mobile devices (optional) and remotely control and manage cheese production.
You can: turn on, start delay, transfer records, skip to the next step in a process, change temperature, and some other parameters such as stirrer speed or direction.
Independently records the temperature and time of pasteurization to a memory card. The data can be used for inspection and as proof.
More information about types, heating power, dimensions, weight, …More information
Semi-hard cheese production
Production of semi-hard cheese with Plevnik cheese vat SKH 1000 C and cheese draining table SOM 209.