Description: Closed double zero curdling vats for capacities of 1,500 to 15,000 liters. Designed to obtain the best results in any type of cheese. They have a heating system that distributes the heat evenly throughout the curd. Thanks to the precise cutting and agitation unit, it is possible to obtain a grain of a highly uniform size and to reduce the forming of fines to a minimum.
Description: Open or closed cylindrical curdling vats for capacities of 600 to 12,000 L. Designed to obtain good results in the process of transforming milk into cheese. They have a precise interchangeable cutting and agitation unit, so that curd grains of a highly uniform size may be obtained.
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