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        • STP whey - curd conveying unit
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        • ALPHA curd pressing system
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        • CASEUS AS - cheese vat with automatic whey suction
        • CASEUS cheese vat
        • MINICURD drainage, ripening and pressing vat
        • New cutting tools for cheese vats
        • POLICURD automatic pressing system
        • Vertical and horizontal presses
      • Production lines for pasta filata cheese (Mozzarella, Kashkavall and similar)
        • CASEUS AS - cheese vat with automatic whey suction
        • CASEUS cheese vat
        • New cutting tools for cheese vats
      • Production lines for fresh cheese (Quark, Petit Suisse, Labneh and similar)
      • Production lines for Cottage cheese
      • Lines for creamy Tvorog, granular and shaped type
      • Lines for analogue cheese (cheese from proteic concentrates)
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      • Centralized CIP cleaning units
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      • Extraction and processing lines for vegetable drinks (soy drink, rice drink, almond drink etc.)
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info@sordi.com
  • Where we are
  • Contacts
  • Partner
  • Home
  • Company
  • Products
    • Plants for milk and milk-by products
      • Reception and storage
        • Liquid food storage
        • Milk reception and control units
      • Powders recombining lines for evaporated milk, sweetened condensed milk, etc.
      • Milk Pasteurization
        • ESL Pasteurizing thermal treatment
        • HTST thermal processing
      • UHT thermal processing
        • Aseptic tank system
        • STERIPLAK-S plate
        • STERIPLAK-T tubular
      • Line for stirred yoghurt
        • Fruit mixer
        • Yoghurt ripening tanks
        • Thermizator
      • Lines for Set Yoghurt
      • Lines for drink yogurt
      • Lines for yoghurt Kefir and similar products
      • Lines for Smetana and sour cream
      • Butter production lines
      • Preparation and processing lines for creams, puddings, ice-cream mixes
      • Mascarpone production lines
      • Ultrafiltration plants
      • Centralized CIP cleaning units
      • Automation
    • Plants for cheese production
      • Production lines for high moisture soft cheese (Crescenza, Feta, Caciotta and similar)
        • Blockmoulds filling system POLIFORM
        • Drainage system with pierced drum and curd filling into moulds DRIPLINE
        • POLISOFT cheese vat
        • STP whey - curd conveying unit
        • Salting system
      • Production lines for pressed and hard cheese (Gouda, Emmenthal, Pecorino, Grana, Casera, Manchego, Rossijskij, Komstromskoj and similar)
        • ALPHA curd pressing system
        • Brining system
        • CASEUS AS - cheese vat with automatic whey suction
        • CASEUS cheese vat
        • MINICURD drainage, ripening and pressing vat
        • New cutting tools for cheese vats
        • POLICURD automatic pressing system
        • Vertical and horizontal presses
      • Production lines for pasta filata cheese (Mozzarella, Kashkavall and similar)
        • CASEUS AS - cheese vat with automatic whey suction
        • CASEUS cheese vat
        • New cutting tools for cheese vats
      • Production lines for fresh cheese (Quark, Petit Suisse, Labneh and similar)
      • Production lines for Cottage cheese
      • Lines for creamy Tvorog, granular and shaped type
      • Lines for analogue cheese (cheese from proteic concentrates)
      • Production lines for ricotta, from whey and from proteic concentrates
        • Drainage line for Ricotta from protein concentrate
        • Flocculators
      • Centralized CIP cleaning units
      • Automation
    • Plants for fruit and tomato juice
      • Syrup rooms
      • Continuous sugar dissolving lines
      • Thermal processing lines
      • Blending and thermal processing lines for tomato
      • Centralized CIP cleaning units
      • Automation
    • Plants for vegetable drinks and by-products
      • Extraction and processing lines for vegetable drinks (soy drink, rice drink, almond drink etc.)
      • Margarine production line
      • Vegetable cream processing lines
      • Production lines for Tofu (soy cheese)
      • Centralized CIP cleaning units
      • Automation
    • CIP cleaning units
      • Automatic CIP cleaning units
      • Manual CIP cleaning units
  • What we offer
  • Certifications
    • ISO 9001/UNI EN ISO 9001:2015
    • UNI EN ISO 9606 - Qualification of Welders
  • Catalogs and videos
    • BUSINESS LIFE
    • CIP CLEANING IN PLACE
    • CORPORATE VIDEO
    • SORDI AUTOMATION
Home » Products » Plants for cheese production » CASEUS cheese vat

CASEUS cheese vat

  • Production lines for high moisture soft cheese (Crescenza, Feta, Caciotta and similar)
  • Production lines for pressed and hard cheese (Gouda, Emmenthal, Pecorino, Grana, Casera, Manchego, Rossijskij, Komstromskoj and similar)
    • ALPHA curd pressing system
    • Brining system
    • CASEUS AS - cheese vat with automatic whey suction
    • CASEUS cheese vat
    • MINICURD drainage, ripening and pressing vat
    • New cutting tools for cheese vats
    • POLICURD automatic pressing system
    • Vertical and horizontal presses
  • Production lines for pasta filata cheese (Mozzarella, Kashkavall and similar)
  • Production lines for fresh cheese (Quark, Petit Suisse, Labneh and similar)
  • Production lines for Cottage cheese
  • Lines for creamy Tvorog, granular and shaped type
  • Lines for analogue cheese (cheese from proteic concentrates)
  • Production lines for ricotta, from whey and from proteic concentrates
  • Centralized CIP cleaning units
  • Automation

CASEUS cheese vat

SORDI cheese vat “CASEUS” is a cylindrical shaped cheese vat, with capacity from 2.000 to 20.000 litres, closed type, with horizontal axis. The cheese vat geometry is characterized by the absence of sharp edges and stagnation points.   

  • A central shaft keeps the cutting and agitation tools in a diametrically opposed position.  During the cutting only the knifes are plunged into the curd mass, while during the stirring phase only the paddles are plunged in. The cutting tools have very sharp blades maintaining their characteristics unchanged with time. At the time of the cutting the curd mass is still, reducing the dragging effect (reduction of fats and  production fines in the whey). 
  • The jacket is completely made of stainless steel and enables the passage of pressurized fluids.
  • ''CASEUS'' is designed for the automatic CIP cleaning, carried out through cleaning heads and duly fit inside the vat.
  • The structural extreme simplicity ensures a great reliability and easy maintenance, while the cheese vat’s geometry, its position and structure of the cutting and stirring tools ensure maximum yielding and usage flexibility.

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