Cheese vat
🔧 Technical Specifications
Ramal’s steam-operated cheese vats are built for industrial-grade performance, combining hygiene, automation, and energy efficiency. Here’s a breakdown of their core specifications:
| Feature | Specification |
|---|---|
| Capacity | 500 kg/hr (customizable for larger or smaller volumes) |
| Material | Food-grade SS304/SS316 stainless steel with full insulation |
| Heating System | Steam jacketed with integrated steam generator |
| Power Source | Electric (210 V standard; adaptable to client requirements) |
| Automatic Grade | Semi-automatic to fully automatic options available |
| Agitation System | Motorized stirrer with variable speed control |
| Temperature Control | Digital PID controller with adjustable set points |
| Drainage & Whey Separation | Sloped bottom with sanitary outlet valves |
| Cleaning System | CIP (Clean-in-Place) compatible with spray ball integration |
| Safety Features | Pressure relief valves, steam trap, and insulated handles |
| Export Compliance | CE marking, Russian-language documentation, and Eurasian Customs Union standards |
These vats are ideal for:
- Pasteurizing milk
- Coagulating curd
- Extracting whey and ricotta
- Preparing hot water for auxiliary processes
🌍 Why Russia Prefers Ramal’s Cheese Vats
Russian dairy processors value Ramal’s vats for their:
- Robust Build: Withstand harsh climates and continuous operation
- Localized Support: Russian-language manuals and remote commissioning assistance
- Cost Efficiency: Lower capital investment compared to European alternatives
- Customization: Tailored to traditional Russian cheese varieties and production styles
