Dairy Processing Machinery
Cheese Vat
A cheese vat from 500 L to 2000 L in SUS304 or SUS316L, used on dairy production lines, at dairy farms and in milk plants to make cheese.
Product Overview
A cheese vat from 500 L to 2000 L in SUS304 or SUS316L, used on dairy production lines, at dairy farms and in milk plants to make cheese. It is built strictly to food hygienic standard with a no-dead-corner structure, so the vat can be cleaned properly between batches of a product where contamination shows up in the finished cheese weeks later.
Key benefits
Why Buyers Choose This Specification
No Dead Corners in a Vat That Holds Curd
Curd and whey residue in a corner is a contamination source that appears in the finished cheese long after the batch. The structure is designed to remove them.
500 L to 2000 L
Sized for artisan and small-plant cheese production, where batch size is set by the recipe rather than by plant throughput.
Material Choice at Order
SUS304 or SUS316L, so the specification can follow the acidity of the cheese being made and the cleaning chemistry used.
Built to Food Hygienic Standard
Cheese making involves long holding times at warm temperatures, which is precisely when hygiene standards matter most.
Application scenarios
Where It Is Used
- Artisan cheese production in a small dairy
- Cheese making on a farm dairy
- Pilot batches for new cheese products
- Cheese production within a larger milk plant
- Curd cutting and whey separation
- Batch cheese production up to 2000 L
Who it is for
The Buyers This Product Suits
Farm Dairies
Cheese making on the farm adds value to milk that would otherwise be sold as a commodity.
Artisan Cheese Producers
500 L to 2000 L matches batch sizes where recipe control matters more than throughput.
Milk Plants Adding a Cheese Line
A vat within an existing plant lets cheese be produced without a separate facility.
Problems it solves
What It Fixes
Contamination Showing Up in Aged Cheese
A no-dead-corner vat built to food hygienic standard removes the residue that causes it.
Vats Too Large for Recipe Control
500 L to 2000 L keeps batches at a size where the process can be managed closely.
Corrosion From Acidic Cheese Processes
SUS316L is available where the process or cleaning chemistry justifies it.
Specifications
Published Figures For This Product
Every value below comes from our own product specification. Where a figure is not published we leave it out rather than estimating it.
| Product Model | HTK-GLC-01 |
|---|---|
| Product Volume | 500 L to 2000 L, customised |
| Material | SUS304 / SUS316L |
| Function | Cheese production |
| Construction | Food hygienic standard, no dead corner |
| Minimum Order | One unit |
| Production Capacity | 100 units per month |
| Grade | SUS304 / SUS316L |
Packing and documents
How It Ships And What Comes With It
Packing And Loading
Shipping volume for this item depends on the configuration and capacity you select, so no fixed container figure is published. Confirm the specification and the destination and a loading plan is issued with the quotation, rather than a figure we cannot support.
Documentation On File
- Dairy and Liquid Processing · Dairy Processing Machinery Specification Sheet53.2 KB
- Catalogue · Full Product Catalogue154.0 KB
Sourcing And Inspection
This product is supplied through TrueGlow Imaging, working with manufacturing partners whose facilities are visited and verified rather than taken on trust. In-process quality control and delivery supervision are available so goods are inspected before the container is sealed. Certifications quoted on this page are those stated on the product specification and belong to that product range rather than to our trading entity, so ask for the certificate covering your specific item.
Handling guide
Getting It Right First Time
Step 1
Size the vat to your recipe batch rather than to daily milk volume.
Step 2
Confirm heating and cooling requirements for your cheese type before ordering.
Step 3
Choose SUS316L for acidic cheese processes and aggressive cleaning.
Step 4
Clean and sanitise immediately after every batch, before residue dries.
Step 5
Record temperature and time at each stage of the make for consistency.
Comparison
How It Compares In Our Range
Cheese vat against a general blending tank.
| Cheese Vat | 500 to 2000 L, built specifically for cheese making with a no-dead-corner hygienic structure. |
|---|---|
| Blending Tank | 500 L to 30,000 L for mixing and blending liquid products, with a choice of six agitator types. |
FAQ
Cheese Vat Questions
What volumes are available?
500 L to 2000 L, customised.
Which materials are available?
SUS304 or SUS316L.
Where is it used?
Dairy production lines, the dairy industry, dairy farms, cow farms and milk plants.
Is it easy to clean?
Yes. It is manufactured strictly to food hygienic standard with no dead corners.
What is the minimum order?
One unit, with a production capacity of 100 units per month.
What is the model number?
HTK-GLC-01.
Related products
Other Products Buyers Look At
Industries
Sectors That Use This Product
Dairy Processing
From the milking parlour to the sealed pack, with the cleaning system that keeps it legal.
Brewing and Beverage
Fermentation, bright tank, pasteurisation and filling for beer water and soft drinks.
Food Packaging Lines
Depalletizing to palletizing, balanced against the filler in the middle.
Further reading
Guides That Cover This Product
Pasteurisation Versus UHT for Liquid Dairy
Three thermal profiles, three different machines and three different distribution models. Which one your plant needs is decided by shelf life and cold chain, not by capacity.
Specifying a CIP System That Actually Cleans
A cleaning cycle that runs without flow cleans nothing and reports success. Conductivity monitoring, flow switches and return pump selection are what make CIP verifiable.
Quote Cheese Vat
Send the capacity or size you need, the quantity and the destination, and we will confirm the configuration, the lead time and a loading plan.