Cheese Vat and Cheese Making Accessories
Categories:Cheese Vat and Cheese Making Accessories Features of Cheese Vat and Cheese Making Accessories Ten litre capacity stainless steel jacketed vat Bench mounting with small footprint Separate consol...
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Description
Cheese Vat and Cheese Making Accessories
Features of Cheese Vat and Cheese Making Accessories- Ten litre capacity stainless steel jacketed vat
- Bench mounting with small footprint
- Separate console controls vat temperature and paddle speed
- Water heater fitted in console
- Temperature and pH can be monitored by microcomputer using an appropriate interface
- Range of cheese making accessories
- Simple controls
- heating and agitating milk, and holding at an exact temperature for addition of starter culture and rennetholding at temperature during coagulation
- holding at temperature during coagulationcutting and healing the
- cutting and healing the curd
- heating and agitating gradually and accurately to ‘scald’ the curd
- maintaining the higher temperatures and agitating for a further period
- settling the curd or ‘pitching’
- drawing the whey
- milling
- salt addition
ITEMDETAILS
| Heating water circulator: | 0.85kW, temperature range ambient to 80°C set by analog dial, (Control accuracy: ±1°C, Safety: over-temperature cutout), max. flow 10lpm |
| Agitator paddle variable speed drive control: | Thyristor, DC |
| Analog output ports: | voltage output O-1Vdc proportional to temperature and pH (2 channels). Suitable for microcomputer connection via any appropriate interface, e.g. FT20-90IFD-USB |
| pH/temperature indication: | 3½ digit display |
| Thermocouple probe: | Type K |
| pH probe: | Food spear type, 0 -14pH |
quick overview :
Cheese Vat and Cheese Making Accessories
Features of Cheese Vat and Cheese Making Accessories- Ten litre capacity stainless steel jacketed vat
- Bench mounting with small footprint
- Separate console controls vat temperature and paddle speed
- Water heater fitted in console
- Temperature and pH can be monitored by microcomputer using an appropriate interface
- Range of cheese making accessories
- Simple controls
- heating and agitating milk, and holding at an exact temperature for addition of starter culture and rennetholding at temperature during coagulation
- holding at temperature during coagulationcutting and healing the
- cutting and healing the curd
- heating and agitating gradually and accurately to ‘scald’ the curd
- maintaining the higher temperatures and agitating for a further period
- settling the curd or ‘pitching’
- drawing the whey
- milling
- salt addition
ITEMDETAILS
| Heating water circulator: | 0.85kW, temperature range ambient to 80°C set by analog dial, (Control accuracy: ±1°C, Safety: over-temperature cutout), max. flow 10lpm |
| Agitator paddle variable speed drive control: | Thyristor, DC |
| Analog output ports: | voltage output O-1Vdc proportional to temperature and pH (2 channels). Suitable for microcomputer connection via any appropriate interface, e.g. FT20-90IFD-USB |
| pH/temperature indication: | 3½ digit display |
| Thermocouple probe: | Type K |
| pH probe: | Food spear type, 0 -14pH |
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