Schwarte Double O

Schwarte Double O closed cheese vat of 10.000 ltr. Double jacketed for injection of steam or hot water so the temperature of the milk inside the vat can be indirectly adjusted. Stirring, cutting tools, welded on 2 vertical shafts which moves in a double circle movement (in the market called Double O) in opposite directions. Their paths overlap so that the entire vat is covered. During cutting the tools rotate in the opposite direction as during stirring, the curd is pushed from one cutter to the other to ensure a rapid and even cutting. The agitator system is arranged on a geared cantlever bridge on top of the cheese vat, which means all bearing ar located outside the product area and the axcles are all double sealed for safety. The coagulum is cut by sharp radial knives of stainless steel. Whey can be drawn off through a perforated pipe (whey suction device). This pipe is lowered into the whey until it is only just immersed. The curd is discharged through the bottom valve. The vat base is equipped with a valve smoothly sealing the base and with an oversize discharge hole. This means: no satting of curd residue, no clump formation and complete emptying. After a production run the vat is cleaned by CIP nozzles located in the top. Separate control panel on top of the cheese vat for controlling the process.