Cheese Making Vats
GEA portfolio of cylindrical coagulators and hydraulic setting vats has been developed to offer flexible processing for a range of pasta filata cheeses, from the small scale right up to industrial scale manufacturing. We have used our in depth understanding of the industry and engineering expertise to design solutions for processing top quality pasta filata cheese from established and new recipes.
Coagulator units from GEA can be configured to process curd with enzymes, and/or citric acid. Offering precise temperature control and the reliability of servo-motor drives, our technology ensures homogeneous and gentle mixing for top quality texture and flavor of curds. GEA’s hydraulic setting vats with overturnable cradles can be configured to process up to 5,000 liters of milk per cycle, and allow curd coagulation either in or out of whey.
Whichever systems our customers choose, they can rely on the most efficient, reliable processing. PLC control of both our cylindrical and hydraulic setting vats ensures precise operating parameters and allows fast recall and switching between processes.
Products
Showing 2 of 2
Cylindrical coagulators for curd processing
GEA offers a portfolio of flexible, reliable hydraulic setting vats for the production of a wide range of pasta filata cheeses, including mozzarella, mozzarella balls and braids, pizza cheese, provolone or scamorza. We can configure systems with capacities of 3,000–5,000 liters of milk per cycle, to meet all the requirements of small, medium and ...
Hydraulic setting vats
GEA offers a portfolio of flexible, reliable hydraulic setting vats for the production of a wide range of pasta filata cheeses, including mozzarella, mozzarella balls and braids, pizza cheese, provolone or scamorza. We can configure systems with capacities of 3,000–5,000 liters of milk per cycle, to meet all the requirements of small, medium and ...
Downloads
GEA Insights
GEA products: pathway to resource efficiency
Costs for energy, water and raw materials are rising with efficiency becoming a decisive competitive factor. GEA identifies more resource-efficient successor solutions in a transparent way and has them independently validated. Now a portfolio of more than 50 products, what does it take to make the grade and how do customers benefit? GEA insiders share why these innovations are so transformative.
Chilling Danish pastries with purpose
German pastry specialist Wolf ButterBack expands with GEA’s ammonia-based BluX chiller technology that delivers flexible, low-maintenance cooling while helping the company move closer to net zero.
A partnership shaping the soul of pasta
Barilla and GEA unite tradition with innovation at a new R&D pilot plant in Illinois – boosting speed, flexibility & quality while keeping the soul of pasta alive. 🍝
