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.
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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 ...
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The water equation
Across Europe, drought is a recurring reality – and no longer confined to the south. While water increasingly shapes where industries locate, its value is determined by local context. There are many technological routes to water efficiency in industrial processes, but location, energy needs and other factors are also key.
