3000 Liter Halloumi Process Tank

 

The mixers of the cheese vat work in two directions. When turning right it acts as a mixer, when turning left it acts as a cut. One of the knives serving as cutting is produced vertically and the other horizontally.
The heating wall plate is located in the body of the cheese process tank. Steam is provided by the steam circulating on the heating wall. The test pressure of the steam circulating on the wall is 3 bar and the application pressure is 1.5 bar. The tank body has a pneumatic valve steam inlet and a steam trap called a steam trap.
The tank is formed from the box profile on the platform. The platform is connected to the tank with flanged connection. There is also a mobile platform on which the operator can stand for control. The mobile platform used by the operator is made of stainless steel sheet with a special surface to prevent slipping.
There is a practical and useful large-scale hygienic stainless butterfly valve at the product outlet of the tank.
There is a safety sensor grid system inside the lid on the tank. There is a safety system to prevent the blades from working when the grill is in the open position.
There are 2 rotating CIP balls in the cheese boat.
High-capacity tanks have a vacuum pump-operated evacuation system made of perforated sheet metal to ensure whey output. This evacuation system automatically absorbs the whey from the tank after the mixing process is finished, thanks to the vacuum pump.
There is a pneumatic piston that allows the tank body to tilt forward while the liquid in the tank is being emptied, so that no product is left inside.