The Horizon horizontal single cylindrical vat from Stoelting is based on proven technology to obtain maximum yields and uniform cutting. Designed for production or natural cheese, the Horizon is a single horizontal shaft and drive that is manufactured in the United States with U.S. components assuring reliable performance and ease of routine maintenance and service. The Horizon vat is offered in a full range of sizes (from 7,500 to 75,000 pound cap) along with options such as whey screen for specialty cheeses and steam or hot water heating. "Optiset" coagulation sensor and PLC - based vat automation ensure consistent product and maximum return on investment. Best of all, it reduces the stress of being a cheesemaker in today's fast-paced multiple shift plants.

Stoelting
800/558-5807
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www.stoelting.com

The Horizontal Cottage Cheese Vat (HCCV) from Scherping Systems is a totally enclosed, fully automated, completely CIP-able, vat for cottage cheese. Built to USDA and 3A standards, the HCCV provides cottage cheese makers with uniform process control allowing for consistent stirring, setting, cutting, cooking and curd transferring. Tim High, President of CPS, Inc., stated, "Traditionally cottage cheese has been produced in open cheese vats with the entire production process - including washing, draining and creaming - taking place in the vat, a method which requires much time and physical effort and which has other inherent problems." He added. The totally enclosed HCCV is safe and more environmentally hygienic. The counter rotating dual agitators produce consistent yields and moistures, reduce cutting time, reduce fines and allow optimum curd suspension. And, the fully automatic HCCV also reduces labor and energy costs."

Scherping Systems
800/699-4401
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www.scherpingsystems.com

The Tetra Tebel O-Vat from Tetra Pak is a fully enclosed vat designed specifically for cottage cheese making. The O-Vat has separate stirring, and lengthwise and crosswise cutting tools. It offers automated control and CIP and produces high yields and even curd sizes. Milk is fed into the horizontal tank through the bottom valve or top inlet and gently stirred by the stirring tools. During coagulation, the radial cutting and stirring tools are above the liquid level. The longitudinal cutting tool starts the cutting phase by driving from one end of the tank to the other cutting the coagulum into long strips. The radial cutting tools then rotate half a revolution cutting the long coagulum strips into cubes. The entire cutting phase takes less than one minute. By oscillating the special stirring blades in the curd/whey a gentle stirring takes place. The tank is jacketed for accurate temperature control. Whey can be drained off the tank by adding an optional perforated plate to the front end of the tank. The curd can then also be cooled and washed in the tank. The tank is emptied through the outlet in the front end. The process sequences, tool speeds, times and temperature are pre-set on the control panel in five individual programs. Values can easily be adjusted for the production of another type of cheese curd.

Tetra Pak
847/955-6000
Write in 403
www.tetrapakprocessing.com