Cheese vats
From small-scale to 20,000 liters with cutting, stirring, temperature control, instrumentation and CIP.
From our own workshop
Tanks and special machines developed for the process
Stainless steel tanks, vessels and machines designed around product, process, cleaning and the function the equipment must perform.
In brief – for those making the investment decision
Potential operational effect
Potential for shorter batch and cleaning times and lower consumption of water, chemicals and energy.
Basis for calculation
- Volume and batch time
- Temperature profile
- Cleaning time
- Water, chemicals and energy
- Maintenance
Risk and other value
Geometry, temperature control and CIP (cleaning-in-place) are selected based on the process, so the equipment fits the steps before and after it in the line.
The expected effect is calculated from your baseline and depends on product, process, capacity and operation.
Tanks and machines
Six types – one design approach
What they all have in common: the function is defined first, and the tank or machine is then designed around it.
See cheese making
Process tanks
Product treatment, mixing, heating, cooling and cleaning.
Buffer and silo tanks
Stable supply and capacity balancing, up to approx. 50,000 liters depending on type and transport.
CIP and process water tanks
Storage, temperature control, circulation and integration with cleaning or the product process.
Brine tanks
Adapted to cheese, rack, capacity, circulation, filtration and crane handling.
Special machines
Customized function when the right equipment cannot be found in a standard catalog.
More than stainless steel
You are not just buying the tank – you are buying a tank that works in the process
The customer is not just buying the tank or the machine. The customer is buying the knowledge that makes it work in the overall process.
- The function is defined before the design is drawn
- Cleaning and access are built in from the start
- The tank is sized for the steps before and after it – not just for volume
Design parameters
What we adapt – not a standard datasheet
Tanks and machines are designed for the job, so we do not show fixed specifications. These are the parameters we size for together with you.
Transport also sets the limit
The maximum size depends not only on the process, but also on the tank type and on how the tank can be transported and brought into the building.
- Tank type
- Cheese vat, process tank, buffer or silo tank, CIP and process water tank, or brine tank.
- Capacity
- Cheese vats from small-scale to 20,000 liters. Buffer and silo tanks up to approx. 50,000 liters depending on type and transport.
- Contents and geometry
- Cutting, stirring and tank shape adapted to the product and the process.
- Temperature
- Heating, cooling and temperature control according to recipe and process times.
- Circulation and filtration
- Circulation and filtration where the process requires it – for example in brining systems.
- Instrumentation
- Measurement and monitoring adapted to what needs to be controlled and documented.
- Hygiene and CIP
- Hygienic design, drainage and integrated cleaning.
- Transport and lift-in
- Size, sectioning and lift-in are worked out based on the building and the transport route.
- Integration
- Adaptation to existing plant, utilities and control systems.
Tell us what the tank needs to do
What does the tank need to do?
Tell us about product, volume, temperature and cleaning requirements – and about the space the tank will occupy. We then design it accordingly.
