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The Armfield Cheese Vat is designed to provide practical training in the production of cheese by the traditional method. The Armfield Cheese Vat makes an ideal research facility. When making Cheddar type cheese, approximately 1kg of cheese is produced from a ten-litre batch of milk.
Manufactured wholly in stainless steel and bench-mounted, the vat is hygienic in use. It has a removable paddle agitator of stainless steel, driven through a guarded linkage system by a variable-speed drive motor. Water is circulated through the vat jacket at a preselected temperature by the pump contained in the separate control console, which stands adjacent to the vat.
The control console incorporates:
A specially designed perforated strainer fits into the vat outlet to facilitate efficient draining.
Designed to be used with the ten litre Armfield FT20 Cheese Vat to produce approximately 1kg of finished cheese. Using the accessories, it is possible to carry out the following operations: curd cutting, cheddaring, pH determination (chemical) and pressing.