VTN brand curd tubs and their modifications

The curd baths are designed for heating of normalised milk to the temperature of starter introduction, for milk fermentation in the process of curd clot formation, for cooling of curd clot (calle). Curd baths have a working body of semi-cylindrical or rectangular shape, heat-exchange jacket with spigots for hot and cold water supply, gate valve for product release and four legs for installation on the floor of the shop. Flat bottom allows to increase the heat exchange surface and improve product heating. During the operation of the flat-bottom bath, hand-held liras can be used to cut the clot. The flat-bottom bath has a more rigid construction, which increases its service life. Milk heating temperature,°? 45 - 60
Heat carrier Steam, hot water
Coolant Water
Working capacity - not less than 2,5 m3
Geometric capacity - not less than 2,72 m3
Primary coolant - steam;
Vapour pressure at the jacket inlet - not more than 0,1 mPa.
Coolant - ice water;
Coolant pressure...