The fully automatic and semi-automatic curdling vessels (cheese curdling vessel) designed by ÖNSA Makine are manufactured to perform the critical stages of cheese production curdling, cutting, and draining with high hygiene and precision. Our vessels, manufactured from AISI 304 and 316 grade stainless steel, are fully compliant with food safety standards (sanitation). Capacity and automation levels can be customised according to your business's daily production targets.

Key Features and Benefits:

•   Precision Cutting System: Specially designed cutting blades that maximise whey (cheese water) yield and ensure the curd is cut to the desired size and homogeneity.
•   Hygienic Design: CIP (Clean-in-Place) compatible, dead spot-free internal surfaces and easy drainage system.
•   Efficient Heat Control: Optimises heat transfer and maintains stable curdling temperature thanks to a three-layered, insulated body structure.
•   Capacity Variety: Different volume options ranging from small-scale boutique production to large industrial facilities.
•   Ease of Use: Control all fermentation, mixing and draining stages via a user-friendly touch panel (PLC optional).

Technical Details:

•   Material: AISI 304 / AISI 316 Stainless Steel
•   Construction: Shell (Jacket), Insulation and Outer Cladding
•   Energy: Electric or Steam Heating Option
•   Mixer: Speed-controlled and direction-changeable mixing/cutting mechanism
•   Outlet: Large-diameter outlet valve for rapid drainage of whey