FT20 Cheese Vat & Cheese Making Accessories

Manufactured wholly in stainless steel and bench mounted, the vat is hygienic in use. It has a removable paddle agitator of stainless steel, driven by a variable speed motor. Water is circulated around the vat jacket at a pre-selectable temperatures by an internal pump.

The control system incorporates:

  •  HMI for control and visualisation of data
  •  digital display of pH of vat contents
  •  digital display of temperature of vat contents and water temperature
  •  agitator stop/start and variable speed control
  •  integrated data logger with USB output
  •  automatic control of agitator speed, temperatures and times for up to six steps

The pH and temperature probes are suspended in the vat contents from a bracket on the rim of the vat.

A specially designed perforated strainer fits into the vat outlet to facilitate efficient draining.

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Specification

VAT

Working capacity: 10 or 20 litres depending on model

Agitator paddle: Stainless steel

Agitator drive motor: 12Nm torque with variable speed

Paddle: Removable assembly

Perforated strainer: Stainless steel

Hygienic outlet valve: Ball type’

CONTROL CONSOLE AS WELL AS CONTAINING THE NECESSARY ELECTRICAL CIRCUITRY, THE UNIT HOUSES

Heating water system: 0.85kW, temperature range ambient to 50°C set via the HMI

Safety: hardwired over-temperature cut out

Agitator paddle:  with variable speed drive controlled via the HMI.USB output and data logging software (64bit compatible)

Note: Requires PC for downloading of data pH/ temperature indication on the HMI

Thermocouple probe: Type K

pH probe: Food spear type, 0 -14pH. Can be calibrated via software

AGITATOR PADDLE

Variable speed drive control: Thyristor, DC

USB OUTPUT AND DATA LOGGING SOFTWARE (64BIT COMPATIBLE) NOTE: REQUIRES PC FOR DATA LOGGING (NOT SUPPLIED).

 pH/temperature indication: 3½ digit display

 Thermocouple probe: Type K

 pH probe: Food spear type, 0 -14pH

Capabilities

The vat and accessories are capable of:

  • Heating and agitating milk and holding at the required temperature for addition of starter culture and rennet
  • Holding at temperature during coagulation
  • Cutting and healing the curd
  • Maintaining the temperatures and agitating for designated steps
  • Settling the curd or ‘pitching’
  • Drawing the whey
  • Milling
  • Salt addition
  • Pressing

Accessories

Designed to be used with the 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.

  • Stainless steel horizontal blade curd knife
  • Stainless steel vertical blade curd knife
  • Stainless steel cheddaring box plus weights up to 10kg (2kg x 5) for initiating the traditional cheddaring process
  • Cheese press with two moulds
  • Acid testing kit comprising, including apparatus and chemicals

Requirements

Electrical Supply: Single phase (see Ordering codes)

Shipping Specifications

Packed and created shipping specifications

Volume | Gross Weight

FT20-10: 0.7m3 80Kg

FT20-20: 0.8m3 90Kg

Dimensions

Overall dimensions

Length/Width/Height

FT20-10: 0.6mm 0.35m 0.45m

FT20-20: 0.45m 0.75m 0.35m

Order Codes

  • FT20-A: 220-240V/1ph/50Hz, (1.2kW)
  • FT20-B: 120V/1ph/60Hz, (1.2kW)
  • FT20-G: 220-240V/1ph/60Hz, (1.2kW)

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