The cheese vat is fully heated through steam circulation into the Trapcold, in order to ensure a high yield and keeping of the milk temperature. To avoid heat losses, the machine is equipped with an isolated double chamber. The machine resting on supporting structure with fixed feet adjustable in height. The internal shape of the machine has two circular areas overlapped for about 2/3 and the reinforced bottom is sloped toward the central discharges. Outside the machine has a compact oval shape. On the coverage is positioned a group for agitation and breaking of curd, with possibility to adjust the speed by inverter. The cutting tools are realized to allow a delicate cut of the curd, with adjustable thickness, in order to avoid fat loss, and during the curd breaking phase, they cover all the volume of the vat, avoiding to leave the product doesn’t cut, or the entrainment of the product.

The machine is fully made in stainless steel AISI304 and in compliance to the CEE regulations in force. The machine is equipped with a cover made in stainless steel, under of which is assembled a washing sphere made in stainless steel AISI316 which has an adequate flow and a range of action to allow a perfect cleaning of the coverage itself and of the all internal parts of the machine.