“Cook Rite” / Double O Enclosed Cheese Vats

Kusel’s legacy “Cook Rite” Enclosed Cheese Vats are a hallmark of reliable, large-scale cheese production, designed to provide consistency and quality with every batch. As Kusel’s only enclosed vat option, the “Cook Rite” series is uniquely suited to operations requiring a fully enclosed system for added temperature control and sanitation. With capacities ranging from 15,000 lbs to 50,000 lbs, these vats are built to support substantial production volumes, maintaining Kusel’s commitment to precision and durability in dairy processing equipment.

Vat Functionality

The “Cook Rite” Enclosed Cheese Vats are engineered with a dual-cylinder design, where two overlapping vertical cylinders house a central vertical shaft in each. This setup supports efficient stirring and cutting by leveraging “sweeping curve” vertical blades that perform dual actions: forward stirring for uniform curd distribution and reverse cutting for ideal curd size and texture. The design ensures smooth and consistent operation, delivering high-quality cheese with every use.

The heating system within the “Cook Rite” vats is optimized for uniformity. Low-pressure steam circulates through stainless steel pipes to both the bottom and sides of the vat, providing balanced and even heating essential for curd consistency and texture. Sanitary construction prioritizes ease of cleaning, maintaining compliance with strict dairy industry sanitation standards.

Vat DETAILS

• Wide Capacity Range
  Capacities from 15,000 lbs to 50,000 lbs support various production requirements.
• Dual Vertical Cylinder Design
  Features two overlapping vertical cylinders with centered shafts, ensuring balanced and effective stirring and cutting.
• Sweeping Curve Vertical Blades
  Unique “sweeping curve” blades handle stirring in a forward direction and cutting in reverse, providing uniform curd distribution and consistent texture.
• Sanitary Construction
  Bottom bearings maintain alignment under all conditions, supporting efficient operation and easy cleaning.
• Efficient Heating System
  Low-pressure steam is introduced to the bottom and sides through stainless steel pipes, promoting uniform heating without hot spots for optimal curd formation
• Flexible Control Integration
  Controls by others allow for integration into the plant’s existing control system, supporting seamless automation and facility-wide coordination.

Downloads

• Cheese Making Brochure

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