REDA – Cheese vats

The REDA cheese vat is designed for curd making in the production of soft, hard, semi-hard cheeses and mozzarella. Vat volume — from 200 to 10,000 l.

Steiner Ukraine is the REDA distributor in Ukraine. The common principles of REDA equipment, including UHT configurations and separator design, are described on the page REDA.

Which configurations does the REDA cheese vat have?

The vat is selected for the technology of a specific cheese. The following options are available:

• with or without an agitator;
• with a conical or flat bottom;
• single or «double O» design;
• other features for different production standards.

What does the cheese vat provide?

REDA vats are designed for efficient milk coagulation with minimal product loss. The vats offer a high level of hygiene and reliability.

REDA draws on more than 40 years of experience in milk processing.

REDA cheese vat: technical specifications

How to choose a cheese vat?

The configuration is determined by several parameters:

• type of cheese: soft, hard, semi-hard or mozzarella;
• milk volume per batch — from 200 to 10,000 l;
• the need for an agitator to process the curd;
• bottom shape — conical or flat.

We help align these parameters with the rest of the cheese-making line.

What does a REDA cheese-making line include?

Milk for cheese is first cleaned and pasteurised. For this, REDA offers RE-P clarifiers, RE-B bactofuges and HTST pasteurisers.

After the vat, the curd goes to cheese forming. For brining there is Pure Brine brine filtration.

Supply and service by Steiner Ukraine

We select the cheese vat for the product, capacity and line configuration. We also supply REDA equipment and carry out installation, commissioning and service in Ukraine. The price is quoted on request after the technical specification is agreed.

FAQ