Thermal, cylindrical and  vertical vat, on feet is made in stainless steel AISI 304 and equipped with steam heating system both wall and bottom, with cooling system through circulation of water or chilled water.

The indirect steam heating system permit to reduce times than the traditional system by hot water and ensure a simple and cheap working.  

Possibility to heat wall and bottom, or bottom and wall at the same time. In this way is possible to work also few amounts of milk without altering organoleptic characteristics.  Suitable for the production of ricotta and for heating, cooling or pasteurizing in discontinuous way.

It has been  thought to satisfy needs of start-up, small and medium-sized enterprises, dairy,  farms  and laboratories.

Thermal, cylindrical and  vertical vat, on feet is made in stainless steel AISI 304 and equipped with steam heating system both wall and bottom, with cooling system through circulation of water or chilled water.

Possibility to interact with:

• Moto-agitator
• Support of cutter
• Electronic temperature control
• Temperature data recording
• Automatic control of heating/ cooling

 The indirect steam heating system permit to reduce times than the traditional system by hot water and ensure a simple and cheap working.

Possibility to heat wall and bottom, or bottom and wall at the same time. In this way is possible to work also few amounts of milk without altering organoleptic characteristics.  Suitable for the production of ricotta and for heating, cooling or pasteurizing in discontinuous way.

It has been  thought to satisfy needs of start-up,  small and medium-sized enterprises, dairy,  farms and laboratories.

 Simple wall with rounded bottom of the vat,  internal covering made in satin stainless steel AISI 304.

 All parts of the vat are perfectly built, entirely rounded ensuring a perfect sanitizing.

Vats are suitable for the containment and steam heating of food liquids.

Flocculators are used to produce automatically ricotta on large scale. 

Iannello Inox's flocculation vats  are made by superior shell with a conical bottom to permit an easier surfacing of  ricotta. The steam for whey heating is injected inside of the flocculation vats to the fixed temperature.

When the  acidity regulator liquid is added in the plant, then it is automatically  driven in the flocculator,  thanks to the motion of the steam, the liquid is homogeneously combined.  

There is also the possibility to monitor the surfacing phase through some inspection glass. 

Temperatures are electronically  managed  by the command panel. 

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