Hardening vats to cool the mozzarella balls exiting from the moulders, with tilting-floors product advancement system, engineered not to deform the mozzarella balls during the process in the vat. Inside the vat, the water is maintained at the selected temperature, through an heat exchanger, and it is distributed evenly through a pump installed on board.
On the vat floor, an Intralox modular extraction belt collects the mozzarelle, which are then transported at the vat’s exit.
At the exit, there can be positioned another vat or a water-driven transport plant, to feed automatically different packaging machines.
The vats are available in different sizes for different capacities and mozzarella types. They can be engineered on two or three floors and they are ready for C.I.P. cleaning process, with covers and cleaning circuit with sprayballs.