APV CurdMaster could be your answer!

Best choice in its class
Industrial building upon many years of cheese making best practice and the vast experience gained from its installations all over the world, APV has developed the APV CurdMaster cheese vat.

The APV CurdMaster is one of the best return on investment solutions on the cheese market today, as it reduces fat losses and fines in the whey thereby increasing your cheese yield.

Taking cheese quality to a higher level
The APV CurdMaster optimises the flow pattern, as well as the cutting, stirring and draining conditions, using the Double O principle and the particular agitator/cutting construction. The dicing tools and agitators are vertically mounted to ensure a minimum amount of air in the cheese curd and whey mixture - this is a very important factor when producing first-class cheese.

Flexibility and range of cheese production
The APV CurdMaster has proven itself with a variety of cheese types and is the obvious choice for example for Gouda, Feta, Cheddar, Mozzarella, Emmental, blue cheese, Camembert, Goya, Parmesan, Mazdamer, and Port Salut - just to mention a few! In other words, CurdMaster can be used for extra hard cheeses to semi-soft cheeses with a water content ranging from 35 % to 60 %.

Preparing for the future
The bottom of the CurdMaster is made with a 5 degree angle on two side outlets. This ensures a unique emptying pattern together with the two side flush industrial pipes, ensuring there is no curd left after emptying. In addition, the bottom of the CurdMaster has been designed to resist high temperatures, so that extra hard cheeses with low moisture content can be produced with excellent results.