Minimal filling quantity guaranteeing perfect cheese processing and preparation at least 45-50% of the total volume.
Insulation made with double outside wall.
Up closing structure of the cheese vat have been designed supporting and will be manufactured to be self supporting and according also to maximum safety load due to endure mechanical stress during agitation system processing or to endure to collapsing pressure (CIP).
Bottom of the cheese vats enforced by stainless steel plate high thickness, and completed of double cheese mass outlet.
Internal covering made in stainless steel AISI304 enforced of bottom walls.
External covering made in welded stainless steel plate.
Four bottom adjustable leg in stainless steel, complete of stainless steel flat.
Heating on the bottom of inner vat  by means of steam or hot water (without pressure in the jacket).
Cooling on the bottom of inner vat by means of cold water (without pressure in the jacket).
Agitation system include agitator and cutter system.
Speed of the agitators can be set as customer likes through PLC according processing recipe. 
The two cutters rotate in opposite direction. This system guaranteed careful treatment of the broken cheese during the cutting and agitation processes. 
Bottom side of the cheese vat is designed with two circular area overlapping each other by 2/3, complete of a couple of outlet piston pneumatic valves with shutter with closing line of the internal area of the cheese vat, to avoid a blind area where cheese mass could be not agitate.