zainulabedin
Mechanical
I have been tasked with designing a vat (500 litres) for a cheese vat. However, I'm not sure what heating mechanism is used in commercial cheese vats to maintain a constant temperature of 35-45°C. From my research, it seems that cheese vats usually employ a conventional double-jacketed vessel, often using steam. So, my questions are:
Is a conventional double-jacketed vessel the right approach for this? Will hot water be sufficient, or should I use steam?
Are there any codes or standards that can provide me with enough information before starting the sizing process?
Is a conventional double-jacketed vessel the right approach for this? Will hot water be sufficient, or should I use steam?
Are there any codes or standards that can provide me with enough information before starting the sizing process?
