WHEY STORAGE TANK

These tanks are used for collecting whey.

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Details

WHEY STORAGE TANK

 

TECHNICAL SPECIFICATIONS

  • The tank is of vertical cylindrical type and can be designed in desired volumes.
  • There is a steam wall around the curd boiling tanks.
  • Tanks are insulated and stone wool is used as insulation material.
  • When the product is desired to be taken from the top, tanks are produced with half-chassis lids. If it is desired to take the product from the bottom, the upper torispheric dome is manufactured with Ø 400 mm manhole cover.
  • There is a mixing wing inside the tank.
  • Product exit height is designed according to the height of the customer’s curd car.
  • Tank bottom is 30 ° conical and product outlet valve is determined by capacity.
  • There is a separate ball valve in the lower taper for the outlet of the gutvatka water (cheese juice).

 

About InoxBey

 

Videos Showcasing InoxBey owned by Al Hariri Group
Inoxbey Factory in Sakaraya, Türkiye

InoxBey Food and Beverage Production Lines, Filling, and Packing Machinery

  • Plain Yogurt and pasteurized milk equipment
  • Kashkaval cheese making production lines
  • Butter and cream
  • Mozzarella cheese
  • Halloumi cheese
  • White cheese
  • Water Filtration and Bottling Plants
  • Oil and Beverage Automatic Filling Machines
  • Ice Cream Making Machines
  • Frozen Yogurt Shops
  • Cake Bakery Shop
  • Olive Oil Pressing and Filling Machines 250 – 5000 kg/hr
  • Fruits and Vegetables Washing and packing machines
  • Medical fluids Making and Filling machines.
  • Hummus Fully Automatic Making and Packing Plant
  • Frozen French Fries Making Lines 250-2000 kg/hr

InoxBey Offers Design Concept to Full Operation Turnkey Solutions  

We are with you all the way. Contact us if you are planning to build a project or many projects.  We can help you with the design and construction of:

  • Ice Cream Parlor Shops
  • Frozen Yogurt Shops
  • Pastry, Bakery and Confectionary Shops
  • Fast Food Franchise Restaurants and Shops
  • and more.

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