Damrow Model EFV, 304 stainless steel, enclosed, finishing vat, designed for curd conditioning, curd salting and whey drainage used for the mellowing of formilled cheddar and stirred curd type cheeses with a batch working capacity up to 50,000 lbs of whey and curd to produce up to 6000 lbs of cheese. Chamber dimmensions: 28′ in Length; 11′ in Width; 43" in Depth has center bottom drain trough and enclosed top with 16" ID man way and 48" long x 20" wide OD top access port both with flip-up covers and (2) 6" OD and (1) 2" OD top ports, with single dual rake overhead traverse trolly agitation system, 48" long x 20" wide x 50" deep curd dam with perforated whey strainer screening section and (3) 5" OD end bottom ports with 25" ground clearence and 14′ long x 9" OD outer side bottom curd unloading auger system. Mounted on (6) stainless steel leg frame.
OAD: 31′ L x 11′ W x 11′ H
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