Curd baths are designed for the preparation of curd from standardized milk by heating to the temperature of adding the sourdough, fermenting and cooling the curd curd (kale), are an integral part of the curd production line in the traditional way and are used in conjunction with self-pressing baths, press trolleys and other equipment for cooling and pressing ready-made cottage cheese.
| vendor code | Volume, l. |
|---|---|
| VT-1250 | 1250 |
| VT-2000 | 2000 |
| VT-500 | 500 |