SS Ghee Vat
SS Ghee Vat
SS Ghee Vat
SS Ghee Vat
SS Ghee Vat
SS Ghee Vat
SS Ghee Vat
SS Ghee Vat
SS Ghee Vat
SS Ghee Vat
SS Ghee Vat
SS Ghee Vat

SS Ghee Vat

Price 135000.00 INR/ Unit

MOQ : 1 Unit

SS Ghee Vat Specification

  • Product Type
  • stainless steel heating, melting, or boiling tank
  • General Use
  • Dairy Plants
  • Material
  • Stainless Steel
  • Type
  • Dairy Processing Plant
  • Capacity
  • 130-700 Ltr
  • Weight (kg)
  • 150 Kilograms (kg)
  • Computerized
  • No
  • Automatic
  • Yes
  • Control System
  • Manual
  • Processing Pressure
  • 43.5 PSI
  • Cleaning System
  • Manual with Brush
  • Cooling Mode
  • Other
  • Sterilization Method
  • Other
  • Motor Power
  • 0.5 Horsepower (HP)
  • Voltage
  • 220 Volt (v)
  • Feature
  • emi-automatic or gas-powered stainless steel vessel
  • Color
  • Silver
  • Warranty
  • 1 Year
 

SS Ghee Vat Trade Information

  • Minimum Order Quantity
  • 1 Unit
  • Payment Terms
  • Cash in Advance (CID)
  • Supply Ability
  • 30 Units Per Day
  • Delivery Time
  • 1
  • Sample Available
  • Yes
  • Main Domestic Market
  • All India, Andhra Pradesh
 

About SS Ghee Vat



  • Material: Built from food-grade stainless steel usually SS for hygiene and rust resistance. 
  • Heating Mechanism: Uses a jacketed design with hot water or steam circulation to melt butter gently  without burning it.
  • Capacity: Ranges from small units up to large industrial vats 
  • Agitation: Often includes a variable-speed motor or built-in stirrer for smooth mixing and uniform melting. 
  • Role in Production: It is an early-stage equipment piece in a commercial ghee-making line, positioned right after the butter churn and before the boiling vat or clarification tank
  • Milk Pasteurization: Heating and holding raw milk at specific temperatures to eliminate pathogens.
  • Cream and Butter Preparation: Aging cream, blending ingredients, or preparing butter oil fractions.
  • Cheese and Paneer Making: Acting as a coagulation tank where milk is heated and mixed with cultures or acidifiers.
  • Yoghurt and Curd Processing: Heating milk prior to incubation and mixing in starter cultures uniformly.
  • Micro-Pasteurization: Heats and sanitizes small quantities of raw farm milk.
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