Vat - Extra Large Stockpots

[wharris]

Most of the pieces are assembled, not all, but most. (missing the platform, and Vat lifting mechanism)

But this is a full scale heat test.  I was Testing the following:

>how long it takes to get 25 gallons of water to get from 45 - 90. 
>what it takes to hold it there at 90 deg
>what does it take to move 25 gallons 2 deg / 5 min
>what does it take to move 25 gallons 3 deg /5 min

not sure if I want to go here, but,  i would love to know how hot will this get....
Hmmm.  (just bought a sack of onions and carrots, i could dice up some beef...)

Anyway, I will do this a couple of times to get accustomed to the new gear.  Seems as though ever time i use it, i make a major change to some design..  (having great fun at doing this.)

Thanks much to carter for mucho offline advice.

[Cartierusm]

Very good job, now that I've said that I think you need an intervention. Cheese Makers Anonymous sounds like the right place.

[DeejayDebi]

What are you using to drain the curds?

[wharris]

That is a great question. 
Right now, the plan is to use a stainless steel sink that I bought from an old hospital. Basically its a huge (27"x27")  standalone sink on wheels with a lever-activated stainless steel drain.

Additionally I bought a 24"x24" stainless steel screen, and will line the bottom of the sink and pour the curds and whey into the sink. the whey will pass through the sink into the drain and in to a large bucket. the curds will remain in the sink, and there I will heat and stir them.

There is a thread on this here.

[Oude Kaas]

A while ago I bought a larger stock pot; 80 quart, which makes it 20 gallon. I put it directly on the stove. Check the linklink to see it in action.
http://heinennellie.blogspot.com/2009/03/larger-cheese-vat.html

[Cartierusm]

Oude, I hate to mention this as I've been to your site many times and your a very accomplised cheesemaker, but I'v been told not to use the PH meters (I have the same red one you do) directly in the curd. Hanna Techs told me it releases electrolytes into the test matter, so always take a sample out and then dispose of the sample. They do make high end PH probes that plus into handheld meters that are food safe but are expensive.

[Oude Kaas]

Thanks, I'll take a note of it. I vaguely remember the salesperson telling me this.

[DeejayDebi]

Ah ... I remember that sink. I'd wondered what you had done to it. I anxiously await the first of you monster cheeses this will be a glorious moment. I can't even imagine trying to handle that much milk at once at home. My back hurts just thinking of it. Good luck my friend I salute your extradiary efforts.

[wharris]

I have almost figured out the raising lowering mechanism for my vat.

Notice the hand winch in the upper right. This gives me pretty simple control for varying how deep in the bath my cheesevat sits.
My cheesevat wieghs about 220lbs.

[Cheese Head]

Nice sling, good idea, lifting just from the handles when full could be a recipe for disaster, looking good, one step closer!

[Cartierusm]

John, some call it a Sling Vat, I call it a Kaiser Vat.