Doing some research.
How deep is your cheese vat?
For example,
My 5 gallon cheese vat is 10.5in deep.
My 24 gallon cheese vat is 20in deep.
Everyone else?
My 2 gallon vat is 9 inches deep. The 400 gallon vat is 24 inches deep.
My 14 Litre Vat is 5 inches deep, but it is also an electric roaster.
Wayne, my 6.5 gallon stockpot is 12" deep. Like Pliezar, I also use an 18-qt turkey roaster that is 5" deep.
You've itched the curiosity demon, as I know whatever you're doing is going to be crafty. What are you up to?
Quote from: ArnaudForestier on April 04, 2011, 10:18:23 AM
Wayne, my 6.5 gallon stockpot is 12" deep. Like Pliezar, I also use an 18-qt turkey roaster that is 5" deep.
You've itched the curiosity demon, as I know whatever you're doing is going to be crafty. What are you up to?
:D
Well, my conversation with you prompted me to gear up slightly to make a respectable horizontal curd knife.
I figured, well, while I am making one, I could just as easily make more.
My prototype is a simple, all stainless (316L) knife. 4.5 inches wide, and 12 in deep. With a HDPE plastic handle.
But those dimensions are pretty changeable.
Quote from: smilingcalico on April 04, 2011, 03:17:15 AM
My 2 gallon vat is 9 inches deep. The 400 gallon vat is 24 inches deep.
400? Holy Buckets.
That's 800-1200 bucks a 'make'
I assume you are selling some.
Quote from: Wayne Harris on April 04, 2011, 11:48:38 AM
Quote from: ArnaudForestier on April 04, 2011, 10:18:23 AM
Wayne, my 6.5 gallon stockpot is 12" deep. Like Pliezar, I also use an 18-qt turkey roaster that is 5" deep.
You've itched the curiosity demon, as I know whatever you're doing is going to be crafty. What are you up to?
:D
Well, my conversation with you prompted me to gear up slightly to make a respectable horizontal curd knife.
I figured, well, while I am making one, I could just as easily make more.
My prototype is a simple, all stainless (316L) knife. 4.5 inches wide, and 12 in deep. With a HDPE plastic handle.
But those dimensions are pretty changeable.
Hahah - knew you were up to something. I'm still wrestling with trying to build a harp on the "Swiss" plan, or your thing...though your thing makes much better sense, I think, unless I've got a copper cauldron. Holding a herd's milking. Over an open fire. In a mountain chalet.
Hmmm...think I need to stop dithering and just do it. ;D
Yes, selling some. It's a raw milk Gouda. The vat is like the one Oude has, but it's 40-50 years old.
Please let us know as soon as you have that curd cutter made!!!!! I've wanted one forever!!!!
(And, so far, my largest pot is a 5.5 gal stock pot but I'd like to be able to use it in a 3 gal and 2 gal pot also, if possible!)
I would like to be able to do 4 gal batches as well, but due to the narrowness of my kitchen sink I can only get my 12 quart stock pot into it and have room for a water bath. When I do a 3 gal batch I am so near the top it is hard to stir even gently. I am seriously considering buying on of those temp adjusting contraptions to plug my 22 quart Rival cooker into. Around $160.00 shipped. Yikes. Dreaming of the future.
I am in for one as well.
Mike
Quote from: mikeradio on April 04, 2011, 04:43:56 PM
I am in for one as well.
Mike
I'm not quite ready for orders, but hypothetically, how deep is your vat?
;)
Sorry, Wayne, I misunderstood (obtuse, yes, I know) - are you building these for sale?
lol
Eventually yes.
I was being intentionally vague.
Still a bit premature. Still working through basic milling issues. (316L steel is really HARD steel!)
But when I find the right drills, drill speed, cutting speed, I will be off to the races, and pumping these out. I almost have it right...
Right now, I feel like I am keeping the world safe from drill bits, by killing as many of them as humanly possible.
When I get a couple finished, I will post pictures.
Right now, I only have 2 prototypes done.
My 40 gallon stainless pot is 24" w x 23-1/2" deep.
Yes, I am actually in the pot. My grown daughter can curl up inside with the lid on. I'm not that limber anymore. 8)
LOL That's awesome!
Reminds me of this pic I posted a while back.
(https://cheeseforum.org/forum/index.php?action=dlattach;topic=847.0;attach=3443;image)
Wayne,
When drilling multiple holes, I have found that Windex brand window cleaner works well as a lubricant. Not sure why it works, but have used it several times and it seems to do the job. Plus its easier to clean up than cutting fluid. Good luck with the curd knives.
Terry
Getting Closer.
I have a process now. Built four of these now. Still working on the handle and some final details. (Need to thread the stainless steel wire too..)
Made from all 316 stainless steel, and the handle from HDPE.
Wayne - I made a horizontal cutter similar to yours last year and my inspector instantly rejected it. His argument was that the drilled holes and wire wraps are difficult to sanitize.
An inspector notwithstanding,* Wayne, I wanna say, beautiful work!
* I love the breed...I think it was especially when they wanted to require me to add a hot water sink for rinsing lettuces, because of an arcane and ancient statute on the books; the extra demand would have tipped my existing capacity, requiring me to add $10,000 in new heater equip.; that, or "cover every unused table, (in a white-linen French place), with plastic." Yep, they always make sense, and conquer my heart.
PS: BTW Wayne, that pic above (your daughter? - adorable) is priceless. :)
Quote from: Sailor Con Queso on April 09, 2011, 11:30:56 PM
Wayne - I made a horizontal cutter similar to yours last year and my inspector instantly rejected it. His argument was that the drilled holes and wire wraps are difficult to sanitize.
I would agree with the wire wraps. To that end I plan to not have any submerged wire wraps.
Not sure what to do or say about the holes.
You never know what an inspector will allow. We used a stainless steel frame then wrapped some high test fishing line around it. No holes to worry about! Just have to knot well on each side and keep it tight! Seriously, it was like some funky string instrument, but it passed inspection.
Sailor, what was your solution?
I made a set similar to Wayne's, with SS wire, but to keep it tight, I was forced to wrap at each hole. I have more trouble with the horizontal cutter than the vertical.
Quote from: Mr. Kim on April 04, 2011, 03:11:19 PM
I would like to be able to do 4 gal batches as well, but due to the narrowness of my kitchen sink I can only get my 12 quart stock pot into it and have room for a water bath. When I do a 3 gal batch I am so near the top it is hard to stir even gently. I am seriously considering buying on of those temp adjusting contraptions to plug my 22 quart Rival cooker into. Around $160.00 shipped. Yikes. Dreaming of the future.
You can use your roaster as is, it just takes a good thermometer and a little more babysitting. Check out how I made my Stilton.
Wayne, I use it to a depth of 6 inches.
https://cheeseforum.org/forum/index.php/topic,5762.0.html (https://cheeseforum.org/forum/index.php/topic,5762.0.html)