Paneer Making Vat
The paneer making vat β also called the coagulation vat β is where milk becomes curd, and where paneer yield and texture are set. ATMAN Group designs, supplies and commissions coagulation vats as part of a complete, balanced paneer line, not as a standalone tank. As a single-window turnkey dairy executor since 2008 with AMUL-trained engineering leadership, we size the vat to your milk and output so every downstream stage runs in balance.
What the Coagulation Vat Does
Standardized, pasteurized milk is heated to the correct coagulation temperature in the vat, the coagulant (citric acid, lactic acid or natural whey) is dosed, and the curd is allowed to set before cutting. Precise temperature control, gentle heating and correct dosing directly govern curd firmness, moisture and paneer yield per 100 litres of milk β the core economics of your operation.
Types We Engineer
- Jacketed coagulation vat β steam or hot-water jacket for uniform, controlled heating.
- Vat with agitator & dosing β mechanized stirring and acid dosing for repeatable, operator-independent batches.
- Double-O / cheese-style vats for higher throughput and value-added paneer lines.
Hygienic SS-304 construction throughout, FSSAI and 3-A sanitary practice, CIP-compatible for validated cleaning.
Capacity & Line Integration
We match vat volume to your batch size β compact vats for 100β250 kg/day operations through large jacketed vats for 1 ton/day and above β and balance it with your paneer press, cutting and packing stages so no step becomes a bottleneck.
Why ATMAN, Not Just a Vat Supplier
- Yield-first sizing tuned to your milk profile.
- Single-window: design β supply β installation β commissioning β AMC.
- Delivered inside turnkey plants for cooperative federations, NDDB-commissioned builds and private brands.
- ISO 9001:2015 certified, compliance-ready engineering.
Planning a paneer line? Explore our complete Paneer Plant solution β or request a project consultation.