In the agreste region of Pernambuco, the dairy industry has socioeconomic relevance, with cheese aged from pasteurized milk being a valued product. In its manufacture, the milk is heated, pasteurized, cooled, fermented and coagulated in a processing tank. Afterwards, the clot is molded, packaged and matured in a cold chamber. Conventionally, heating is carried out using gas burners or woodfired boilers, and cooling is carried out by circulating natural water inside the tank. There is an opportunity for innovation in this process, related to the development of equipment that allows better use of energy inputs, therefore, the objective of this work was to develop the mechanical design, thermal modeling and economic analysis of a system for the manufacture of cheeses, for small producers, with the capacity to process 200L of milk per operation. The proposed solutions are, a double jacketed tank, industrial LPG stove with six burners, helical-coil heat exchanger with condensing unit (1.5kW) using R-134a for water cooling and a 2,3x5,5x2,3m cold chamber with condensing unit (2.