Kurzübersicht
Das Tetra Pak® Hordensalzbadsystem ist ein fortschrittliches System zur Behandlung von Schnittkäse im Salzbad. Die Horden werden mit Käse bestückt und in ein Solebad gestellt. Alle Vorgänge – Befüllen der Horden, Einstellen in das Solebad, Herausheben aus dem Solebad und Überführen in die Entladestation – laufen vollautomatisch ab. Das System umfasst eine integrierte Spülanlage mit eigener CIP-Station, Brückenkran und Mikrofiltration der Sole. Die Horden können je nach Form und Käseart in einer trockenen oder feuchten Umgebung mit dem Käse bestückt werden.
Highlights
- Präzise, gleichmäßige Salzaufnahme dank genau gesteuertem Salzungsvorgang
- System kann einfach an eine Vielzahl von Anlagenlayouts und Produktionsanforderungen angepasst werden
- Hygienisches Design
Leistung:
20–130 Tonnen Käse pro Tag
Applikationen:
Schnittkäse
Quality brining, the finishing touch
- Consistent product quality thanks to carefully controlled brining process
- System can be customized to suit a variety of plant layouts and production needs
- Hygienic design and process control enhance food safety
Merkmale
Protect what's good
Gentle, multi format rack loading
Cheeses are efficiently loaded partly under the brine level, layer by layer in the brining racks. After loading one shelf the cheese are directly immerged in the brine solution. The rack loading concept is set up in such a way that it can handle different cheese formats.
Adaptable layout
Dedicated solution for the individual plant
The size of the brining system can be aligned to suit your production capacity and the type of cheese being produced (both of which affect brining time). The layout of the brining system can be adapted to fit the available space in your plant.
Traceability
Enhancing control over your production
Thanks to the Tetra Pak® control system, batches of cheese are tracked from start to finish and can be easily identified at any point in the production process. This gives you access to both real time and historic information about each batch, thereby improving quality control. Should there be a quality issue, the system makes it possible to trace the issue back to a single batch, thereby limiting recalls.
Brine circulation
Gives uniform product quality
The brine is continuously circulated around the cheese inside the brining vat, keeping conditions stable and ensuring a consistent end product quality. To maintain the overall quality of the brine in the system, any overflow brine is led into a separate treatment section where it is filtered, cooled and its composition is adjusted.
