Kurzübersicht
Das Tetra Pak® Salzbadsystem S bietet überragende Kühlleistung, kürzere Salzungszeit und geringen Platzbedarf. Es hat sich durch Zuverlässigkeit und hervorragende Leistung bewährt. Das System kann unterschiedliche Käsegrößen verarbeiten, darunter Euroblöcke, Provolone, Blöcke mit 2,5 kg sowie 6 und 20 lb, Räder und große Schweizer Blöcke sowie Spezialitäten.
Leistung:
Gemäß Kundenspezifikation
Applikationen:
Mozzarella
Efficient brining with faster cooling
- Superior cooling – achieves desired final core temperature faster
- Optimal use of floor space, as brine tank goes into the floor
- Reduced brine time, maximum salt absorption and gentle handling of cheese blocks
Merkmale
Brine circulation system
Continuous cleaning of brine
The brine level is constant and the perforated cages ensure maximum circulation throughout the system. And as the brine is continuously cleaned, chilled and circulated, it doesn’t have to be replaced. That means there is no emptying into floor drains. Furthermore, an automated brine maker maintains precise salt levels.
Cooling
Reaches core temperature faster
As the cheese is fully submerged into the cold brine, all sides of the cheese are equally brined and chilled. Continuous bottom to top brine flow provides constant exposure to chilled full-strength brine. High brine turnover rate produces consistent brine temperature throughout the system.
Block size flexibility
Designed for a variety of sizes
The system is designed to preserve excellent block shape and handle a variety of cheese sizes. These include Euroblock (500x300 mm), provolone (varies), 2.5kg (90mmx90mmx271mm) , 6 lb.(4in X 4in x 11in), 20 lb. (3.75in x 7in x 21in) , wheels, big block Swiss and various specialties.
Adaptable layout
Tailored to your plant
The size of the brining system is designed to suit your product and production capacity. The layout of the brining system can be adapted to fit the available space in your plant.
Traceability
Enhancing control
Cages are typically sized to hold one vat to maintain vat identity throughout the brining process. This provides you with the ability to collect and record cheese data for improved quality control.
