Données clés
Système utilisé pour poursuivre le refroidissement des blocs et des bâtonnets de fromage afin d'en stabiliser la forme
Le Tetra Pak® Système de saumurage D est optimisé en fonction des taux de production spécifiques à l'application, du temps de saumurage, de l'absorption de sel, de la température à cœur requise et de la disposition disponible sur place. La saumure a un débit de saumure entrant dans la même zone que l'entrée du fromage qui pousse le fromage vers la direction de la sortie. Le système peut être conçu en serpentin pour permettre le temps de saumure nécessaire.
Capacité
selon les spécificités du client
Applications
Fromage
Cooling cheese blocks and sticks
- Flexible design – serpentine design possible
- Easy-to-clean discharge conveyor
- Adjustable brine time
Caractéristiques
Salt absorption
Correct salt level
The target salt level is achieved as the cheese absorbs the salt during the brine time. This also provides a slight rind.
Flexible design
Secures the right brine time
The brine has an incoming brine flow in the same area as the cheese entrance. The cheese is pushed towards the exit, and the system can be of a serpentine design to fit your specific application.
Discharge conveyor
Easy cleaning
At the end of the brine system, a discharge conveyor removes the cheese. As the cheese travels along the discharge conveyor, it passes under a brine rinse station and airknife to blow off excess moisture.
Adjustable brine time
Easy operation
An Allen Bradley or a Siemens control system can be included. This allows adjustable brine motive flow that, combined with the tank length, can set an approximate brine time.
Fines basket
Reduction of fines
A course strainer at the overflow area removes large cheese particles.
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.
