Informazioni rapide
Tetra Pak® Rack Brining System è un sistema avanzato utilizzato per la salatura di formaggi a pasta semidura. Le rastrelliere per la salatura vengono caricate con i formaggi e poste in una vasca di salamoia. Tutte le operazioni (il carico delle rastrelliere, la loro collocazione in un bacino di salamoia e nella stazione di scarico) sono completamente automatizzate. Il sistema comprende un'unità di risciacquo a rack integrata con una stazione CIP dedicata, una gru a trave e una microfiltrazione della salamoia. Le rastrelliere possono essere caricate con formaggio in ambiente asciutto o umido. a seconda della forma e del tipo di formaggio.
Caratteristiche principali
- Assorbimento costante e preciso del sale grazie ad un processo di salatura accuratamente controllato
- Il sistema può essere personalizzato per adattarsi a diversi layout di impianto ed esigenze di produzione
- Design igienico
Capacità:
20-130 tonnellate di formaggio al giorno
Applicazioni:
Formaggio a pasta semidura
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
Caratteristiche
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.
