メリット
チーズカードの加塩と熟成用の機械
テトラパック® ソルトディスペンサー 2 と組み合わせて稼働する、テトラパックテトラパック® 加塩熟成コンベヤ 2 は、カードに必要な塩分の添加および維持に最も効果的な方法を提供します。この塩分添加の方法では、最適な塩分保持、追従を許さない塩分の均質化、少ない塩分の使用、および加塩ホエーの削減を保証します。
主なデータ
柔らかいチーズまたはハードチーズの連続した加塩に使用する機械
処理能力：
最大 16,300kg/ 時（36,000 lbs/ 時）
用途：
あらゆる種類のチーズ
その他の機能：
ベルトの幅、長さ、速度、塩分添加の比率は、必要に応じてすべて変更できます。
Optimal salt distribution and retention
- High product consistency thanks to even salt distribution and thorough mixing
- Set-up can be adjusted to produce a broad variety of cheese recipes
- Proven durability, based on decades of engineering experience
特長
Application specific agitators
Best curd control in the industry
After salt application, the curd is gently stirred by different types of agitators which are designed to ensure uniform salt distribution in specific applications. Stirring also allows the excess whey to be effectively drained from the cheese.
Salt distribution
Accurate salt application and retention
When matched with the Tetra Pak® Salt-Dispenser 2, salt is gently delivered by means of a controlled airflow. It is then applied uniformly to the cheese by specially designed nozzles. This highly controlled process minimizes salt usage and, in combination with thorough mixing, provides optimal salt distribution. Multiple salt applications result in longer absorption times, optimal salt retention, consistent cheese moistures. A low level of abrasiveness leads to fewer cheese fines.
Quality of materials
Long operational life
The salty cheese and whey can create a highly corrosive environment inside the machine. Over our many decades of experience, we have optimized our equipment design with the quality of materials needed to ensure a long service life and to meet your demands for durability and reliability.
CIP isolation
Enables shorter cleaning times
To maximize production during CIP, the machine can be configured with a CIP isolation device. This allows production to continue on the Tetra Pak® Salting & Mellowing Conveyor while upstream equipment is being washed.
