Resumo
Sistema usado para continuar o resfriamento de blocos/palitos de queijo para um formato estável
O Tetra Pak® Sistema de Salmoura D é otimizado para taxas de produção específicas da aplicação, tempo de salmoura, absorção de sal, temperatura central necessária e layout disponível no local. A salmoura tem um fluxo de admissão na mesma área de entrada do queijo que empurra-o no sentido de saída. O sistema pode ter um design de serpentina para possibilitar o tempo necessário para a salmoura.
Capacidade
De acordo com as especificações do cliente
Aplicações
Queijo
Cooling cheese blocks and sticks
- Flexible design – serpentine design possible
- Easy-to-clean discharge conveyor
- Adjustable brine time
Características
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.
