概览
用于继续冷却奶酪块/棒以获取稳定形状的系统
利乐®盐渍系统D针对特定应用的生产速度、盐渍时间、盐分摄取、所需的核心温度和现场可用布局进行了优化。盐水流从奶酪入口区域流入，将奶酪推向出口方向。系统可采用螺旋式设计，从而满足所需的盐渍时间。
产能
根据客户要求
应用
奶酪
Cooling cheese blocks and sticks
- Flexible design – serpentine design possible
- Easy-to-clean discharge conveyor
- Adjustable brine time
特点
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.
