21-23-01: Cheese brining system and brine treatment system
Cheese brining system and brine treatment system. Cheese in float system to brine bath, with plastic plates, pneumatic cylinders on each inlet and 2 water movement propellors. 22 brining cages of stainless steel and nets. Inner dimensions of cages: 175 cm wide, height of each layer 21 cm, total of 13 layers per cage. Including 2 double cranes mounted on the roof to lift out the brining cages. Cheese out float system. Cheese outfeed conveyors and switch and turning system. Cheese blower to dry the cheese with air knife. Including a brine treatment system for 2 basins. Complete with 6 circulation pumps, Automatic valves and a plate cooler of Tetra Pak (to keep the temperature at ± 10°C). 2 scrape filters, a salt tank, make: Polem, capacity: 30 m3. Salt dissolving tank of polyester with level sensors and and circulation pumps. Including a tank for hydrochloric acid, complete with dosing system for dosing hydrochloric to the brine (capacity: 5.600 liter). With outfeed conveyor. Including lay-out and the P&ID.