Cheese brining system
Add to favorites
Compare this product
Description
Salting is carried out by means of sodium chloride which penetrates inside the cheese gradually. Salt concentration in the cheese is around 1% - 2%.
Salting in brine is carried out by cheese plunging into vats with water and salt solutions. The immersion time depends on the size of cheese and its shape.
Unit is complete with filtration and cleaning systems.
Catalogs
No catalogs are available for this product.
See all of Sordi SRL‘s catalogs
Related Searches
- Pasteurizer
- Heat sterilizer
- Pasteurizer for the food industry
- Process sterilizer
- Automatic pasteurizer
- Sterilizer for the food industry
- Dairy product pasteurizer
- Cheese tank
- Fruit juice pasteurizer
- Cheese production machine
- Compact pasteurizer
- Fermenter
- Pasteurizer for the beverage industry
- Stainless steel cheese tank
- Ice cream pasteurizer
- Superheated water sterilizer
- HTST pasteurizer
- Cheese brining system
- PLC-controlled pasteurizer
- Coagulation cheese tank
*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.