Device for salt dissolve, pasteurization and cooling brine.
Device to separate casein particles and cheese dust from whey «OSP-30».
Blender to dissolve powdered milk.
Device to purifying brine against protein in the pool.
Salt dissolve device.
Closed fat furnace.
Device for partial salting cheese corn in the flow.
CIP-washer(clean in place).
MIXER FOR MIXING INGREDIENTS
Machine for cutting cheese into segments
Machine for cutting cheese on sticks
Method of salting cheese “Waterfall”
Cheese brining system “Waterfall” – manufacture and delivery of stainless steel boxes, technical consultingAmong the many cheese brining system, this method deserves special attention. Cheese salting is carried out in special stainless steel containers.
• for salting cheeses: soft; brine, semi-solid, solid.
• maturation pickled cheeses.
Stos stainless container consists of three types.
Stainless steel container
bottom tank (to drain the brine) – 1 pc.
Main (middle, working) – up to 12 pcs.
Upper (for pressing the cheese heads) – 1 pc.
How does the salting system “waterfall”?
The essence of this method consists in the continuous flow of the brine through a column of stainless steel containers filled with cheese.
Brine enters the upper container, filling it, and is poured through the holes in the next container to fill it, and so to the lower container. Brine enters from the lower container into the collecting tray and guided to the buffer tank.
Nervazheyuschih container design allows further brine flow from the upper to the lower container through the holes located in the bottom. Brine with a collecting container is carried out through a plate cooler pump (to maintain the desired temperature of the brine) of a distribution pipeline with – a controlled device in each teab stainless steel containers. Stos stainless containers, usually mounted on a special stainless stand design which allows the truck to transport or otherwise, depending on local conditions and needs.
Versatility salting system
Recommended system salting “Waterfall” allows you to apply flexibility in installation and operation department Salting – Stos stainless steel containers in the form of modules, connects only two pipe collector (brine inflow and outflow). This makes it easy to move in the room Salting Stos stainless steel containers, as well as to install and mount them at various levels and in various industrial areas. The final stage of salting cheese
After the salting process cheese brine feed is stopped. Brine with stainless steel containers by gravity through holes in the bottom, flows into a collecting tray for 20-30 min.
Loaves are removed from the stainless steel container, starting at the top, and sent to the subsequent process steps. Rustproof stainless steel container sent for washing. After washing, they are ready to use the next cycle salting cheese.
|№ p / p
|The size of the head cheese
|The number of cheeses into the container 1
|Head height (mm)
|Round, low cylinder
Parameters of cheese
|№ p / n||
|cheese weight teab||occupied vennaya manufactur-area, m ²|
Average (1325х910х180 mm)
bottom ((Stand) 1325х910х340 mm)
to 1200 kg
Advantages of the process cheese salting “waterfall»
• Easy installation salting premises;
• Low volume of capital expenditures;
• Using a small production areas;
• Reduced energy costs, cooling and auxiliary materials;
• Effective brine circulation:
o high and uniform quality of the salting of each head cheese;
o reducing the time salting (to 20%) due to continuous updating (salt concentration) of the brine in contact with the surface of cheeses;
o higher cheese yield (1.5%) due to stable pH of the brine in contact with the surface of cheeses;
o High accuracy brine temperature on the surface of the head in the process of salting cheese.
• Providing requirements sanitary cleaning and washing containers;
• and constant qualitative brine purification on protein and solids;
• The possibility of brine quality support at a sufficiently high
level of microbiological;
• small volume using brine (brine 1.0-1.5 kg
per 1 kg cheese);
• Extension of the use of brine.
The manufacturer: “Dubnoteh” LTD Ukraine, Rivne region, Dubna. Str. Surmychi 93.
Bath for cooling cheese “Mozzarella”
Trolley for transportation of melted cheese
Ltd «Dubnotech» constructs a wide range of technological equipment for processing industry:
lamellar heat exchange devices (pasteurizers, regenerators, coolers) and its components on the frame;
blenders to dissolve powdered milk and other ingredients;
furnaces for melting vegetable fat;
machines to cheese slicing into segments;
device to separate casein particles and cheese dust from whey «OSP-30 «TU U 29.2–22584616–0:2008»;
salt dissolvent to brine making;
distributive indicator boards for fluid flows;
device to purify brine against casein particles in the pools;
special equipment according to customers’ drawings;
device for partial salting cheese grain in bulk;
horizontal cheese press;
CIP-washers (clean in place).
method of salting cheese “Waterfall”
Ltd «Dubnotech» repairs equipment:
Laminated heat exchange device; Tubular pasteurizers;
Vacuum-evaporating device «Vigand»;
Tubs for cheese making; Tanks; Butter maker;
Containers and etc.